I like my kofta on the dry side

I really love breakfast.

Its delights have become an obsession: a daily ritual.

I eat the same food each morning -- day in  day out.

I keep tweaking the setup, improving the preparation -- but am convinced that I'm on a darn good thing that I'll be sticking to.

For breakfast I eat lamb kofta with sauerkraut and a yogurt sauce; washed down with freshly brewed black coffee.

I make my own kofta. I make my own sauerkraut and yogurt.

As a hobby, focusing on kofta preparation
koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions.
has an almost Zen presence about it. I take  a careful selection of spring onions, garlic and spices and pound the lot into a mushy pulp with my mortar and pestle. I then mix this by hand with 250 grams of minced lamb (I prefer lamb), form it into cigar like rolls and fry or grill it.

What I don't cook up from the minced meat mix, marinates for later breakfasts. 

My spicing relies on pounding in-tact whole seeds -- especially cumin, my favorite -- and a rigorous mixing in of the meat. In parts of the Middle East they pound the mince with the spice mix for long periods so that the kofta is silky smooth. 

For now I just marry the spices and the mince. Sometimes I may add a little cracked wheat -- bulghur but only for a nutty flavour change. That still leaves me so many options to explore. Fresh herbs such as mint, parseley or coriander. Nuts. Vegetables.... The one limitation being 'wetness' and how willing you may be to compensate for that by adding cracked wheat or bred crumbs.

But as for me, I like my kofta  on the dry side and preferably without any wheat....




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