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    Kofta Kebabs – Meatloaf with a Middle Eastern Spin

    The kids are heading back to school, which means weeknight dinners of ketchup-glazed meatloaf is making a comeback. If you love your family’s traditional recipe but want to introduce the kids to new flavors, try this version of Lamb and Pistachio Kofta Kebabs with Whipped Goat Cheese Spread and Spiced Roasted Red Pepper Sauce. It’s basically individual loaves spiked with Middle Eastern and African flavors and the sauce is like ketchup with the volume turned up to eleven.

    Lamb Kofta Kebab Ingredients
    1½ pounds ground lamb or beef
    2 eggs, beaten
    1 cup finely ground toasted pistachios
    4 tablespoons minced parsley
    2 teaspoons dried oregano
    1½ teaspoon salt
    1 teaspoon black pepper
    1 teaspoon onion powder
    ½ teaspoon garlic powder

    Whipped Goat Cheese Spread Ingredients
    7 ounces Laura Chenel’s Plain Chef’s Chevre, room temperature
    3 tablespoons whole milk
    ½ teaspoon lemon zest
    Pinch salt

    Spiced Roasted Red Pepper Sauce Ingredients
    1, 16-ounce jar roasted red peppers, packed in water, drained
    2 tablespoons harissa paste
    ⅛ teaspoon salt
    Pinch cayenne pepper

    Directions
    Preheat an oven to 350 degrees and position a cooling rack over a sheet pan.

    In a large bowl, combine the ground lamb or beef with the beaten eggs, finely ground pistachios, minced parsley, dried oregano, salt, black pepper, onion powder, and garlic powder. Mix until all ingredients are evenly distributed. Portion the meat mixture into 4 log shapes (about 2½ inches thick and 7 inches long), then gently place the logs on the cooling rack, making sure not to press them down so they are easy to remove from the rack after cooking. Bake the kofta kebabs for 25 to 30 minutes, or until the loaves register 155 degrees when prodded with a thermometer.

    Meanwhile, whisk the room temperature Plain Chef’s Chevre with the milk, lemon zest, and salt.

    In a small food processor or blender, combine the roasted red peppers, harissa paste, salt and cayenne pepper. Puree until very smooth.

    Serve the kofta kebabs with a dollop of the whipped goat cheese spread and some of the spiced roasted red pepper sauce.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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