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KOFTA SANIYEH

KOFTA or KAFTA BI SANIYEH RECIPE

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Kofta bi sanniyeh
Lebanon
 +Lo Chef.
Prep: 20 min; Cook: 1 hr; Total Time: 1 hr 20 min
Yield: Serves 6

Used to be prepared in the home and baked in the community oven with potatoes.

INGREDIENTS:
  • 1 1/2 lbs ground lamb or beef
  • 1 medium onion finely chopped
  • 1 1/2 lbs potatoes, parboiled and cut in quarter or thick slices
  • 2 cups tightly-packed flat leaf parsley
  • 1/2 cup fresh mint leaves or 1 tbs dry mint
  • 1/3 cup unflavored bread crumbs
  • 1 tsp bhar helou, allspice or a mixture of ground cloves, cinnamon and nutmeg
  • 1 tsp salt , more to taste
  • 1 TBS Olive Oil
  • 2 TBS water
  • freshly ground pepper, to taste

OO Food processor or good chef's knife for chopping onion, mint and parsley, large mixing bowl, large flat shallow baking dish or pan.

METHOD:
  1. PREHEAT oven to 375 degrees F.
  2. PARBOIL the potatoes in boiling water for about 10 minutes - a fork penetrates, but with difficulty.
  3. IN a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
  4. PLACE the ground lamb or beef in a large bowl.
  5. ADD the rest of the ingredients except for the potatoes.
  6. USING your hands mix ingredients well, form into a ball.
  7. POUR oil into a large and shallow sided baking dish.
  8. PLACE in oven till hot.
  9. PLACE meat in center of pan and pat down to a thickness of an inch or so, more if you like.
  10. PLACE sliced parboiled potatoes around meat.
  11. BAKE for 30-40 minutes till done to your taste.
  12. SERVE with laban khayar or a Middle Eastern tomato and cumber salad.
Lebanese Cookbook:


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