I've basicly made my own version of what Rachal Allen did on the telly this morning, the kofta kababs.
Kofta Kababs - Lamb Mince, Croyanda, garlic, chili, tumeric, motza meal (a jewish grain), diced onion, an egg.
Sauce: Roasted oboejeans, yoghurt and tahini, roasted garlic.
Onions: Done on the slicer-grator so they're so thin they're transparent, and soaking in lemon juice. Seriously, I could eat a bowel of this, so nice.

In a pitta bread, with chopped raw chili on top of the the koftas, and some mint salad. And on the side, a fruity cuscus.
( G/PP 💩💩💩💩💩&#128, Sat 4 Feb 2012, 18:44, 2 replies, latest was 14 years ago)

Sounds fit that Gonz

( Roota zweeeeeoooooowm, Sat 4 Feb 2012, 18:51, Reply)

All the individual bits are well lush, when I did the kofta before I fried off a tiny ball to check the seasoning.
With the yoghurty sauce though, I made it before, but it tasted rank, I put in garlic salt instead of garlic and used too much. So I ran out to waitrose to get the ingredients I ran out off and re-made it, and this time I used that "Very lazy garlic" stuff (didn't have any first time 'round), and it's fucking win.

I think this might even be dinner-party worthy of a recipy.
( G/PP 💩💩💩💩💩&#128, Sat 4 Feb 2012, 19:00, Reply)

Once I've moved house properly
I need to learn to cook - perhaps I'll start with some of your recipes on coll3ctive
( Citizen Cavy Admires your passion for conformity, Sat 4 Feb 2012, 19:02, Reply)

Oh ace, just one step at a time, you can very quickly turn it into something you enjoy doing and it no longer looks like a chore.
Creating something out of nothing, instead of thinking focal lengths and appritchures, you think in flavours and textures.
( G/PP 💩💩💩💩💩&#128, Sat 4 Feb 2012, 19:10, Reply)

( G/PP 💩💩💩💩💩&#128, Sat 4 Feb 2012, 20:34, Reply)

Unless you've got a bird with you
That number of candles is bent.
( JeffTheDogFucker Can you dig it?, Sat 4 Feb 2012, 21:34, Reply)