Saturday, August 23, 2014

Kafta Stew

Sometimes you're just homesick and crave foods that remind you of mamma and I always feel i can't go wrong with a good stew. My mom makes the best kafta and potatoes meal ever; kafta is a Lebanese dish made of ground beef/lamb with spices made into patties, onions, tomatoes and potatoes baked in the oven. I've recently been having a hard time with cooking potatoes in the oven since our oven is dying on us so i had to improvise and i decided to change the recipe a bit and turn it to a stew with rice on the side instead of baking it.

I usually like making vermicelli rice along side stew but you can have the stew by itself if you like, or brown rice, or quinoa or whatever you like.



Disclaimer: I never like to measure salt, pepper or olive oil, i wing it

Kafta
1 Pound Ground Beef
1 medium onion diced
Half a bunch parsley finely chopped
A bunch of fresh mint leaves chopped
Olive oil
Salt and Pepper
Lebanese 7 Spices  (nutmeg, allspice, cloves, cinnamon, black pepper, ginger and coriander)

Stew
3 medium tomatoes diced
4 medium potatoes diced (i cut them in chunks in my recipe but they didn't cook evenly so diced it is)
4 medium carrots diced (see potatoes explanation above)
1 large onion
1 can tomato sauce
1/2 cup water
Olive oil
Salt and Pepper

For the Kafta Balls place all the ingredients in a bowl and mix well with your hands, make them into balls then store in the fridge till you are ready to use them.

For the Stew, heat some olive oil in a pot place the meatballs and gently sauté until brown all around, remove them from the pot and leave aside. In the same pot add potatoes, carrots and onions sauté for a few minutes, add tomatoes, cook for a few more minutes, add tomato sauce, water, salt and pepper, taste and adjust seasoning if needed, add the kafta, mix very gently to prevent kafta balls from breaking, cover and simmer for 30 to 40 minutes, depending on how stubborn your potatoes and carrots are. Serve hot. Great Leftovers.

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