Add the tomatoes, salt, … The traditional way to eat these, I was told.. is to hold it in the middle of a pita bread and slide the skewer out while gripping.. top it with cucumber, tomato, onion, sour cream/yogurt/tzitzki sauce etc. Peel and slice the potatoes into ¼ inch thickness. Cook 1 lb (500 g) peeled and chopped tomatoes with the grated peel of 1/2 lemon, 2 tablespoons vinegar, 2 teaspoons sugar, salt, and pepper for 10 minutes. Add a tablespoon each of chopped flat-leafed parsley and basil. Finely chop the parsley with the onion in a food processor … 7. Cover the dish with aluminum foil and bake at 390 F (200 C) for 40 minutes until the kebab is tender and the tomatoes are cooked. Preheat oven (250°C, 480°F) and bake on middle rack for about 45 minutes. 4. My favourite way to eat kafta is in a wrap with tahini sauce, sliced tomatoes, spicy pickles and a little scattering of parsley and sumac. As stated by other reviewers this recipe also makes excellent burgers and meatballs! Make the tahini sauce by combining the tahini with lemon juice, water … Add the vegetables on top of the kafta and potatoes to make the stew. Mdardara – Lentils and Rice with Caramelised Onions, Kahwe Arabiyye – Arabic Coffee with Cardamom, Sfiha Armaniyye – Meat Pizza Armenian Style, Hindbeh bi zeit – Cooked Dandelion with caramelised onions. Place the grilled meatballs in an oven dish and pour the tomato mixture. Drop in the meat patties, and cook 5 minutes longer. Take small lumps and shape them into flat patties. For the tomato sauce: Again, you don’t want to cook them all the way, but you just want to brown them to get good color and add flavor. In a large saucepan, fry the garlic in the oil till colored. A little hot sauce adds a nice kick too. Fry them in oil, turning them over once. Return the potatoes on top of the cook kafta. Sprinkle with salt and the vegetable oil and lay on … Your email address will not be published. ! Rinse parsley leaves and let drain well. You will have to cook them in batches. Add the tomato sauce. Add the mixture and the spices to the meat in the large bowl and mix well with your hand. Add chopped onion, parsley and … Season the tomato sauce with the salt and pepper and pour over the, 400 g, peeled, rinsed and thinly sliced into circles (0,5 cm), 400 g, rinsed and thinly sliced into circles (0,5 cm). 5. Mix the tomato juice with tomato paste, mashed tomato, salt and black pepper. Italian Jews make polpette alla giudea on the same principle but with a very special flavor. dried basil and remaining salt (1 tsp) and black pepper (1/2 tsp 6. Soak 4 oz (100 g) bread, crusts removed, in water, and squeeze dry, then blend with 1 lb (500 g) ground meat, 2 crushed cloves of garlic, a bunch of flat-leafed parsley finely chopped, salt, pepper, a pinch of nutmeg, and 2 eggs. Put the ground beef in a large bowl for mixing. Brown the kafta on both sides. Finely chop the parsley with the onion in a food processor (or by hand). How to eat and store kafta. Rinse parsley leaves and let drain well. Impressum & Datenschutz.