Kafta in tahini sauce

I am really late on updating my recipes on the blog. I am posting on Instagram all my recipes step by step in stories and highlights if you wish to have a look. Meanwhile, I will promise I will add all the recipes here!! This recipe is Kafta cooked with a tahini sauce. It can be served with rice or pita bread.

For the kafta:
500g lean meat
1/4 cup parsley
1 tsp cinnamon
2 tsp cumin
pinch of cayenne pepper
1 tsp salt
2 garlic cloves

Tahini sauce:
1/2 cup tahini
1/4 cup lemon juice
1/2 cup hot water
salt

In a food processor, combine the kafta ingredients. Pulse until they are well mixed.
Shape them into sausages.
In a baking dish, add some oil and add the sausages then bake until cooked, around 30 mn.
Prepare the tahini sauce. Mix all the ingredients together.
Remove the kafta from the oven and pour the sauce on top.
Bake for another 10 mn, then grill a few minutes until top is golden and sauce is thickened.
Serve with rice, or pita bread.

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Kibbet el raheb

Ingredients:
3 cups fine bulgur
1 onion grated
2 tbsp sumac
3 cups flour
salt and pepper
1/2 tsp of each cinnamon and cumin

Filling:
1/2 kg onions, sliced
oil
2 tbsp sumac
salt and pepper
1/4 cup chopped walnuts

Rinse bulgur then squeeze out excess water.
Set aside for half an hour.

Rub the bulgur adding 1/4 cup of water gradually. Add the grated onion and knead. Then add 3 cups of flour gradually.
Season with salt, pepper, cumin and cinnamon. Keep on adding water. Dough should be sticky and form a ball.

Make the filling. Saute the sliced onions with oil, add the sumac, salt and pepper. When browned, add the chopped walnuts.

Divide dough in half. Oil a baking dish and layer the first half. Spread the filling and add the second half. Design with diamond pattern, brush with oil and bake for 45 mn.

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Beef Shawarma

Ingredients:
For the beef marinade:
1 kg sirloin cut into strips
1/3 cup olive oil
1/3 cup vinegar
2 lemons juiced and zested
2 tbsp shawarma spices

Tarator sauce:
1 garlic clove
1/2 cup tahini paste
1/4 cup water
2 lemons juiced
salt

For serving:
Sliced tomatoes/sliced pickles/sliced red onions/chopped parsley

Start with marinating the beef by whisking the lemon juice, zest, olive oil, vinegar and garlic and shawarma seasoning.
Add the beef, cover with plastic wrap and keep in the fridge at least 1 hour.
When ready to cook, add 1 big sliced onion to the meat, mix and cook on high heat.
When starting to boil, turn the heat to low and simmer for 20 mn.
Prepare the tarator by mixing the ingredients in a bowl.

Serve with sliced tomatoes/sliced pickles/sliced red onions/chopped parsley

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Kafta w batata or lebanese kafta and potatoes

Ingredients:

For the Kafta patties:
500g minced meat
1/4 cup chopped parsley
1 onion chopped
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon

2 large potatoes
3 tomatoes
1 big onion
1 cup tomato juice diluted with 1/2 cup water
salt and pepper
Oil

Make the kafta by mixing the meat, parsley, onion, and spices in a food processor.
When done, form patties. Put some oil in a baking dish and layer the patties.
Top with slices potatoes, then with slices tomatoes and at the end with sliced onions.
Mix the tomato juice with water, season with salt and pepper and pour it on top.
Cover with aluminium foil and bake for 45 mn at 180C.
Remove the foil and bake again for 10 mn or until potatoes are cooked.

You can serve alone or with rice.

 

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Baked chicken and potatoes

Ingredients:

4 chicken filets cut into strips

3 potatoes cut into wedges

1 tbsp grainy mustard

1 lemon juiced

1 tsp oregano

1 tsp paprika

3 tbsp Oil

Salt and pepper

4 garlic cloves mashed

Marinate the chicken strips with the grainy mustard, oil, garlic, salt and pepper, lemon juice, oregano and paprika.

Meanwhile, parboil the potato wedges for about 10 mn then drain.

Transfer the potatoes to a baking dish. Add the chicken and the marinade, cover with foil and bake for about 35 mn. Remove the foil and cook for another 10 mn or until golden. Serve with garlic paste and salad.

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Classic Lasagna

Ingredients:
1 tbsp oil
1 big onion, finely chopped
4 garlic cloves, minced
1/2 kg ground beef mince
700g passata or tomato puree
3 tbsp tomato paste
1 beef or vegetable bouillon cube, crushed
1 tsp each dried oregano and basil
salt and pepper

White bechamel:
4 tbsp butter
4 tbsp flour
4 cups milk

Shredded 4 cheese or mozzarella

Heat oil i a large pot over medium heat, then add in the onion and cook for 8 to 10 mn, or until softened. Add in the garlic and saute for about 1 mn, until fragrant. Add beef and cook while breaking it up with the end of your spoon until browned.

Pour in passata, tomato paste, crushed bouilon and some water. Mix well to combine and bring to a gentle simmer. Season with salt and pepper. Cover and cook for about 30 mn, mixing occasionally, until the sauce has slightly thickened.

White sauce:
In a pot, melt butter. remove from hot, add the flour and whisk for about 30 sec.
Place pot back onto stove, reduce heat to low and whisk in 1 cup of the milk slowly, and blend. When blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
Increase heat to medium and continue cooking the sauce until thickened.

Layer the cooked lasagna sheets in a baking dish, top with meat sauce, then bechamel then cheese. Repeat layering. Bake for 20 mn. Broil top until golden.

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Chicken Stroganoff

Ingredients:
2 kg chicken filets cut into strips
2 cups chopped mushrooms
1 cup chicken broth
1 onion chopped
2 garlic cloves minced
20 cl heavy cream
1 tsp grainy mustard
1 bay leaf
butter and oil
Salt and pepper

Heat some oil and butter in a pan and saute the mushrooms until brown. When browned, add the onions and the garlic anc cook on low heat for 5 mn. Set aside.
To the same pot, add the chicken strips with a pinch of salt and brown them. When browned, pour the chicken stock, mustard and bay leaf.
Return the onions and mushrooms to the pot. Bring to a boil, then lower the heat and add the heavy cream. Let it simmer for 5 mn or until sauce thickens. Serve with rice, pasta or french fries.

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