T’is the Season to think about Purim

>> Jan 7, 2010

That’s right you heard me… I know that Purim is almost two months away and may not be on your radar just yet, but T’is the Season to think about Purim! Considering my middle name is sale (along with clearance and many other names), I can’t help but think about Purim. After the holidays, every seasonal item is discounted by 50-75% off, making this the ideal time to buy gift boxes, bags, different wrapping paper and chatchkes for Shalach Manot and the table decor.

I came home this week with enough items to sink a small ship, to which my very practical husband told me that we had no place to store all my new treasures. As if I didn’t know he would say something like that- I was a step ahead and had visited a few choice stores purchasing a stack of jumbo plastic containers (with lids). So even if the next Armageddon is on the way, my chatchkes and table décor are safe in those super sturdy moisture resistant containers.

 Ahhh… you must be thinking “now that Purim is upon us, what should I serve at my Purim feast?” Considering the Purim story took place in Persia, I would suggest my kufteh. Kufteh have been around for many centuries, and in Farsi (the language spoken in Persia/modern day Iran) refers to any type of ground meat that has been spiced and shaped. I created my own Kufteh recipe that I think are the best out there and my husband totally agrees, then again, he knows better than to say otherwise.:-) B'Teavon!

My Kufteh

2 lbs. chop meat
2 cups diced onions
1 tbsp minced garlic
1 tbsp cumin
1 tbsp paprika
1 tbsp black pepper
1 cup chopped parsley
1/3 cup onion soup mix
1/3 cup & 2 tbsp olive oil
2 eggs

 (prepared Kufteh photo courtesy of foodmakesmehappy.blogspot.com)                                   
~ Preheat oven to 350 degrees
~ Sautee the onions & garlic in (2 tbsp) olive oil until lightly browned
~ Add the cumin, paprika, black pepper, onion soup mix, parsley, (1/3 cup) olive oil, and eggs to the chop meat, mix well
~ Combine the sautéed onions and garlic to the spiced chop meat (mix well)
~ Line a large baking sheet with tin foil and spray with Pam
~ Using a tablespoon scoop the chop meat into golf-ball sized kufteh
~ Arrange the kufteh in rows on the baking sheet leaving 1 inch between each kufteh
~ Bake at 350 degrees for ½ hr until sizzling and deep brown
~ Split open a kufteh to make sure that it is fully cooked (if fully cooked proceed with eating the test case, if not, put them back in the oven until done – use judgment based on your oven).
~ Stay tuned for more ideas of what to serve at your Purim Feast. B’Teavon!

Did You Know?
• The word kufteh, which literally means pounded in Farsi, refers to any type of ground meat that has been shaped
• In the simplest form, kufteh consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions
• In many Middle Eastern countries, kufteh is formed into cigar-shaped cylinders
• The official name of Iran from the 6th century BC until 1935 was Persia
• Rice, nuts, and dried fruits are prominent ingredients in Persian cooking.
• An Iranian dinning custom is when invited to share a meal and upon entering an Iranian home one is supposed to remove their shoes at the door, and a gift or reciprocated dinner invitation should be offered to the host.


chana,  January 11, 2010  

so... how do we get invited to your purim seudah??

Yona's Table January 13, 2010  

Chana You are always invited and you don't have to wait till purim!-)

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Keep It Kosher, Creative, Classy…And Always Delicious. B’Teavon

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