In the simplest form, kefta consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. Kefta is sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kefta in Turkey, where it is very popular. In Arab countries, kefta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron.
Ingredients
1lb. ground beef 15% fat
.3 lb. ground lamb
2 tbs. chopped parsley
1tsp. salt
1/2 tsp. black pepper
1/2 tsp. sumac
1/4 tsp. ground nutmeg
1 tsp. 7 spices
olive oil for pan frying
Preparation
Combine all ingredients except olive oil. Shape meat into 2-3 inch ovals or shape onto skewers. Cook on grill for 3-4 minutes on each side and be careful while turning not to break the meat. Or heat a pan and add 2-3 tbs of olive oil and add kefta ovals, cook for 3-4 minutes on each side or until browned. Serve with hummus, garlic and salad.
serves 5 people
Source - DedeMed
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