Köfte with warm eggplant salad [Burhan Çadğas of Çadğas Restaurant] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 335) by Paula Wolfert
- baharat spice mix
- flour
- Show all ingredients...
- Serves : 2-3
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EYB Comments
Eggplant salad stands for 2 hrs before finalising. Can substitute lean ground beef for lamb, green bell pepper for Italian green frying pepper, Aleppo pepper for Near East pepper, and "Turkish baharat" recipe on P392 for store-bought baharat.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Cracked green olive and walnut salad (Zetyin piyazi) [Ayfer Ünsal]; Mükerrem's unleavened flat griddle bread [Mükerrem Özcan]; Mung bean, scallion, and pomegranate salad (Mas piyazi) [Mrs. Filiz Höukolğlu]; Burhan's onion-parsley salad [Burhan Çadğas of Çadğas Restaurant]
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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