Our Simple Passover Dinner

Our passover platter- Lamb koftas, dried figs, herbed goat cheese, dates, and cucumber
Lamb koftas with homemade grape juice

Lamb Koftas (Martha Stewart's Outdoor Living Magazine)
1/2 cup coursely chopped onion
1 piece (1/2 inch) fresh ginger, peeled
1 garlic clove
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh cilantro leaves
1 tsp garam masala (less if you are not familiar with its taste)
1 tsp coarse salt
1/4 tsp black pepper
1 large egg
1 pd ground lamb
3 Tbls safflower oil (I used olive oil)
1 recipe Cucumber Raita*

1. Pulse onion, ginger, and garlic in a food processor until finely chopped. Add int, cilantro, garam masala, salt and pepper; pulse until finely choppped. Add egg and lamb; process until fully combined, scraping down sides of bowl as needed.

2. Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot add patties in batches until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Or use an indoor grill pan like I did. Heat to medium-high heat. Spray with cooking spray. Add patties and drizzle with olive oil. Cook a few minutes on each side, until cooked through.

Cucumber Raita- 1 English Cucumber, peeled and seeded 1 cup plain yogurt, 1/4 cup coarsely chopped mint leaves, juice of 1 lime, 1 tsp coarse salt - Cut cucumber into 1/4-inch dice. Transfer to a bowl and add remaining ingredients; stir to combine.

Unleavened Bread

Preheat oven to 400 degrees. Combine 3 cups flour and 1/4 tsp salt in a medium sized bowl. Slowly add enough water so that the dough pulls away from the sides of the bowl and it is soft and workable. Add more flour if dough is too sticky.

Divide dough into 3 portions. On a floured surface, roll out each portion as thin as possible. Transfer to a lightly oiled cookie sheet and prick dough lightly a few times with a fork. Bake immediately until browned, turning once. Carefully slide onto a wire rack to cool.