Category : International Cuisine
Author : p4
Hits : 2835
Date : 19/12/2002
3/4 pound ground lamb1/2 cup onions chopped fine3 clove garlic large, minced 1 teaspoon mint dried, or 3T fresh 1 teaspoon cumin ground 1/2 teaspoon coriander ground 1/2 cup parsley fresh chopped 1/4 teaspoon pepper 1 teaspoon salt 1 head lettuce tomato chopped yogurt plain, nonfat preferably cucumber chopped pita bread
Combine all ingredients. Using wet fingers roll into balls about the size of an egg. Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill or broil gently careful not to overcook so it will not be dry. Remove from skewers with Lebanese pita. Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the Kafta (as in a blanket). Add tomatoes, cucumber, lettuce and a generous helping of yogurt on top of the Kafta and eat all together like you would eat a soft tortilla shell. Enjoy this summer dish.This is the Arabic equivalent to the Hamburger, except tastier and healthier (Look at the ingredients). You will love this fun summer barbecue dish.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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