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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Kofta Kebabs with Tomato Sauce and Garlic Yogurt

Gregory Clapp

Koftas:

  • 4 slices firm bread; place in food processor and process into medium crumbs
  • 2 lbs ground lamb or beef or a combination of both
  • ½ cup red onion grated, or place it in a food processor and process into a paste
  • 4 cloves garlic minced
  • 2 eggs
  • 1 tablespoon sweet paprika (and more for garnish)
  • 1 tablespoon cumin
  • 1/3 cup parsley chopped (and more for garnish)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Skewers for cooking

Place all ingredients into a mixing bowl and mix together. Take about 1/3 cup of mixture and form into an elongated oval. Stick the skewer through the long way and flatten the meat onto the skewer. Place the kabobs on a baking sheet in a single layer and continue the process until all of the meat is used. Place parchment paper between layers if needed. Pre-heat grill to medium-high and place kabobs on the grill. Cook turning once until cooked through. Or cook under a pre heated broiler.

Tomato Sauce:

  • 2 14.5 oz cans diced tomatoes
  • 1/3 cup olive oil
  • salt and pepper to taste

Place all ingredients in a saucepan. Bring to a boil and reduce to a simmer. Simmer uncovered for 30 minutes until tomatoes have broken down and thickened. Adjust seasoning.

Garlic Yogurt:

  • 1 ½ cups plain yogurt (I like Nancy's brand)
  • 2 cloves garlic minced
  • ¼ teaspoon salt

Mix together. To serve, top kebabs with garlic yogurt and a drizzle of tomato sauce. Sprinkle with paprika and parsley. Serve Pita bread on the side.

Serves 6 to 8.