Kafta meatballs pita
If other people have instant noodles as a staple back-up for quick fixes, we have portions of Kafta meat stocked and reserved for use during those days when the culinary part of your brain is impaired. Kafta is prepared, versatile and a very good, tasty, and healthy alternative to plain ground meat. I use it for meatballs, burger patties, shepherd’s pie filling, nacho topping, and just about any dish that requires ground meat. If you can afford pasture-fed ground veal, I strongly suggest you go for it!
What is Kafta?
from The Arab Table by May S. Bsisu
…Arab cooks take pride in the variety of ways they prepare kafta, a basic mixture of minced lamb or beef flavored with simple ingredients such as parsley and onions and seasoned with a mix of spices.
In Lebanon, Syria, Palestine, and Jordan, kafta is most popular grilled on skewers, as in Kafta Mashwi, or baked with potatoes, tomato, and pomegranate juice, as in Kafta bi Tahini.
Most Middle Eastern Countries tend to use the basic kafta mixture of lamb, parsley, and onions mixed with allspice, black pepper, and salt.
Kafta meatballs with Mango and Shrimp paste salsa
Basic Kafta
1 packed cup finely chopped parsley
2 pounds lean ground beef or ground leg of lamb
1 pound yellow onions, minced
1 tbsp. salt
1 tsp. ground all-spice
1/2 tsp. black pepper
1/2 tsp. ground coriander
1/4 tsp. ground cardamon
1/4 tsp. ground cinnamonCombine all the ingredients in a bowl and knead with your hands until they are thoroughly incorporated and the dough is somewhat smooth. Shape as desired and refrigerate, covered, for up to 6 hours or freeze for up to 4 months.
Kafta pizza with white mushrooms and mozzarella
For more pictures of my Kafta creations, please visit my picture gallery.
