Summer Kufta

two things i just don’t understand about the English; 1) insisting on being in the garden and sitting in the midday sun in the boiling heat just to ‘make the most of it’ despite it being thoroughly uncomfortable and 2) not ‘fancying much’ to eat when its hot. Maybe this dish can convince you to eat some delicious kufta in the waning evening sun!

In Palestine, we can turn anything in Kufta and we must eat different kufta several times a week- its never the same meal! this one is a delicious and light chicken kufta perfect for summer evenings and dinner on the patio.

ingredients

Kufta mix 500g chicken breast, cubed (you will need a food processor, so if you don’t have one purchase minced chicken)  1 onion 1 tomato 4 garlic cloves 1 egg Large handful of fresh parsley Small handful of fresh mint Small handful of fresh coriander 1 red chilli 1 tbsp tomato puree 1 tsp tumeric 1tsp mixed spice 1 tsp paprika 1 tsp ground colander 1 cup of vegetable oil to fry   Serving Sauce 1 aubergine 2 tbsp tahini pinch of salt 2 tbsp water A bit of fresh parsley to garnish

method

preheat the oven to 160c

put all the kufta ingredients into a food processor and whizz together until a smooth, colourful and thick consistency forms.

shape into these (see photo) little kuftas, setting on a cutting board and covering with a clean tea towel as you go. fry each kufta and on all sides until browned (will take about 5 minutes) and transfer to a baking sheet. put in the oven to finish cooking for 15-20 minutes. (you can also BBQ these and they are perfect!)

in the meanwhile, place your aubergine over an open flame on your gas hob until it it burnt, blistered and soft. remove from the heat and cool until you can handle for long enough to remove the flesh. put the aubergine pulp into the food processor with the tahini, water and pinch of salt and whizz until you get a silky smooth texture.

spread the aubergine mixture on a serving plate. when the chicken kufta come out of the oven, place them over the aubergine mixture and sprinkle with some chopped parsley and drizzle over some Shatta Sauce. serve with vermicelli rice, salata arabia and white wine.