Français
| Register    
Search

Advanced research

Grilled or Fried KaftaTheWorldWideGourmet.com

Flavors of Lebanon

Total time: 15 to 30 min

Preparation time: 15 minutes
Cooking time: Under 10 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:221.9 kcal

Proteins:12.7 g

Fats:17.6 g

Carbohydrate:2.3 g

Fibers:0.5 g

Sugar:1 g

Cholesterol:54.9 mg

Sodium:48.3 mg

Calcium:19.7 mg

Energy:372 kcal

Proteins:21.3 g

Fats:29.5 g

Carbohydrate:3.9 g

Fibers:0.8 g

Sugar:1.7 g

Cholesterol:92 mg

Sodium:81 mg

Calcium:33 mg

SIMILAR RECIPES

  • Beef and Ale Pot Roast

  • Empanadas - Meat-Filled Turnovers

  • Matambre - Stuffed Rolled Beef

  • Parilla - Grilled Rib Steak

  • Pasticada, Dalmatian-style Pot Roast

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

ground beef (or ground lamb)

200

g

red onion

salt and pepper

2

bunches of parsley

*Garnish

pita bread or arabic bread

1

onion, thinly sliced

10

sprigs of flat leaf parsley

2

ml

salt and pepper

METHOD

Barbecue or Grill Method

  1. Remove the stems from the parsley; wash and dry the leaves.
  2. Peel the onions. Chop them in a food processor with the parsley, salt and pepper.
  3. Add the ground meat and mix until well-combined.
  4. Refrigerate for 30 minutes to make shaping the meat easier.
  5. Mold into 10 cm (4") long cylinders about 3 cm (1 1/2") in diameter; place on skewers and grill for about 4 minutes on each side; check for doneness; remove or return to the grill depending on the desired doneness.

Pan-fried

  1. Cook in a skillet in a mixture of oil and butter.

Garnish and presentation

  1. Combine the onion, sumac, flat leaf parsley, salt and pepper. Place in a small plate.
  2. Just before serving, separate the pita bread. Place the kafta on one disc and cover with the other disc to keep hot.
  3. Dip each bite into the garnish before eating.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

This is a dish that falls into the category of hot mezze (hors d'oeuvre).

Depending on the recipe or to soak up the moisture, you can add breadcrumbs. I like to add breadcrumbs in a proportion of 25% because they lighten the kafta and make it more digestible.

In Lebanon, ground mutton is used, which has a stronger flavor than ground lamb. If the leg meat isn't fatty enough, you can add 200 g (7 oz.) lamb or mutton fat. Cook the kafta, if possible, over a wood fire - there's nothing better. To simplify the recipe, use ground beef or lamb from your butcher.

Kaftas are formed by hand: they're like slightly flattened large sausages. If you happen to have a falafel mold, you could use it. Be sure to wash your hands well before and after working with raw meat to prevent any food-borne illness, particularly in hot climates.

Serve the kaftas with the garnishes described: sesame sauce or tabbouleh salad.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box