Moroccan Koftas or Ground Beef Skewers

1 1/2 pounds lean ground beef
1 onion, finely chopped
1 egg
1/2 cup cilantro, finely chopped
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon cinnamon

1. Combine all ingredients and form into thick sausages. Thread onto skewers.

2. Preheat grill and oil cooking grate thoroughly.

3. Place koftas on hot grill and cook for about 8 minutes, turning once.

4. Serve with pita bread and raw onion rings.

Tait • The Ball Buster • 2007 • Barossa Valley, Australia • 236758

Grape: Shiraz 71%, Cabernet Sauvignon 19%, Merlot 10%

appearance - bright, clear

color : very dense purple

aroma - strong

flavors (smell + taste)

sweetness - dry

acidity - round

oak - burnt wood

fruit - black cherries

earth - vegetal

body - full

tannins - soft

alcohol - 15.5%

serving notes - decant and allow to breathe for at least one hour before serving.

 • The premier grape growing region in Australia is the Barossa Valley. It is home to such wineries as Jacob's Creek, Peter Lehmann, Wolf Blass and even the perennial classic, Penfolds Grange. The grape that dominates this regions is the most widely planted red grape in Australia, Shiraz. The Scotsman James Busby is credited as the Father of Australian Viticulture. In 1831 he returned from Europe with many different cuttings, including Shiraz, and planted them at the Sydney Botanical Gardens.