Fennel and feta kofte with walnut tarator from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe

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Notes about this recipe

  • consortiumlibrary on July 23, 2015

    I used skordalia instead of tarator, so notes are only about the fennel/feta kofte. Taking advice from a review found online ( http://chowhound.chow.com/topics/876223?page=2 - scroll down to review labelled "PURPLE CITRUS & SWEET PERFUME, Silvena Rowe"), I chopped the fennel in a food processor instead of slicing as recommended in recipe. Although the texture was quite loose, my kofte didn't fall apart in the oil. To further help avoid this problem, I scooped out the kofte onto a waxed paper lined baking sheet and refrigerated for 30 minutes before cooking. I also added a little salt and freshly ground black pepper to the kofte mix and am glad I did. Next time, I wouldn't use baking powder - it gives the kofte a cakey texture that I don't like - and would use panko/breadcrumbs instead of flour to thicken. I'd also add a little extra fennel seed. These had good flavor though and I'll try them again.

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