Kafta Meshweeye – Minced Lamb on the Seekh

Kafta Meshweeye- Minced Lamb on the Seekh

Kafta Serve 680x1024 Kafta Meshweeye   Minced Lamb on the Seekh

I’m going home on Wednesday! I can’t wait to be back in Lebanon hanging out with family and friends. I’ll be there for the next month working on several really exciting projects that will be unveiled over the coming months. Speaking of which, have you heard about Taste Lebanon?

Taste Lebanon is a “real life” culinary tour across Lebanon which I’ll be leading in September, taking 8-11 lucky travelers on a tasting journey over 7 days. Some of you have already booked… YAY! It’s going to be a very exciting tasting journey. Get ready to taste the best hummus & tabouleh AND learn a lot more about Lebanese cuisine… because there is actually way more to Lebanese food than hummus & tabouleh… Seriously, you’ll be eating like you’ve never eaten before!

It has now been a month since I last updated the “Blog of The Month” section. For the month of July, I’ve selected Nanette’s blog; Gourmet Worrier. I always love stopping by her space to read the little snippets of her life she so eloquently shares. Her blog showcases a heap of delicious recipes and there is a lovely Maltese influence, a culture I really enjoy learning more about. Malta has a big Arab influence that can be clearly noticed just from listening to the language. So, stop by her blog and while you’re there you can lust over the Turkish Delight Ice Cream.

kafta skewers 680x1024 Kafta Meshweeye   Minced Lamb on the Seekh

Kafta (AKA kofta, qofta, kufta) is a Lebanese mixture of ground Lamb (we use mutton in Lebanon) and spices. This mixture can be served several different ways; it can be wrapped on a “shish/Seekh” for grilling, made into patties and then baked with potatoes and tomatoes or served on pita, kind of like a flat-bread kafta pizza. Either way it’s a great way to enjoy lamb. You can serve the kafta with toum (WARNING: use with caution!), tarator (watered down tahini with lemon & garlic) or minted yoghurt and cucumber salad.

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Kafta Meshweeye

Serves: 8-10 people

Time: 15 minutes + 10 minutes cook time

The Cast of Characters

  • 1kg of lean minced lamb
  • 2 medium sweet onions
  • 40g of parsley, rinsed well and dried
  • 1 heaping tablespoon of allspice/bhar helou
  • Salt to taste

The Nitty-Gritty

1) Pulse the onion and parsley in the food processor till you reach a rough paste. You don’t want it to liquidize so be careful to keep it in paste form.

2) In a deep mixing bowl, add the minced lamb, allspice, and the onion and parsley paste. Mix well.

3) Soak the wooden skewers in water 30 minutes before using, this prevents them from burning. Wrap the kafta mixture onto the skewers. I like to keep it thin.

4) Grill the skewers for about 10-15 minutes depending on thickness. Rotate often.

NOTE: You don’t want to use the food processor for this because it will overwork the meat and make it tough. I also avoid adding the salt till just before I’m ready to grill. The reason for this is because the salt can draw moisture and again make the meat tough. To taste test, I always make a small patty out of the mixture and grill in a chef’s pan. I then adjust seasoning accordingly.

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25 Responses to “Kafta Meshweeye – Minced Lamb on the Seekh”
  1. Sari 25 June 2010 at 12:43 pm #

    I tasted these and can confirm they are delicious! :) I think I’m gonna give the recipe a go this weekend when the weather is so perfect for BBQ! Thank you for sharing this. I love the photo of the kafta on grill!
    Have a wonderful time in Lebanon!

    • Bethany 25 June 2010 at 4:41 pm #

      Thanks Sari :) It is actually stunning weather indeed!

  2. Chris Bourne 25 June 2010 at 3:08 pm #

    My favourite. Cannot wait too…Lebanon here we come!

  3. Bron 25 June 2010 at 3:52 pm #

    Look perfect for bbq!

    Have a great trip

    • Bethany 25 June 2010 at 4:41 pm #

      Thanks Bron :)

  4. Celeste 25 June 2010 at 4:03 pm #

    Have a nice vacations and enjoy a lot!!!!!

    • Bethany 25 June 2010 at 4:41 pm #

      Thanks Celeste. I’ll take loads of pics and keep posting :)

  5. vanessa ghosn 25 June 2010 at 5:01 pm #

    good choice of putting that on dirty kitchen secrets.com . i had minced lamb on the seekh before but yours is the best. MISS YOU SOOOOO MUCH. love,vanessa your nice to aunty beta. everybody miss’s you. best wishes to beta from vanessa your nice and all family but mostly me muh muh muh muh bye bye

  6. Global Patriot 25 June 2010 at 7:22 pm #

    What a perfect food for grilling this summer! I know you and Chris will have a fabulous time in Lebanon!!

  7. Krista 25 June 2010 at 7:27 pm #

    How delectable, Bethany! :-) I’ve been craving lamb this week, pondering things to do with it, and this suits my cravings PERFECTLY! I’m so happy you get to go home. :-)

  8. Cherine 26 June 2010 at 7:44 am #

    Lucky you! I’ll be following you soon, can’t wait!!
    Your kefta looks really scrumptious!! And the photos are amazing!
    Enjoy your vacation :)

  9. Trissa 26 June 2010 at 7:51 am #

    Ohh – can’t wait to hear about your new and exciting projects! Kafta sounds great – and love the fact that the cast of characters is very short – no need to run around and find so many ingredients but am sure it still tastes fab.

  10. Sarah, Maison Cupcake 26 June 2010 at 10:09 am #

    These look wonderful – perfect for this barbecue weather this weekend. Have a great trip and I’ll see you soon. x

  11. tasteofbeirut 26 June 2010 at 11:38 am #

    You are making me hungry! Love nothing more than a good kafta and these days I have to go to Kebabji to eat some!

  12. Tony 27 June 2010 at 6:05 pm #

    I love the bread on the bottom that soaks up all the delicious juices! Have an great time in Lebanon!

  13. Gemma 28 June 2010 at 6:02 am #

    These look and sound delicious, I find myself turning to these kind of flavours more and more and would love to visit Lebanon one day. Looking forward to seeing all the photos from your trip.

  14. Bruce 29 June 2010 at 9:58 am #

    Hmmm….. I recognise those ;-). I vaguely remember gorging myself on these on a sunny day in Brighton. Have an awesome time in Lebanon Beth and good luck with all your projects!

  15. deeba 30 June 2010 at 9:29 am #

    Those are some gorgeous kebabs Beth… simple & fresh! Love the pictures! Hope you have/had a great time in Lebanon! xo

  16. valentina 1 July 2010 at 12:27 pm #

    Beth, I really like this recipe. Back in Brasil I did not use to eat my lamb. No particular reason. This year I have started cooking with it so I am always looking for new ways. I love this dish because at this time of the year I can easily do it in the Barbie.I also like the new spices, and the detailed way the recipe is put together. It is nearly as if you can hear a voice talking to you. I will join your next Taste Lebanon trip – just so short of cash this year. Shame. One more thing that I wanted to say is that I really love the section Blog of the Month. It is a great ideal to get to know other blogs.

  17. George@CulinaryTravels 3 July 2010 at 3:36 pm #

    Beth this looks absolutely superb. I also think your Lebanese trip sounds fabulous, I wish I could join you but I already have plans for that time this year. Have a great trip.

  18. Daily Spud 14 July 2010 at 11:20 pm #

    Those pictures just ooze summer! Enjoy the trip home and good luck with all that you have going on :)

  19. Krista 30 July 2010 at 11:33 pm #

    Oh how delicious, Bethany! :-) These are beautiful and look so savory and wonderful. I’m SO excited for you heading back home!! If I could I’d join your little troupe in a hot second! I know you’re going to have such an amazing and enriching time. :-)

  20. Jeanne @ CookSister! 4 August 2010 at 5:45 pm #

    Mmm, those look heavenly! Hope you are having a ball back home :)

Trackbacks/Pingbacks

  1. Tweets that mention Kafta Meshweeye- Minced Lamb On The Seekh | Dirty Kitchen Secrets -- Topsy.com - June 25, 2010

    [...] This post was mentioned on Twitter by Bethany Kehdy and mayssam samaha, Paul Rogers. Paul Rogers said: #Brighton area RT @dksfood2010New Recipe- Kafta Meshweeye Anyone? http://bit.ly/b62WWC Some of you had this at the Brighton BBQ :) [...]

  2. Gearing Up for the 4th | Lava Lake - July 2, 2010

    [...] Kafta Meshweeye – Minced Lamb on the Seekh – A great recipe for lamb skewers.  Simple, tasty and beyond the burger. Photo by http://www.dirtykitchensecrets.com [...]

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