Sage-Walnut Kofte, Brown Butter-Carrot Broth, and Moroccan Spices

Adapted by StarChefs.com
October 2014
Yield: 4 servings

INGREDIENTS:

Brown Butter-Carrot Broth
1 tablespoon olive oil
3 medium carrots, cut into 1-inch chunks
1/2 bulb fennel, coarsely chopped
1 quart water
1 cup whole milk
1/4 cup brown butter
1 tablespoon Ras el Hanout
salt
Juice of 1/2 lemon
1 teaspoon raw honey
Sage-Walnut Kofte
8 ounces ground lamb
1/2 onion, grated
1 tablespoon Turkish red pepper paste
1/2 cup plus 2 tablespoons lightly toasted and finely chopped California walnuts
black pepper
Harissa-Tomato Sauce
1 tablespoon harissa
1 cup grated tomato flesh
To Assemble and Serve
oil for deep fryer
White from 1 small egg
12 extra large sage leaves
1/2 cup flour
1/2 cup cornstarch
1 cup plus 2 tablespoons pilsner

METHOD:

Brown Butter-Carrot Broth

In a large saucepan over medium-low flame, heat olive oil and sweat carrots and fennel until they begin to soften. Add water, milk, brown butter, and Ras el Hanout. Simmer 20 minutes, until carrots are very tender. Season with salt and transfer to a blender with lemon juice and honey. Blend until broth is smooth and creamy. Strain through a chinois, cover, and set aside, keeping warm.

Sage-Walnut Kofte

In a bowl, combine lamb, onion, red pepper paste, and 1/2 cup walnuts and season with salt and pepper. Stir in egg white and knead until combined. Sandwich about 2/3 ounce lamb mixture between two sage leaves and lay kofte on sheet tray; repeat with remaining lamb and leaves.

Harissa-Tomato Sauce

In a bowl, combine harissa and tomato.

To Assemble and Serve

Heat oil in deep fryer to 350ºF. In a bowl, whisk together flour, cornstarch, and beer to consistency of crepe batter; season with salt. Dip Sage-Walnut Kofte in batter, shaking off excess, and deep fry until very crisp; drain. Season with salt and place 3 kofte in each serving bowl. Top kofte with 1 teaspoon Harissa-Tomato Sauce. Pour Brown Butter-Carrot Broth around kofte and finish with remaining walnuts.

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