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Tuesday, 24 April 2012

Mom's Kafta Recipe

As everyone was enjoying yet another "Kaiss" this week (drinks with small appetizers), mom was busy making Kafta.

I have already shared the recipe (read Kafta Lebanese Style). But more is learned from mom.

The ingredients are:

1.5 kg extra lean ground beef
1 small bunch parsley, chopped thin
1 small onion, grated
salt and pepper to taste

All are beaten together by hand until smooth.

With hands a bit wet with cold water, the meat is spread in the baking dishes. 

Best to spread them thin, about 1/4 inch thick. Bake in 400 degrees oven for about 30 minutes.

Before baking, see the picture below to how the meat is separated into pieces by making indents by hand within the meat so it is ready to cut into serving pieces when cooked.


Once baked, add a layer of tomato paste mixed with water to become a sauce.

Then add already-boiled potato slices (don't over boil the potatoes since they will be cooked further now).

Put the tray back in the oven for 15 - 20 minutes until the potatoes are browned on top.

Another version is with tahini sauce instead of the above topping.

This is tahini paste thinned with water and lemon juice until it has a syrup texture.

Spread over the meat and put back in the oven for 15 - 20 minutes until the sauce thickens.



Thank you mom for indulging us and making the two versions tonight. Both were perfect (albeit two completely different taste experiences).


And the evening was sealed with lemon tarts and ├ęclaires from Trafiq (4216 Main Street).

 

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