Home > Lebanese Cuisine > Cooking Recipes > Kafta

Salads | Starters | Pastries | Chicken | Meat | Fish | Desserts | Cooking Recipes

Kafta

This mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kofta bil sanniyeh (baked in the oven with potatoes and tomatoes).

2 1/2 lbs finely ground lamb or beef
2 cups tighly packed washed and picked parsley
1/2 cup fresh mint leaves or 1 TBS dry mint leaves
1 large onion, cut up for food processor
1 tsp Bhar Helou or 1/4 each ground cinammon, cloves, nutmeg
1 tsp salt, more to taste
1/2 tsp ground black pepper, or to taste

In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture. Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.

  Discover these books on the Lebanese Cuisine recommended by LebGuide.com on Amazon...

Salads | Starters | Pastries | Chicken | Meat | Fish | Desserts | Cooking Recipes