Recipes

Goat and Pork Kefta

This recipe comes from Chef Erin and was served during a recent collaboration dinner showcasing Verdant Hollow Farm. Featuring a blend of goat and pork seasoned with garlic, parsley, red onion, and warm spices before being seared until juicy and deeply caramelized, the rich kefta pair beautifully with yogurt, fresh herbs, and warm flatbread.

Ingredients

1 1/2 lb ground goat

1/2 lb ground pork

1/2 cup red onion, small dice

3 cloves garlic, minced

1/2 cup parsley, finely chopped

1 tsp ground allspice

2 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp salt

1/2 tsp black pepper

Method

1.In a large bowl, combine ground goat, ground pork, red onion, garlic, parsley, allspice, paprika, cumin, coriander, salt, and black pepper. Mix thoroughly until the seasonings are evenly distributed and the mixture becomes slightly tacky.

2.Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

3.Divide the mixture into 8–12 portions and shape into oblong logs around skewers or form into small sausage shaped patties.

4.Grill, broil, or sear over medium high heat, turning occasionally, until browned on all sides and cooked through.

5.Serve hot with yogurt sauce, flatbread, fresh herbs, pickled vegetables, or a simple salad.