KOFTA WITH APRICOT SAUCE

In her book, Memories of a Lost Egypt, Colette Rossant’s recounting of various family events and activities always includes a sumptuous description of the food served at these special times, as well as recipes. This month we are featuring a recipe for Kofta (meatballs) with Apricot Sauce, which was served in her Grandmaman’s house as part of a wedding feast.   Kofta with Apricot Sauce Apricot Sauce       Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 3 cups of chicken stock. (Note: I found that 2 cups of chicken stock was sufficient.) Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes.   Kofta * 1 pound of ground lamb * 2 small leeks, cleaned and finely chopped * 1 tablespoon raw rice * 2 eggs * 1 tablespoon olive oil * 1 tablespoon chopped fresh cilantro * salt & pepper * 1 ½ cups chicken stock * flour * 2 tablespoons butter or margarine   Mix the ground lamb with the leeks, rice, eggs, oil, cilantro and salt & pepper to taste. Form balls the size of walnuts. (If you have a cookie scoop, use this and you will get uniform sized meatballs.) Place the meatballs in a large saucepan with the chicken stock and simmer for 20 minutes, adding water if necessary. Drain the meatballs and cool. Roll the meatballs in flour and melt the butter or margarine in a large skillet. When the butter is hot, add the meatballs and saute for 5 to 6 minutes, until nicely browned. Pour the Apricot Sauce on the Kofta and serve. Makes 4 main dish servings. This recipe may also be served as an appetizer (mezze) or used as a filling for a pita sandwich with salad greens.