6 to 8 people depending on how you are serving the Kafta
Whether you are having a lazy weekend BBQ or rushing to prepare dinner during the week this recipe is fantastic to have up your sleeve. If a kilo of kafta mix is more than you need you can easily freeze half or alternatively you can halve the recipe to suit your needs.
I usually make a kilo of kafta, use what I need and freeze the remainder. An easy way to freeze kafta is to shape each 100-gram portion into a patty and place in a freezer safe food storage container. Use grease proof paper to separate the layers so the kafta does not freeze together . It’s so handy to have on hand during the week when you need an emergency meal. The kafta patties thaw out quickly and when pan fried/grilled and served with steamed rice, salad or vegies they make a hearty quick meal.
This recipe will list the different ways the mix can be used. Whichever way you choose to cook your kafta, it is bound to be a tasty treat for all.
Ingredients
- 1 kg Beef Mince
- 2 Onions minced or grated (or 250g)
- 1 bunch of parsley finely chopped or 2 cups tightly packed (or 90g of leaves only)
- 1 1/2 teaspoon salt (or a tiny bit more if you like)
- 1 teaspoon allspice
- 2 teaspoon of garamasala
- 1 teaspoon cinamon
Method
- Place the mince meat in a large enough mixing bowl
- add the grated onion (or minced in a food processor, whichever is easiest for you)
- add finely chopped parsley with the stems removed
- add salt, allspice, garamasala, and cinnamon
- Mix and knead all the ingredients in the bowl until you can see that there is an even distribution of flavours in the mince.
You can use this Kafta mix in the following way:
- you can roll them up into meatballs and pan fry them to serve with your starter or mezza, or
- add the kafta meatballs to a tomato based stew and serve with rice, or
- shape them into patties approximately 100g each and BBQ them for an appetiser or as part of your main meal, or
- mould them onto large or small skewers to enjoy as shashlik sausages and serve with crushed pistachio nut and salad (I do this on miniature skewers and bake in the oven as an appetiser), or
- when using the freshest backstrap cut of beef or lamb, I love serving this as a steak tartare. It is absolutely delicious served with fresh herbs and Lebanese bread
Whichever way you are thinking about using this kafta mix, enjoy every delicious bite!
Tips
- Chop the parsley as fine as you can and avoid the temptation to chop in a food processor as it bruises the leaves, changes the colour and the overall flavour characteristic of your kafta.
- You can substitute the beef mince with lamb mince if desired.
