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Koftas and French Cabbage Stew

French Cabbage and Potato Stew, Semolina and Sesame Seed Batard, Escarole Salad

  • Heat the stew gently and then allow it to simmer about 2 minutes.

  • Warm the bread and serve with soft butter.

  • Dress the salad.

Beef or Cheese Kofta, Glazed Carrots, and Brown Rice and Couscous Pilaf

  • Heat the carrots with all their accompanying butter glaze ( use a rubber spatula to get in there) in a large sauté pan over medium heat. Use a lid for a little bit to finish the cooking, toss them well in their glaze and serve when hot and tender through.

  • Heat the beef kofta either by baking it 15 or so minutes at 325, or by slicing crosswise into 4 thick pieces and browning the slices on each side in a pan with a little oil over medium to medium high heat. 1-2 minutes per side at most. We will do the latter!

  • Cheese kofta: turn out the cheese mix into a bowl. Take enough cheese to make a golf sized ball . Compress it firmly in your palms and then shape into a disk 5/8" thick and about 2" in diameter. Fry the cheese patties in a pan with a little oil over medium. Brown each side. About 1 minute per side. They brown easily.

  • Heat the pilaf in a sauté pan with a little oil. Add a splash of water, toss and heat through. Check the seasoning and serve.

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