Zucchini Sauce Omani Style (For Kofta)
Beef, zucchini and tomato come together in this sauce, fragrant with chilli and cinnamon and grilled. Finish with parsley.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Fry the zucchini and garlic in olive oil until slightly browned. Add on the chili flakes, herbs, diced tomatoes, salt and pepper. A splash of vinegar brightens up the flavor. Simmer uncovered for just ten minutes. It’s lit from within.
- 2
In the winter you could cook this at a low, slow bubble while watching the snow fall. For the Kofta:.
- 3
Mix the beef or lamb with the parsley, cilantro, red onion, cinnamon, coriander, cumin, salt and pepper. Knead for a few minutes, until the meat clears the sides of the bowl and the ingredients are evenly distributed.
- 4
Roll the meat into 8 finger shaped Kofta. Dipping your clean fingers in a little water will help keep the meat from sticking. Cover and refrigerate until needed (at least 30 minutes for the flavors to mellow).
- 5
Meanwhile, prepare the chunky, bright zucchini sauce – an entire garden in every bite. Grill the kofta over medium high heat.
- 6
Fill a large platter with the zucchini sauce and pile on the kofta. Garnish with more parsley and serve with rice and flatbread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.