Lamb is the meat of choice in Lebanon and appears in many dishes. Among the most popular is Kafta, in which lamb mince is rolled into sausage shapes and cooked on either a barbecue or in the oven. The following easy recipe is ideal for sharing with friends and family, you must ensure the best quality meat is purchased! This will only take 20 minutes of your time and will serve at least 10-12 people!
You will need:
- 1 cup final chopped flat-leaf parsley
- 500g minced lamb
- 500g minced beef
- 1 large onion, very finely chopped
- 1 tsp salt
- 1/2 tsp freshly ground white pepper
A nice addition is some flatbread and tabouli to serve.
Tabouli:
- 1/3 cup burghul (cracked wheat)
- 2 large tomatoes, finely chopped
- 1/4 cup lemon juice
- 4 cups chopped fresh flat-leaf parsley leaves
- 1 cup chopped fresh mint leaves
- 4 green onions, thinly sliced
- 1/4 cup olive oil
What to do:
Place all the ingredients in a large bowl and use your hands to combine and knead the mixture until smooth.
Dampen your hands with water and shape the mixture around metal skewers. Barbeque until golden brown and cooked through.
To serve, split open some flatbread and fill with tabouli. Top with a kafta, close the bread around it and hold firmly as you slide out the skewer. Use torn-off pieces of bread to pick up some of the kafta and tabouli.
Tabouli:
Place burghul, tomato, and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.
Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.
Place all the ingredients in a large bowl and use your hands to combine and knead the mixture until smooth.
Dampen your hands with water and shape the mixture around metal skewers. Barbeque until golden brown and cooked through.
To serve, split open some flatbread and fill with tabouli. Top with a kafta, close the bread around it and hold firmly as you slide out the skewer. Use torn-off pieces of bread to pick up some of the kafta and tabouli.
Tabouli:
Place burghul, tomato, and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.
Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.
