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Kafta Kabob
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Posted: Aug/17/2008 8:14 AM PST
This dish was mentioned in the dolma thread, but I thought I'd try a seperate thread and see if I get lucky.... I would love to know a good recipe for Kafta Kabob and the dipping sauce usually served with it. Any and all recipes welcome and appreciated. 
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Posted: Aug/17/2008 7:33 PM PST
Hm, I don't have a kafta recipe of my very own. I saw a good few on various online sites though. What kind of sauce do you like with it? I do have a good Tzatziki recipe. |
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Posted: Aug/18/2008 6:46 AM PST
It wasn't Tzatziki sauce, but I would love to have that recipe too. I usually have to get mine from a place called Miami Subs. They have GREAT gyros! |
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Posted: Aug/18/2008 10:33 PM PST
LOL the secret to a good Tzatziki sauce is to remove as much water and get as much fat in there as possible! Get full fat plain yogurt and drain it in a fine mesh colander or better yet cheesecloth overnight in the fridge. It will get quite firm. Grate your cucumbers, sprinkle them with salt and let those drain too. Then mix the yogurt, cucumber, some minced fresh garlic, salt (if needed), and a bit of good olive oil. Sometimes I mix in some fresh dill. It's best if you can let it sit for a few hours before using it so the flavors can blend. What was the sauce like? Tahini? |
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Posted: Aug/19/2008 6:46 AM PST
You got it! It was Tahini sauce.  Thanks for the sauce recipe! Im going to try making it the weekend after next.
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Posted: Aug/19/2008 8:56 PM PST
Tahini sauce is pretty basic. In proportion to your taste: Tahini water fresh garlic salt lemon juice olive oil Again, it's best to let it sit for a few hours or overnight before you use it. If you're feeling really crazy you can add some ground toasted cumin seeds. |
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