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Sababa is all about uncomplicated and wholesome food with a Middle Eastern and Mediterranean influence. Food is prepared fresh daily in the Sababa kitchens by sisters Tal and Nirit, and a group of dedicated and passionate chefs who love to cook and “live” food. Using local ingredients and fresh produce, Sababa is full of recipes which anybody could cook at home.

Here, food is a celebration

Anyone with a passion for food and cooking should have a copy of this book. These inspiring and delicious recipes will instantly become favourites with everybody.

Liam Tomlin, author of Season to Taste and owner of Chefs Warehouse and Cookery School

Want to find out what you can expect?

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Recipe for Lamb Koftes

At Sababa we incorporate lots of chopped, soft herbs into our koftas, like mint, coriander, parsley and dill. We also like to cook our koftas in a pan so that they develop a crisp, nicely browned exterior. You could do the same or pan fry to get a good colour and then pop them in the oven to finish off the cooking. Sometimes we cook them like meatballs, in a tomato sauce, and they’re great with tahina on the side. We’ve even made Mediterranean burgers as canapés by slipping a kofta into a bun.

kg lamb mince
40 g Italian flat-leaf parsley, chopped finely
40 g coriander, chopped finely
2 onions, finely diced
1 tsp paprika
1 tsp cumin
2 ml cinnamon
pinch of salt and freshly ground black pepper to taste
1 cup pine nuts, toasted
2 eggs
oil for frying

Combine all the ingredients together in a bowl and mix well.
Heat a little oil in a frying pan and pan fry golf-size balls of the mixture for about 1 minute on each side to give them some colour.
About half an hour before you are ready to serve the koftes, preheat the oven to 180°C and finish the koftes in the oven for about 10 minutes until they are hot and cooked through.

Serves 8 – 10

Cook’s Note
At Sababa we offer many different koftas: lamb, chicken, beef, sometimes even turkey. To make beef or chicken koftas substitute the same quantity of minced beef or chicken for the minced lamb. Serve with some tahina sauce on the side.

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