Lamb and Beef Kofta with Yellow Saffron Rice

Kofta brings me happiness. Its herbaceous and comforting and it's how I judge any Lebanese restaurant. In a perfect and cheaper world, kofta would be made with all lamb, but I find the mix of lamb and beef to be a happy medium in both flavor and impact on my pocketbook. Although this is ideally prepared on a skewer over a charcoal grill, I'm sadly without a grill, so I use a heavy skillet. The yellow saffron rice is a perfect accompaniment, and the saffron is able to shine through subtly. Seven spice can be a battle to find, especially if you live in rural Ohio like me, thankfully, you can make your own and I included that recipe as well so you will never be without. Sumac can also be a challenge, but some lemon zest will work in a pinch. Here's the recipe for all three.

Lamb and Beef Kofta

Ingredients: 
1/4 cup of FRESH parsley, finely chopped.
A half of a small onion, finely minced, about a quarter cup.
1 heaping teaspoon of sumac (use lemon zest if you cannot find)
1/2 teaspoon of nutmeg
2 heaping teaspoons of 7 Spice (Recipe below if needed)
1/4 heaping teaspoon of pepper
1 teaspoon of salt
1 pound of 85/15 ground beef
1 pound of ground lamb
Olive oil for frying

Directions:
Combine all the ingredients into a bowl and mix very well with your hands until it is all combined. Form into long sausage shapes about 4 to 5 inches long and roughly the thickness of a bratwurst. Heat a large skillet with a tablespoon of olive oil. Once hot, add the kofta. Unless you have the largest frying pan in the world, you'll have to do this in batches. When placed in the pan, the pan should start sizzling. If not, your oil was too cold. Cook about 2 to 3 minutes a side. Flip, and cook another 2 to 3 minutes. If you prefer a more well-done kofta, add another minute or two per side. Serve with hummus, pita, and the yellow saffron rice.

---------------------------------------------------------------------------------------------------------

Yellow Saffron Rice

Ingredients:
1/4 teaspoon of turmeric
2 cups of chicken stock
5 saffron threads (DO NOT SUBSTITUTE!)
1 cup uncooked basmati rice
1 Tablespoon olive oil
1 teaspoon of salt
Some finely chopped parsley (for garnish)

Directions:
Add turmeric, chicken stock, and saffron in a large pot and bring to a boil. Add the rice, oil, and the salt. Stir well. Cover, reduce heat to low, and cook for 25 minutes. After 25 minutes, remove from the heat and let sit, STILL COVERED, for another 15 minutes. Uncover, add the chopped parsley, if desired, and mix well.

Note: I don't always do this, but sometimes I like to add some sauteed carrots and onion to this as well. If you desire this as well, saute 1/4 cup of finely minced carrot and onion with a teaspoon or two of olive oil in the skillet. Once the onion is transluscent, you can continue with the recipe as normal.

--------------------------------------------------------------------------------------------------------

7 Spice

Ingredients:
2 Tablespoons of black pepper
2 Tablespoons of paprika
2 Tablespoons of ground cumin
1 Tablespoon of ground coriander
1 Tablespoon of ground cloves
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cardamom

Directions:
Add all ingredients into a bowl and mix well. Store in an airtight container.