Month: May 2024

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Kafta in a tray

Kafta in a Tray (Kafta bil Sanieh)

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Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

Kafta mixture:
  • 500 g ground beef or lamb (or a mix of both)
  • 1 medium onion, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
Vegetables:
  • 2 large tomatoes, sliced
  • 2 large potatoes, peeled and sliced
  • 1 large capsicum, sliced (optional)
Sauce:
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil

Method
 

Prepare the Kafta Mixture:
  1. Combine the minced meat, finely chopped onion, parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Form the Kafta:
  1. Take small portions of the mixture and shape them into small patties or logs, about the size of a small burger patty or sausage. Set aside.
Prepare the Vegetables:
  1. Peel and slice the potatoes into rounds about 1/4 inch thick.
  2. Slice the capsicum into thin strips.
Assemble the Dish:
  1. Preheat your oven to 180°C (350°F).
  2. In a baking dish, arrange the kafta patties in a single layer.
  3. Layer the sliced potatoes on top of the kafta.
  4. Scatter the sliced capsicum over the potatoes.
Prepare the Sauce:
  1. Dissolve the meat stock cube in 1 cup of water.
  2. Add the tomato paste to the stock mixture. Stir well to combine.
  3. Pour the Sauce:
  4. Pour the tomato sauce evenly over the kafta and vegetables in the baking dish.
Bake:
  1. Bake in the oven for about 45 minutes to 1 hour, or until the potatoes are tender and the meat is cooked.
Serve:
  1. Remove from the oven and let it cool slightly before serving.
  2. Serve the kafta with the vegetables and sauce, accompanied by rice or bread if desired.
  3. Enjoy your homemade Kafta in a Tray!
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Stuffed zucchini/ كوسا محشي

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Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

For the Zucchini:
  • 2 kg zucchini (about 10-12 medium-sized zucchinis)
For the Stuffing:
  • 1 cup Egyptian rice, rinsed and drained
  • 500 g minced meat (beef or lamb)
  • 1/2 teaspoon of cinamom
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
Sauce:
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups tomato puree (passata)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup water or vegetable broth

Method
 

Preparing the Zucchini:
    Core the Zucchini:
    1. Wash the zucchini and cut off the stems. Carefully core the zucchini using a corer, careful not to puncture the sides. Set aside.
    Preparing the Stuffing:
      Mix the Ingredients:
      1. in a large bowl, combine the rinsed rice, minced meat, salt, black pepper, ground cumin, and paprika. Mix well until all the ingredients are evenly distributed.
      Stuff the Zucchini:
      1. Fill each zucchini with the stuffing mixture, leaving a little space at the top to allow the rice to expand during cooking.
      Preparing the Sauce:
      1. Heat the olive oil over medium heat, in a large pan or pot.
      2. Add the finely chopped onions to the pan. Sauté them until they become soft and translucent, about 5-7 minutes.
      3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
      4. If using fresh tomatoes, add the finely chopped tomatoes to the pan. If using tomato puree, add it now. Stir well to combine with the onions and garlic.
      5. Add the tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper. Stir everything together to mix the spices evenly throughout the sauce.
      6. Add 1/2 cup of water or vegetable broth to the mixture. Stir well and bring the sauce to a simmer. If desired, add the sugar to balance the acidity of the tomatoes.
      7. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes until it slightly thickens and the flavours meld together.
      Cooking the Stuffed Zucchini:
      1. Carefully place the stuffed zucchini into the pot with the sauce. Arrange them so they are well-submerged in the sauce.
      2. Cover the pot and let the zucchini cook over low to medium heat for about 45-60 minutes, or until the zucchini is tender and the rice and meat are fully cooked. Occasionally, check to make sure the sauce hasn't reduced too much. If it has, add a little water as needed.
      Tips:
      1. If you prefer a spicier dish, you can add a bit of chilli powder or cayenne pepper to the stuffing or sauce.
      2. Enjoy your delicious stuffed zucchini with flavourful sauce.
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      Runner beans veggie/ لوبيه بزيت

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      Course: lent, Side Dish
      Cuisine: Lebanese
      Ingredients Method

      Ingredients
        

      Ingredients
      • 1/2 kg runner beans
      • 2 medium onions
      • 5 cloves garlic
      • 2 red tomato
      • 1/4 cup olive oil
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon cumin

      Method
       

      Instructions
        Prepare the Beans:
        1. Wash the runner beans thoroughly.
        2. Trim the ends and cut the beans into bite-sized pieces.
        Chop the Vegetables:
        1. Finely chop the onions.
        2. Mince the garlic cloves.
        3. Dice the tomatoes.
        Cook the Vegetables:
        1. Heat a large pan over medium heat.
        2. Add a splash of oil and sauté the onions until they become translucent.
        3. Add the minced garlic and cook for another minute until fragrant.
        4. Add the prepared runner beans to the pan.
        5. Stir well to combine all the ingredients.
        Add the Tomatoes:
        1. Stir in the diced tomatoes.
        2. Cook until the tomatoes soften and release their juices.
        3. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes, or until the beans are tender, you can add water if needed.
        4. Season with salt and pepper to taste.
        5. Serve warm as a side dish or a light main course.