Expanding My Repertoire

There are a few things in life that remind you of good times i.e. childhood. For me one such reminder is Lebanese food. We grew up eating Shawarma, Toum, Houmous, Khubz, Arayes-el-kafta etc. I reminisce about life in the Middle East whenever I get to taste this amazingly aromatic and delicious cuisine. Such mild yet luxurious flavour. I think about my dad and his obsession with Arayes-el-kafta, his expert replication of all the different types of food he used to love.

I thought I'd share with you my take on Lebanese cuisine tonight. I tried my hand at their Lamb kafta. For a long time I've been trying to make it perfect. Mellow yet flavourful. I went to my butcher's early morning after a night shift. I got the freshest meat ever as a result. He advised me to get minced lamb shoulder and not leg if I want to make kababs. His point was that shoulder meat has more fat in it and it keeps the kababs moist. He, of course, was spot-on!

LEBANESE LAMB KAFTA

INGREDIENTS

• Minced lamb shoulder meat- 500gm


• Salt- to taste


• Coriander powder (Pisa dhanya)- 1 tsp*


• Cumin powder (Pisa zeera)- 1 tsp*


• Garlic- 4 cloves


• Onion- 2: Slice one onion and fry it till golden, leave the other one raw


• Cinnamon powder (Pisi daarcheeni)- 1/4 tsp*


• Garam masala- 1/2 tsp*


• Flat leaf parsley- 1 tbsp


• Olive oil- to shallow fry

Put all the seasonings, garlic, onions, parsley and minced meat in a grinder and grind together.

*Instead of using the cumin, coriander, garam masala and cinnamon powders, you can simply add a tablespoon of Lebanese 'Baharat' powder. It is a spice mix that has ground allspice, cinnamon, black peppercorns, cloves, cumin, coriander, cardamom, nutmeg and paprika.

Now make medium-sized meatballs, thread into wooden skewers (pre-soaked in cold water for a few hours) and shape into oblong kaftas around them. Wet your palms slightly to give them a smooth surface.

Shallow fry in olive oil on medium flame to keep these kaftas moist.

Serve with houmous, toum, cucumber yoghurt, minty salad and warm Pita bread. I was too tired therefore served it over rice. Works for me since Zaf loves rice. You can make pita pockets out of these as well. I loved these and after several attempts, I finally got the ratio right. Would love to know what you think. Happy cooking to you!