- 2 lbs ground lamb or beef
- 2 cups washed and picked parsley
- ½ cup fresh mint leaves
- 1 large onion chopped
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp salt
- ½ tsp ground black pepper
You can buy premixed Kafta at a Lebanese butcher, they usually make it fresh or same day. I decided to try it myself with some fresh ground lamb from an Ottawa area butcher. I remembered seeing the butcher use the food processor so did that before mixing with the meat but didn't mulch it too much before hand mixing. I wouldn't worry too much about the ground spice measuring, it'll just taste great. I added a bit of freshly grated turmeric (can't have too much turmeric).
Works well to serve this with yogurt and pita bread and maybe Hummus.
ingredients
directions
1. In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture. |
2. Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands. |
3. Place bowl in fridge covered with plastic wrap. Helps flavors of the mixture blend. |
4. For Skewers: |
5. Soak wooden skewers (usually found at your local supermarket) in water for a couple of hours or more. |
6. Shape egg-sized balls of kofta and work evenly onto skewers. |
7. You can either use small (6 inch) skewers or larger ones. Doesn't really matter. |
Keywords
Lebanese