Stacy has been asking me about Kafta. I have to say I've never barbequed it. I've eaten it that way...cooked by someone else.
Here's a recipe for it that I found in my cookbook. Stacy, compare it to the one you have.Barbequed Kafta
1 1/2 lbs. ground lean beef or lamb 1/4 tsp. cayenne
1 medium onion (grated) 1/4 tsp. allspice
1/2 c. parsley (finely chopped) 1/4 tsp. pepper
1 1/2 tsp. salt
Metal or wooden skewers may be used. Combine and mix all ingredients well. Take a small amount from the mixture and wrap around the length of the skewer, pressing firmly. Cook over charcoal. Do not overcook.
Serve with hummous, yogurt-cucumber salad, Tabouli, or inside pita pockets.
I've noticed in restaurants that the meat isn't very thick on the skewers. Play around until you have the right amount to wrap around the skewer without being too heavy.
The Kafta I've made before are:
Kafta-Potato Bake
2 lbs. ground lean beef or lamb 4 medium potatoes
1 medium onion (finely chopped) 1/4 c. tomato paste
1/2 c. parsley (finely chopped) 2 cups water
2 tsp. salt dash salt
1/4 tsp. pepper dash cinnamon
1/4 tsp. allspice
Set oven to 350F. Thoroughly mix first 6 ingredients. Spread mixture into a greased 9x12 inch baking pan.
Peel potatoes and slice into 1/2 inch thick slices and place evenly on top of meat layer.
Blend the tomato paste with water and pour over the potato layer. Sprinkle a dash of salt and cinnamon over potatoes. Bake for 45-60 minutes, or until meat is cooked.
Serve with rice pilaf.
OR
Egg-Stuffed Kafta Roll
2 1/2-3 lbs. ground lean beef or lamb 2 tsp. salt
1 medium onion (grated) 1/4 tsp. pepper
1/4 tsp. cinnamon 1 cup parsley (finely chopped)
1/4 tsp. allspice 6 eggs (hard boiled and peeled)
Set oven at 350F.
Combine and thoroughly mix first six ingredients. Divide meat into two sections, flattening each into approximately 3/4 inch thickness, keeping the meat in a rectangle shape. Sprinkle half of the parsley across the top of each. Place 3 eggs across the length of the rectangle over the parsley and roll (as in jelly roll). Wet hands and smooth the outside well, sealing the edges all over. Place in buttered pan side by side.
Bake for approx. 1 hour, or until meat is cooked through.
To serve, cut into 1 inch thick slices. Serve with salads, or Hummous.
Sahtayn!
3 comments:
Mmmmm. Two Christmases ago my brother, my sister and I spent about 5 hours in the kitchen making biryani, kufta, tabouli, and a couple of other things. (Memory fades)
Kufta has become a standard now for big family parties. 'Cept on Easter, when we usually cook West African food!
Looks like a Greek dish :o) Sounds good!
ohhhhh... yyuuummmmmm!
Especially that Egg-stuffed Kafta Roll. I love lamb so much that I can't wait for Easter so we can have that leg of lamb :)
I'll bet I could find some ground lamb at a specialty shop. I know it's not at the local Safeway.
Post a Comment