Читать книгу Home Cooking - Rachel Allen - Страница 90

* To check the seasoning before making up the koftas, shape a little of the mixture into a small patty and fry in a pan with a little olive for a few minutes until cooked through. Taste and add more salt and pepper to the mixture if necessary.

* To make sure that you end up with the correct number of evenly sized koftas, break off pieces of the mixture and weigh them, deducting or adding more of the mixture so that each piece weighs about 50g (2oz).

(dips and pittas continued overleaf) Aubergine and tahini dip: baba ghanouj