Sorry I haven’t posted anything for so long, that’s the topic for another entry.  But I’ve still been cooking regularly and here’s what I made for C & me last night. Another great dish from Salma Hage’s The Lebanese Kitchen, published by the wonderful Phaidon, it’s Koftas With Tomatoe Sauce And Potatoes. 

It seems that all countries have their own version of meatballs but these Koftas made with lamb, onions, garlic, parsley and mint (amongst other items) had a particularly middle eastern flavour.  The recipe called for seven spice season but I used some Ras El Hanout instead which is Moroccan but pretty similar, I imagine.   And here it is…straight out of the oven and on the plate. I still score low on presentation but it tasted great, especially when I had the leftovers for lunch today!