In the simplest form, kefta consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Kefta is sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kefta in Turkey, where it is very popular.[1] In Arab countries, kefta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron.
Recipe
1lb. ground beef 15% fat
.3 lb. ground lamb
2 tbs. chopped parsley
1tsp. salt
1/2 tsp. black pepper
1/2 tsp. sumac
1/4 tsp. ground nutmeg
1 tsp. 7 spices
olive oil for pan frying
Combine all ingredients except olive oil. Shape meat into 2-3 inch ovals or shape onto skewers. Cook on grill for 3-4 minutes on each side and be careful while turning not to break the meat. Or heat a pan and add 2-3 tbs of olive oil and add kefta ovals, cook for 3-4 minutes on each side or until browned. Serve with hummus, garlic and salad.
I found you website today and make these minus the sumac, which i plan on ordering. I am so excited to try a new spice, and can't wait. The kabobs were a complete hit! Just wanted to say thanks for all the great ideas.
AaronB
- Turned out really nice!
|65.170.43.xxx
|2009-06-18 04:16:15
We had a "Mediterranean Night" at one of my friend's house. I had made some Indian style Kebabs previously that turned out really nice, but I needed something more of this region then that far East. So I made up your recipe with just a couple mods.
I only just used all lamb instead of the mix (i'm trying to expose more people to it, as I personally think it's underrated), and instead of 7-spice I used some of my homemade garam masala (Didn't have any 7-spice).
Made up some home-made Tzatziki sauce. Served with tomato, red onion, and pita...
Those things were gone so fast, I almost didn't get one!! Absolutely spot on and delicious! I was very excited to be able to finally use sumac for something more then throwing it on a salad. One of our gets works for a Lebanese banquet hall around here (very old country family), and she said that they were seriously just as good as what the old mothers put together there. ...
DedeMed
|Registered
|2009-06-27 20:56:08
I am so glad that you enjoy Mediterranean food and had a good time. Stay tuned and you'll only learn more
Nabil Juwale
- Yummy
|24.8.3.xxx
|2009-04-05 13:25:43
We tried this recipe today. We cook as a family on the weekends and I made the kefta kabob and my wife made humus and fattoush salad. Everything turned our wonderful!!! I was concerned about this recipe as after mixing all ingredients, I could not smell a whole lot from the spice mix. However after grilling, seems like all the flavors came together very well. Thanks a bunch! I am going to try many of the recipes you have here.
BTW, we did not have 7 spice, so I used the following website to make my own
http://www.recipezaar.com/Arabic-Seven-Spice-B okharat-194721
Is this fairly accurate?
Thanks again....
Dedemed
|189.172.5.xxx
|2009-04-05 19:03:33
HI Nabil,
I'm so happy that I could be a part of you and your family's kitchen Yes the recipezaar recipe is pretty close to what I use Remember if you can't find something that you need you can always check out my store page
Randy
- Great Job!!
|96.247.22.xxx
|2009-04-05 07:57:47
Luckily, I stumble upon you on youtube. I already tried two of your recipes, and they are right on the spot. I was wondering if you have anything about Rotissiere Chicken ala Zankou.
Dedemed
|189.172.5.xxx
|2009-04-05 19:02:09
Hi Randy,
Well, if you have a rotisserie then you can use that but if not you can cook the
chicken in a oven pan, about 2 inches deep. You want to wach the whole
chicken
with the skin on and then season it with the following,
1/2 tsp
salt,
1/2 tsp black pepper,
1 tsp paprika,
1/2 tsp cinnamon,
3 cloves or
minced garlic,
1/4 cup lemon juice,
and 1/4 cup olive oil.
Cover the chicken
with the seasoning mix and then let it cook in the pan an cover it with aluminum
foil for about 40
minutes at 400 degrees, then uncover and cook for another 20
minutes or until the skin is crispy. Then enjoy.
I found you website today and make these minus the sumac, which i plan on