½ lb ground lamb
½ onion, fine dice
1 garlic clove, minced
2 T pistachios
¼ cup barley, soaked for four hours
½ cup water
1 tsp salt
¼ tsp cinnamon
¼ tsp cumin
Pinch of black pepper
Drain the barley and put it in a pot with the water.
Bring the water to a boil, then lower the heat, cover, and simmer until the barley is cooked through and fluffy.
Transfer it to a plate or bowl and let it cool to room temperature.
Making the barley should take 30 minutes maximum.
While the barley is cooking, grind the pistachios to a powder. If you do not have any kitchen equipment, use your knife, and chop them as fine as you can.
Mix all of the ingredients together with your hands.
Form the patties, making sure they are not too thick. They should look like mini burgers.
How you cook them will depend on your own taste or preference:
Bake them at 400F for 20 minutes.
Grill them outside on a nice day.
Or cook them in a pan on your stove top.
These should be able to make 8 medium sized koftes.
2 medium eggplants, sliced in 1/2 inch discs
Sprinkle the eggplant with salt and let them sweat out their bitter juice for about ½ an hour.
Dry off their sweat with some paper towel and brush them with some olive oil.
Bake them at 400F for 30-40 minutes, or until they are nice and soft.
1 T pomegranate molasses
1 cup plain yogurt
Some mint sprigs
Mix together the pomegranate molasses with the yogurt and garnish with mint. If you do not have pomegranate molasses, plain yogurt is perfectly fine.