Kabab Saffron Sunset

Description:

A vibrant platter showcasing succulent golden-brown lamb kababs, glistening with saffron-infused oil. The kababs are nestled amongst tender red bell pepper slices and creamy, melted feta cheese. A generous sprinkling of toasted almonds adds textural contrast and a nutty aroma, while fresh cilantro sprigs provide a pop of green. The overall visual is one of warmth and richness, reflecting the delicious flavors within. The saffron threads, visible within the kababs, add a touch of elegance and sophistication to the dish. The deep red of the bell pepper contrasts beautifully with the golden tones of the lamb and the creamy white of the feta, creating a stunning and appetizing presentation.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped onion
• - 1/4 cup finely chopped cilantro
• - 2 tbsp saffron threads, steeped in 1/4 cup hot water
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (optional)
• - Salt and freshly ground black pepper to taste
• - 2 tbsp olive oil
• - 1 large red bell pepper, thinly sliced
• - 1/2 cup crumbled feta cheese
• - 1/4 cup chopped toasted almonds

Instructions:

1. 1. In a large bowl, gently combine the ground lamb, onion, cilantro, saffron water (including the threads), cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix thoroughly but avoid overmixing. Shape the mixture into 8-10 oblong kababs, approximately 4 inches long.
2. 2. Heat the olive oil in a large skillet over medium-high heat. Add the kababs and cook for 3-4 minutes per side, or until browned and cooked through. If you prefer them less well done, reduce cooking time accordingly. Remove from the skillet and set aside.
3. 3. Add the sliced red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened but still crisp. Season with salt and pepper.
4. 4. Return the kababs to the skillet and add the feta cheese. Cook for another minute, allowing the feta to soften slightly.
5. 5. Transfer the kababs and bell peppers to a serving platter.
6. 6. Garnish generously with the toasted almonds.
7. 7. To enhance the visual appeal, drizzle a small amount of the saffron-infused oil from the skillet over the kababs and bell peppers for a vibrant yellow hue. You can also add a few fresh cilantro sprigs.
8. 8. Serve immediately. The dish is best enjoyed hot. Consider serving with a side of fluffy rice or a simple cucumber and tomato salad to complete the meal.