Zucchini Sauce For Koftas Oman Food

ZUCCHINI AND ONION KOFTAS

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)

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.

ZUCCHINI SAUCE FOR KOFTAS OMAN

Steps:

• Saute the pepper, garlic, and red chili pepper in oil for 3 minutes.
• Add vinegar.
• Add chopped tomatoes and bay leaves.
• When it starts to boil, cover, turn to low.
• Cut zucchini in small pieces; fry in same pan as cooked kofta; saute for 5 minutes.
• Add zucchini, parsley, and mint to tomato sauce.
• Cover and cook until zucchini is soft.
• Pour over the kofta.