Thursday, December 30, 2010

Kafta



As I have mentioned before, I loveeeeeeeeeeee Lebanese food. I could eat it all day, every day, easily.

Since I wasn’t able to get my fix at my favorite Lebanese restaurant in Toledo over Christmas, I decided to try making some Kafta. While it didn’t take too much like the version at my favorite restaurant, it did turn out moist, flavorful, and delicious.

I wasn’t about to venture outside & break out the charcoal to make the traditional grilled skewers, so I just made Kafta patties on the stove top. I served with a side of tabbouleh, hummus, and a piece of pita bread to keep things lean and healthy (Hello early start to New Years Resolutions 2011!).

Kafta
Serves 4-6
  • 1 lb lean ground beef (or lamb)
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1/3 cup chopped flat leaf parsley
  • ¼ tsp ground pepper
  • ½ tsp ground cinnamon
  • ½ tsp all spice
  • ½ tsp salt
  • ½ tsp cumin

1. Combine all ingredients in large mixing bowl. Easiest way is to mix by hand!
2. Form 6 patties. Remember that patties always shrink up, so try to make them about ¾ inch thick.
3. Place 1 tablespoon of olive oil in skillet over medium high heat. Cook 3 patties at once, for 5 minutes on each side.
4. Serve with Pita Bread, Hummus, & Tabbouleh!

1 comments

  1. OMG, I think I had this (or something like it) in egypt and I could not for the life of me remember what it was called. I think it had a few different kinds of meat in it, but it sounds very similar. Thank you thank you for posting this! xx

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