Egyptian Apricot Sauce for Kofta |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 20 |
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From Colette Rossant, a really remarkable sauce for kofta that really can be used on all sorts of dishes-grilled lamb brochette, grilled or roasted vegetables, etc. And it's very easy to make. Substitute vegetable stock for the chicken stock and you have the makings of a lovely vegetarian meal. Most of the time is soaking time-though you can find dried Turkish apricots which are quite soft and require little or no soaking. Ingredients:
6 ounces dried apricots |
10 garlic cloves, chopped |
1 teaspoon coriander seed, ground |
1 tablespoon olive oil |
3 cups chicken stock (or vegetable stock) |
salt and pepper |
Directions:
1. Soak the apricots in warm water for two hours or till soft; drain.
2. Puree the apricots in a food processor with the garlic, coriander and oil.
3. With the motor running, slowly add the chicken or vegetable stock.
4. Add salt and pepper to taste.
5. When the mixture is smooth, transfer to a saucepan, and stirring with a wooden spoon, bring to a simmer and cook for five minutes.
6. Enjoy!
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