Zucchini Sauce Omani Style(For Kofta)
Ready In: 50 mins
Serves: 4
Ingredients
- 3 medium zucchini
- 6 garlic cloves, crushed
- 1⁄3 cup olive oil
- 1 liter can diced tomato
- crushed red chili, to taste
- handful fresh parsley, chopped (2 Tbsp)
- handful of fresh mint, chopped (2 Tbsp)
- 1 tablespoon balsamic vinegar
- salt & pepper
If you want to make the Kofta
- 1 lb ground beef (or lamb)
- 1 tablespoon parsley, finely chopped (about a handful)
- 1 tablespoon cilantro, finely chopped
- 1 tiny red onion, minced
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt or pepper
Directions
- Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. This is a quick sauce. It’s lit from within.
- In the winter you could cook this at a low, slow bubble while watching the snow fall.
- For the Kofta:
- Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed.
- Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow).
- Meanwhile, prepare the chunky, bright zucchini sauce – an entire garden in every bite.
- Grill the kofta over medium high heat.
- Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.
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