dscn2249We made kafta (not, as I originally thought, kofta) and imam bayildi tonight, and they turned out so well that they’re definitely going to make another appearance!  The kafta is a baked, layered dish that makes a great entree.  The bottom layer is ground meat (we used lamb) mixed with parsley, onions, fulful bahar (spice blend).  On top of that is a layer of sliced potatoes, then a layer of sliced tomatoes, and on top of everything is a tomato-lemon sauce and pine nuts for garnish.  Once it’s all baked, we drizzled some tahini sauce over it.  The combination of nutty tahini, acid from the tomatoes and lemons, spices and potatoes is pure comfort food.  The imam bayildi was also really tasty; it’s basically stuffed baked eggplant.  The stuffing is made from the scooped-out eggplant flesh, tomatoes, bell pepper, onions, garlic, raisins, pine nuts, and lemon juice.

Last night we had our lamb dinner, which was originally supposed to happen on Sunday but our stuffed sardines “snack” was so filling that neither one of us was hungry for dinner.  The neck of lamb was good, but not really astoundingly so.  I think shoulder meat is definitely the most tender…especially given that what they sell here as “lamb” is probably more like mutton than like actual spring lamb.