Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, November 14, 2012

Ottolenghi’s Kofta (Lamb meatballs)

have a bookshelf in every room of my apartment. For anybody that lives in a Manhattan-sized apartment, this is borderline idiotic. I don’t have space for a box of Kleenex, but somehow I justify filling the rooms with stacks of books I will never read again.

The bookshelf in the dining area has a shelf devoted to cookbooks and I try to be ruthless about what books make the cut (even though ironically these are the ones I do read again.) I know I can find most recipes online but I’m 31 going on 91 and I still love making greasy fingerprints on cookbooks. 

Recently I saw the cover of Yotam Ottolenghi’s new cookbook Jerusalem and wanted it immediately. I actually ordered it and then cancelled it when I realized I didn’t have free shipping. Before I decided to simply add another cookbook to my order to qualify for free shipping, I decided to test out his Kofta recipe to make sure this book would be more than just pretty pictures.

For those of you who think meatballs need breadcrumbs, make these. Believe me - crushed pine nuts taste much better than breadcrumbs and do the job of holding these little guys together perfectly.

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