Serve kofta alongside mounded mashed potatoes topped by a huge dollop of tzatziki and briam.
TIP – Briam is traditional Greek roast vegetables. A nice medley is cherry tomatoes, small diced eggplant, zucchini, red onion, yellow and red bell peppers tossed in olive oil, oregano & Qspice.
TIP – For greek burgers simply shape into patties and charbroil. Serve in pita halves with lettuce, tomato, tofeta and tzatziki. Or make another meal with leftover koftas by slicing the cooked meatballs and serving them the same as burgers.
TIP – Pomegranate juice has tannins just like red wine vinegar that add a complex undertone.
TIP – Aquafaba is the liquid from a can of chickpeas or beans. Vegans use it to make things like butter, mousse, cheese, mayonnaise and meringue. Save the aquafaba from the lima beans to make homemade tzatziki and mac & butternut cheese.