Food Network Magazine - (03)March 2020

Lamb Kofta

1. Mix ½ pound each ground lamb and beef
   with ½ grated small onion, 1 grated garlic
   clove, ¼ cup each breadcrumbs and water,
   2 tablespoons each chopped parsley and
   mint, 1½ teaspoons kosher salt, 1 teaspoon
   hot smoked paprika, ½ teaspoon each
   ground cumin and sumac, ⅛ teaspoon
   ground allspice and a few grinds of pepper
   until just combined. Form into 1½-inch
   meatballs (about 20).


2. Cook in 2 tablespoons olive oil in a
   nonstick skillet over medium heat, turning,
   until browned and cooked through,
   12 minutes. Top with chopped mint.

Lima Bean–Tahini Dip

1. Cook 2 cups frozen baby lima beans in
   1 cup simmering water in a saucepan over
   medium-high heat until softened, 8 minutes.
   Stir in 4 cups baby spinach until wilted.


2. Transfer the vegetables and liquid to a
   food processor along with ½ cup each tahini,
   fresh cilantro and water, ¼ cup each fresh
   dill, olive oil and lemon juice, 1 teaspoon
   lemon zest and 1 grated garlic clove; season
   with salt and pepper. Puree, adding more
   water if needed.


3. Top with a drizzle of olive oil, crumbled
   feta and chopped dill. Serve with crudités.

Harissa Carrots

and Cauliflower

1. Toss 1 pound carrots (cut into 3-inch
   sticks) and 4 cups cauliflower florets with
   3 tablespoons olive oil on a baking sheet;
   season with salt and pepper. Broil until
   tender and charred, 13 to 15 minutes.


2. Sauté 2 chopped garlic cloves in
   2 tablespoons olive oil in a skillet over
   medium heat, 1 minute. Stir in ½ teaspoon
   each ground coriander and cumin.


3. Remove from the heat and stir in
   2 tablespoons lemon juice and 2 teaspoons
   harissa; toss with the vegetables.
   Season with salt.

Labneh Dip

Mix ¾ cup labneh (yogurt cheese)

with 1 teaspoon lemon juice; season with

salt. Drizzle with olive oil and sprinkle

with sumac.

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Harissa Carrots

and Cauliflower

Lima Bean–

Tahini Dip

MARCH 2020 ●FOOD NETWORK MAGAZINE 85