While reading a mystery set in India recently, I was introduced to koftas: spiced ground meat served as a kabob. I decided to learn how to make them using plant-based product. For your dining convenience, I offer this recipe on Sunday to allow time for chilling.
Holy smoke – these things are good! When making these Asian/Middle-Eastern “meatballs,” it’s all about the spices!
Serve koftas with a nice yogurt dipping sauce and some Persian-style jeweled rice. A kachumber (the Indian word for salad) will finish the meal. “Bhojan ka aanand len!” (Enjoy the meal.)

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