In her book, Memories of a Lost Egypt , Colette Rossant s recounting of various family events and activities always includes a sumptuous description of the food served at these special times, as well as recipes. Kofta with Apricot Sauce Apricot Sauce Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 3 cups of chicken stock. Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes.
Form balls the size of walnuts.
Place the meatballs in a large saucepan with the chicken stock and simmer for 20 minutes, adding water if necessary. Drain the meatballs and cool. Roll the meatballs in flour and melt the butter or margarine in a large skillet. When the butter is hot, add the meatballs and saute for 5 to 6 minutes, until nicely browned. Pour the Apricot Sauce on the Kofta and serve.