The end of the school year and the koftas
It's time to end the winter slumber and put something substantial here. It is a food blog after all and therefore there should be something about food.
Food is ubiquitous. It is always a good subject for conversation and above all it is an undeniable part of all the cultures. This time food graced one wonderful occasion, the end of the school year.
The cooking bug had been stinging me for two days and finally I decided to scratch the itch and cook something. It was a get-together with some koftas, courgettes, garlic-yogurt dip with and without garlic, pindjur, cheese, olives and bread, brown and ciabatta. The koftas had been on my mind for some time and they were quite a success. Half a kilo of meat can work miracles combined with 4 eggs, a table spoon of flour, finely chopped garlic, parsley (if you have some, if not feel free to keep it in mind), backing powder about 1/4 to 1/2 of a teaspoon, salt, pepper, spices according to taste and less than a small glass of water. Once the mixture is ready let it rest for some time until you prepare the baking tray. According to the original recipe the koftas are deep fried. Of course someone brighter than me had thought of baking the koftas instead of frying them. Not being a great fan of frying I took up the idea immediately and covered a deeper baking tray with some oil and put it in the preheated oven for few minutes until the oil heat up. In the meantime I managed to tidy up 1/3 of the living room. Back in the kitchen I sorted out the koftas with a teaspoon in the hot oil on the baking tray and let them bake for about 10 minutes. I tidied up one more 1/3 of the living room and I arranged the previously baked aubergines on a plate togeter with the garlic-yogurt dip (the one with the garlic). After 10 min I took out the koftas and flipped them for another 8-10 minutes and I prepared the garlic-yogurt dip without garlic. After 10 the koftas were ready and tasty and together with the aubergines and the dips rang the bells that it was almost summer and that we live somewhere in the Balkans. To complete the food setting there was also pinjur, The thing I started preparing first which ended up being served last. Nevertheless, it was Friday and we were all ruined from work. What we needed was a relaxing sip while watching some god-forsaken team play another forsaken team or simply enjoying a chat on the balcony about the Becket-like situations in the world.
Everyone had found their niche and seemed satisfied. Happy end of the school year!
Food is ubiquitous. It is always a good subject for conversation and above all it is an undeniable part of all the cultures. This time food graced one wonderful occasion, the end of the school year.
The cooking bug had been stinging me for two days and finally I decided to scratch the itch and cook something. It was a get-together with some koftas, courgettes, garlic-yogurt dip with and without garlic, pindjur, cheese, olives and bread, brown and ciabatta. The koftas had been on my mind for some time and they were quite a success. Half a kilo of meat can work miracles combined with 4 eggs, a table spoon of flour, finely chopped garlic, parsley (if you have some, if not feel free to keep it in mind), backing powder about 1/4 to 1/2 of a teaspoon, salt, pepper, spices according to taste and less than a small glass of water. Once the mixture is ready let it rest for some time until you prepare the baking tray. According to the original recipe the koftas are deep fried. Of course someone brighter than me had thought of baking the koftas instead of frying them. Not being a great fan of frying I took up the idea immediately and covered a deeper baking tray with some oil and put it in the preheated oven for few minutes until the oil heat up. In the meantime I managed to tidy up 1/3 of the living room. Back in the kitchen I sorted out the koftas with a teaspoon in the hot oil on the baking tray and let them bake for about 10 minutes. I tidied up one more 1/3 of the living room and I arranged the previously baked aubergines on a plate togeter with the garlic-yogurt dip (the one with the garlic). After 10 min I took out the koftas and flipped them for another 8-10 minutes and I prepared the garlic-yogurt dip without garlic. After 10 the koftas were ready and tasty and together with the aubergines and the dips rang the bells that it was almost summer and that we live somewhere in the Balkans. To complete the food setting there was also pinjur, The thing I started preparing first which ended up being served last. Nevertheless, it was Friday and we were all ruined from work. What we needed was a relaxing sip while watching some god-forsaken team play another forsaken team or simply enjoying a chat on the balcony about the Becket-like situations in the world.
Everyone had found their niche and seemed satisfied. Happy end of the school year!
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