Friday, April 6, 2012

Kafta....Lebanese Meatballs

This is another pre-injury recipe. These are great for a quick meal when you want something a bit different.

Place 1 pound of ground beef and 1 pound of ground lamb in a bowl.


Pulse some bread to make 1 cup of fresh bread crumbs. Add them to the meat.


Pulse 1 cup of feta cheese until it forms fine crumbs. Add to the bowl.


Clean a bunch of green onions. Pulse these in the food processor and add them to the bowl. Add 4 minced garlic cloves.



Pulse 1 cup of parsley and 1 cup of fresh mint. Add 2 slightly beaten eggs.


Add 2 tsp. cumin, 2 tsp. cinnamon, 1 tsp. sumac (optional) and 1 tsp. allspice. Add salt and pepper. Mix this thoroughly and fry a small piece and taste it. Adjust seasoning if needed.

Form the meat into walnut sized meatballs. Place them on a foil covered cookie sheet and broil them. When the tops brown, roll them over and broil until the other side is brown.


In another bowl, mix 2 cups of plain yogurt with 1/4 cup tahini, 1/2 cup chopped cilantro, the juice of 1 lemon, 1 minced garlic clove and some salt and pepper.

Whip up a quick salad of lettuce, cucumbers, red onion, tomatoes, red wine vinegar, a sprinkling of sugar and some olive oil. Sprinkle in some oregano too.



Place some salad in a pita half. Top with Turkish peppers if you have some. (hello my wonderful little thumb! sorry I almost cut you off! hope you are better soon!)


Add a few meatballs.

Top with some of the yogurt.


I served these with a side of spinach stew. I will post that recipe tomorrow.


No surgery date yet and since this is Friday, I guess I won't know until next week.