Kofte kebabs have seasoning built right into them, packing more flavor in less time. It’s the kind of thing that comes off looking and sounding very impressive, but is really no more difficult to make than a hamburger.
Note: Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. It’s not in any way Lebanese, but I like the flavor it adds to the dish. If you can’t find it, any fresh chili sauce will do, such as sambal oelek. Serve kebabs with yogurt sauce on boiled rice or with a grilled flatbread, such as this grilled naan.
Hearty make-ahead salads have become a staple for me, ready to be pulled out and consumed at moments notice, whether as a hearty dish at dinner, a quick midnight snack, or a full-on lunch. If they’re not the Swiss Army knife of the vegan fridge, they’re at least the duct tape or rope.
