Baked Lamb or Beef Kafta
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 65.2
- Total Fat: 4.3 g
- Cholesterol: 17.5 mg
- Sodium: 115.2 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.2 g
- Protein: 5.5 g
View full nutritional breakdown of Baked Lamb or Beef Kafta calories by ingredient
Introduction
This is the Arabic equivalent to the Hamburger, except tastier and healthier. This is the Arabic equivalent to the Hamburger, except tastier and healthier.Number of Servings: 12
Ingredients
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3/4 pound lean ground lamb, beef or turkey
1/2 cup onions chopped fine
3 clove garlic large, minced
1 teaspoon mint dried, or 3T fresh
1 teaspoon cumin ground
1/2 teaspoon coriander ground
1/2 cup parsley fresh chopped
1/4 teaspoon pepper
1/2 teaspoon salt
Optional for a sandwich
1 head lettuce
tomato chopped
yogurt plain, nonfat preferably
cucumber chopped
pita bread
Directions
Combine all ingredients. Using wet fingers roll into balls about 1 1/2 oz each. Or use an ice cream scoop type portioner or 1/4 cup measure. Bake on a sheet pan in a 375 degree oven for 10-15 minutes.
Makes 6 meatballs.
Grill instructions: Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill or broil gently careful not to overcook so it will not be dry. Remove from skewers with Lebanese pita. Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.
Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the Kafta (as in a blanket). Add tomatoes, cucumber, lettuce and a generous helping of yogurt on top of the Kafta and eat all together like you would eat a soft tortilla shell.
Two Pound Recipe - 15 kafta
2 # ground meat
1 1/4 cup onions
8 cloves garlic
7 1/2 T mint or over 2/3 cup
2 1/2 t cumin
1 1/4 t corriander
1 1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
Makes 6 meatballs.
Grill instructions: Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill or broil gently careful not to overcook so it will not be dry. Remove from skewers with Lebanese pita. Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.
Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the Kafta (as in a blanket). Add tomatoes, cucumber, lettuce and a generous helping of yogurt on top of the Kafta and eat all together like you would eat a soft tortilla shell.
Two Pound Recipe - 15 kafta
2 # ground meat
1 1/4 cup onions
8 cloves garlic
7 1/2 T mint or over 2/3 cup
2 1/2 t cumin
1 1/4 t corriander
1 1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
Member Ratings For This Recipe
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BONMARCHE
The flavor is so close to the flavors of my favorite Mediterranean restaurant, that we may never have to go there again! I made one batch as is and another with some finely chopped preserved lemon rind. We loved the original, but the lemon one was even better! This will definitely be a keeper. - 3/16/12
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CARENHARRINGTON
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POLARBEARSCAT
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VW_STEPH
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JOSPIERS