Montréal Lamb Kofta with Tahini-Yogurt Sauce

For now, love yourself and enjoy this one ... 

6 Servings

The meatballs are a definite kebab. The savory flavors of Monsieur Montreal are brought out by blooming garlic, shallots, and spices in oil.

These kofta are great with a fresh tomato, cucumber and red onion salad, and a yogurt-tahini tangy sauce.

Montreal Lamb Kofta

Extra virgin olive oil 2 tablespoons
1 medium shallot finely chopped
1 clove of garlic, grated (1 tablespoon)
2 tbsp Monsieur Montreal
3 oz of bread or breadcrumbs
1/4 cup of whole milk yogurt
1/4 cup of water
1 1/2 lbs 90 percent lean ground beef (or ground lamb)
1 teaspoon sea Salt

Stir together the shallots, garlic and Monsieur Montreal Spice in a small bowl. Microwave for 30 seconds until fragrant. Set aside to cool. Add the olive oil to the small skillet over medium heat. Once hot, add shallots, garlic and Monsieur Montreal Spice. Remove from heat immediately to cool.

Combine the bread with the yogurt and water in a large bowl. Then, using your hands, mash it to a smooth paste. Add the beef or lamb and salt to the oil mixture that has cooled. Mix thoroughly with your hands. Mixture should be refrigerated for 15 minutes.

To grill kofta, divide mixture into six portions and thread them onto skewers. Form each portion into a cigar shape with your hands. Place on a grill that has been preheated and oiled and cook for 5-7 minutes on each side until the mixture is browned and the temperature inside reaches 140 degrees. Transfer the grilled chicken to a plate and let it rest for five minutes before serving.

To make the kofta in the oven: Divide the meat into six portions, and roll each portion into a cigar of 1 inch thickness. Heat 1 tablespoon of oil in a 12-inch nonstick pan on medium high until it begins to smoke. Use a flipping spoon to lightly press the kofta into the pan. Cook the meatballs over medium heat and adjust the heat as needed until they register 140 degrees. They should be cooked through. Transfer the meatballs to a plate and let them rest for five minutes before serving.

To broil kofta, turn oven to broil and place rack in middle. Roll each portion of meat with your hands into 1-inch-thick cigars. Place them on a wire grate brushed/sprayed in oil and place it into a baking sheet lined with foil. Broil on top rack of oven for 8-12 mins, turning them halfway through. Bake at 400 degrees. Transfer the baking sheet onto the middle rack. Continue baking for 5-8 more minutes, or until the kofta reaches 140 degrees. Transfer the kofta to a plate and let it rest for five minutes before serving.

Serve with pita bread and tahini yogurt sauce. Add tomatoes, cucumbers parsley and lemon wedges.

Tahini and Yogurt Sauce
Makes 1/2 cup

1 cup of whole-milk yogurt
Tahini 3 tablespoons
3 tablespoons lemon juice
1 teaspoon sea Salt
Cayenne pepper 1/4 teaspoon

Whisk the yogurt and tahini together in a small bowl. Add the lime juice, cayenne, salt, and cayenne pepper until smooth.

Frequently Asked Questions

Is garlic used in Thai cooking?

Thai cuisine often uses garlic. Garlic is commonly added to salads.

Thai garlic is fried in a mixture of shallots and ginger. Additionally, garlic is often eaten with sticky Rice.

It is common to mince garlic and then mix it with chili paste, salt, fish sauce and lime juice. This mixture is called "Nam Phrik" (namphrik). Nam phrik is often served with grilled chicken or beef.

How to Store Your Spices?

Keep them away from heat and light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will preserve them and prevent any oxidation.

Keep spices dry and away from sunlight in a cool, dry place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices are best stored in an airtight glass jar or tin. Avoid storing spices in plastic containers.

Always check the seal after opening and resealing, as humidity can cause spoilage.

Do not throw away any spices that you have left over. Use them instead by adding them into other dishes. To extend their shelf life, you can freeze them.

What is the importance of spices?

A spice can be described as a seasoning to enhance flavour in food. Spices can be powdered, liquids or oils. They can also be known as condiments, flavours, and flavor.

You can spice up meals to make them more interesting. You can spice up dishes with many different spices for more flavor and excitement.

You may find that adding a few drops of hot pepper sauce to a bowl of soup will make it taste more delicious. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

Fresh ingredients are best for experimenting with spicing. Buy organic dried herbs. Fresh herbs can last for longer than dried.

Some spices are essential to cooking; however, there are some that you might prefer to avoid. Cinnamon sticks are high in coumarin so you should avoid them if your liver has been affected. Ginger also contains some coumarin but it is less concentrated. It is safe for those who have not had liver problems in the past.

Can you add spice to a beverage?

It's amazing how spices can add flavour and flavor to food. How can you make spices come to life when they are used in drinks?

Spices can bring out the best of any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

However, most recipes call for ground spice so you will need fresh whole spices. Although this is logical, it can be costly, time-consuming, and takes up storage space.

Here's where the magic happens. With your creativity, you can turn your favorite spices into easy-to-use powdered products. You can then mix the spices into your favorite beverages to make delicious spiced drinks.

These powders can be made in two ways. One method involves grinding whole spices into fine powder. A mortar and pestle is another method to grind the spices to a finer consistency.

It doesn't matter what method you choose, the result is easier to measure out than whole spices and easier to store. Powder also keeps well so you won't run dry.

You can also experiment with different spices to create new flavor combinations. For example, you could combine peppermint and spearmint leaves to make minty water. For spicy ginger tea, use ginger and cardamom capsules.

Once you have mastered the art of making powdered spices you can use that same technique for herbs. Some of the most common herbs are basil, rosemary, thyme, oregano and sage.

The possibilities are endless. Use powdered spices to give your beverages extra flavour or to enhance the taste of dishes such as soups, salads, and pasta.

What are the 11 Indian spice blends?

Indian cuisine includes eleven spices, including cumin, coriander, cumin, mustard, fennel, and nigella seed, as well as black pepper, cloves and cinnamon sticks, dry red chill powder, turmeric, cardamom, and black pepper.

These ingredients are used in almost every dish. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

Spices are also important for health reasons. One example is turmeric, which helps fight cancer cells. Bad breath is prevented by cloves. Black pepper helps lower cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack is a fantastic kitchen tool that allows you experiment with different combinations. You can make your own blends of spices or buy ready-made mixes containing many essential spices.

Some people prefer not to add any spices to their food. Some people believe spices can only mask the natural flavor of food and don't improve it. There is nothing wrong with adding salt or pepper to enhance the flavor of your meals.

Most chefs agree that spices are a vital part of culinary art. Without spices, many dishes are bland and tasteless. Next time you feel inspired, try a new recipe.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices can be ground once they have been harvested. This ensures that there are no differences in the quality of spices.

But the price gap is significant. Whole spices are more expensive because of the labor required to process them. The flavor is well worth the effort.

Bulk purchases of whole spices can often get you additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. You might be able to save money by buying these spices in bulk.

Ground spices last much longer than whole spices. Ground spices lose their potency rapidly due to oxygenation.

We recommend buying whole spices because they add flavor to your recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. For chicken dishes, whole coriander seeds can be ground to make a spice blend.

It takes time to grind spices. It makes sense to purchase large quantities of whole spices when you are buying them. So you don't run short of spices.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

[TAG31]

• Vanilla


• Genes. & Nutrition

[TAG34]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG37]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG40]

• PubMed: Acute Inflammation, Metabolism and Metabolism


• PubMed: Aging and inflammation in the environment

How To

How to decide what spices to buy?

To cook, you'll need to know how to choose the right herbs and spices for your recipes. There are many options available, so how do you choose which ones to add in your pantry?

When choosing spices, there are three things you should consider: the flavour profile, shelf-life, and cost. You can choose to use different flavour profiles depending on whether your cooking involves meat, poultry or fish, vegetables and pasta. Once you have decided on a category you will need to narrow your options based on the differences.

Also, shelf lives can vary widely. Some spices will last forever, others may expire very quickly. For example, cayenne pepper is good for years and oregano lasts only two months. The price is another factor. Prices for spices range from $1 per teaspoon to more than $100 an ounce. This means that spice prices can vary widely.

It's also important to determine if organic or nonorganic ingredients you prefer. Organic products use fewer pesticides, chemicals, and other harmful substances than traditional alternatives. This makes them safer for you and the environment. These products can also be more costly so make sure to weigh the benefits against the costs.

Online shopping is the best way for you to make sure that you have the right spices in your kitchen. Online retailers provide comprehensive information on every product, including pricing, reviews and ratings.

Once you've narrowed down the list, it's possible to order directly from the retailer. Once you receive your items, store them safely in airtight containers away from heat and light.

Resources:

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