Best Zucchini Sauce Omani Stylefor Kofta Recipes

Zucchini and Onion Koftas image

Provided by Food Network

Time 25m

Yield 12 to 14 koftas

Number Of Ingredients 10

2 cups vegetable oil, for frying
1 cup chickpea flour
1 cup chopped green onions
2 tablespoons yogurt
1 tablespoon garam masala
1 teaspoon cardamom seeds
1 teaspoon dried pomegranate seeds
1 medium onion, peeled, cut in half and thinly sliced
1 medium zucchini, grated
A pinch of salt

Steps:

Heat the oil to 350 degrees in a deep, heavy pot.
Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

Zucchini Sauce Omani Style(For Kofta) image

Provided by Sharon123

Categories Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

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
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

Steps:

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.

Nutrition Facts : Calories 454.3, Fat 35.7, SaturatedFat 9.3, Cholesterol 77.1, Sodium 91.5, Carbohydrate 10.4, Fiber 2.7, Sugar 5.5, Protein 23.7