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I found this cool recipe for a vegetarian kofte, which is a Middle Eastern dish typically made with meat, and slightly altered it to use the last zucchini from my summer garden. Ahhh, the end of summer. I'm getting fewer tomatoes, peppers and eggplants, but they are still out there. I'm dreading the long winter days without fresh tomatoes ahead. But I'm encouraged by a portion of my winter garden that I put in yesterday. In a few, short months, I'll have (hopefully, finger crossed...) brussel sprouts, red cabbage, yellow and red beets, sweet onions and artichokes. This kofte has two, great accompaniments that bridge the fall/winter season: a beet couscous pilaf and a garlicy yogurt sauce. Don't get discouraged by all the components; it comes together in only an hour.
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Zucchini Kofte
October 11, 2009
60 min or less total, fall, main, summer
I found this cool recipe for a vegetarian kofte, which is a Middle Eastern dish typically made with meat, and slightly altered it to use the last zucchini from my summer garden. Ahhh, the end of summer. I'm getting fewer tomatoes, peppers and eggplants, but they are still out there. I'm dreading the long winter days without fresh tomatoes ahead. But I'm encouraged by a portion of my winter garden that I put in yesterday. In a few, short months, I'll have (hopefully, finger crossed...) brussel sprouts, red cabbage, yellow and red beets, sweet onions and artichokes. This kofte has two, great accompaniments that bridge the fall/winter season: a beet couscous pilaf and a garlicy yogurt sauce. Don't get discouraged by all the components; it comes together in only an hour.Information
Servings: 4
Time: 45 minutes active; 60 minutes total
Price:
Nutrition (per serving):
Calories: 674.7
Protein: 26.2g
Fat: 2g
Saturated fat: 2g
Carbohydrates: 111.9g
Fiber: 12.6g
Sodium: 447.3mg
Cholesterol: 1.1mg
High In:
Good Source:
Low In:
Ingredients
- For the kofte:1 lb zucchini
- 1 tsp salt
- 2 garlic cloves
- 1/2 cup packed flat-leaf parsley and cilantro, each
- 1 cup chickpeas, drained and rinsed
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 cup plain bread crumbs
- 1/4 tsp pepper
- 1 Tbsp EVOO
- 1/4 tsp black pepperFor the beet pilaf:1 medium onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp EVOO
- 1 3/4 cup couscous
- 1/4 tsp SnP, each
- 1 lb beet with greens, beets peeled and diced, stems discarded, green coarsely chopped
- 4 cups water or stock
- 1/3 cup slivered almonds, toastedFor the yogurt sauce:1 cup plain, nonfat yogurt
- 1 garlic cloves, minced
- 2 Tbsp cilantro, choppedKofte:1. Coarsely grate the zucchini, toss with salt and set in a colander in the sink for 10 minutes to drain.
Preparation
- Meanwhile, pulse garlic, parsley and cilantro in a food processor.
- Wrap zucchini in a kitchen towel and wring out as much liquid as possible.
- Mash chickpeas in a medium bowl, then mix with zucchini, garlic/herb mixture, bread crumbs, and black pepper.
- Roll into 16 portions and refrigerate while making the couscous.Couscous:1. Saute onion and garlic in EVOO over medium heat in a medium-sized pot for about 5-7 minutes. Stir in couscous and SnP and cook, stirring, for about 4-5 minutes.
