We thought a Mediterranean dinner party would be a wonderful way to take advantage of the bounty of late summer produce and a tasty way to enjoy the company of friends. And lo and behold there was a piece in MSL on preparing a Mediterranean dinner party. So with Martha’s guidance, we developed a menu plan.
We attempted to make pita bread from scratch, the key word being attempted. Luckily we were able to get our hands of the good stuff from New Yasmeen Bakery in Dearborn. We also bought some delectable baklava from there as well. When were purchasing our baked goods we noticed that just down the street is Dearborn Halal Meat Market. So, we decided to purchase our meat there for the kofta. When we inquired if they had ground turkey, the clerk said he had just the thing…He went over to the freezer and pulled out a package of beige ground meat; which, he informed us, was already seasoned. The frozen block of meat was dubious looking, to say the least, but we placed our trust in it’s authenticity. Originally we had planned to use Martha’s recipe for the kofta, but after frying a bit of the mystery meat for a taste test it was clear that it was deliciously well seasoned. To complement the spices we added one cup chopped onion and a cup of chopped parsley to the two pounds meat, and followed Martha’s instructions for preparation.
We served the kofta with pita, a simple (and simply delish) tomato and cucumber salad, quick pickled beets and radishes, cucumber yogurt sauce, extra cucumber slices (to state the obvious, we LOVE cucumbers), Martha’s red bean-tahini spread (basically a kidney bean hummus) and Lebanese tomato sauce. And as previously mentioned, we had stellar baklava for desert.
Good food and good company were enjoyed by all. It’s always wonderful to share and savor a meal made with love with good friends. The best compliment came from Carl, saying that food goes together, not just in a complimentary sense, but that it could all be mixed up together and still taste amazing.