A mint julep.
Muddle a handful of mint in a glass (I use an old fashioned) with a spoonful of sugar. Add a few drops of water to help dissolve the sugar. Fill the glass with crushed ice, and top off with bourbon. Stir a little bit, but make sure the crushed mint stays at the bottom. Now for the secret: put the glass in the fridge for 45 mins to 1 hour. Remove, stir a little and garnish with a sprig of mint.
Kofta:
1 lb ground lamb
½ cup chopped mint (cilantro can also be used)
Grated nutmeg
Ground cinnamon
Ground cumin
¼ cup pine nuts
½ cup chopped onion
Salt & pepper
½ cup bread crumbs
1 egg
Olive oil
Saute onion until nearly translucent. Add the pine nuts and the spices and sauté for about two minutes. Mix all ingredients together in a bowl, taking care not to overwork the mixture. Form the kebabs into 2” logs by squeezing a small amount of the mixture in your fist just until it holds together. Place the kebabs on a plate and chill for a couple of hours.
Heat a bit of olive oil in a large skillet at medium heat. When hot, fry the kebabs in the pan until well-browned and cooked through. Turn frequently, but carefully. Remove and drain excess fat. Serve with saffron rice.
Mmmm, kofta.
You can freeze the mint for later use. Or make mint ice cubes by adding a couple of leaves to each cube in the tray, then fill the tray with water and freeze. Then you can drop mint cubes in your water, lemonade, or fruit juice to brighten the taste.
Make mint chutney. I love adding this to pea soup. It can then also be used for raita.
You can add it to an unscented shampoo. Steep it in hot water and then use it when soaking your weary feet