Kafta Bil Laban/ Kafta and Yogurt Tray
Description
Levant countries have long been known for their culinary specialties prepared with yogurt; if you’ve never cooked with yogurt before, Kafta Bil Laban/ Kafta Yogurt Casserole is a good start. The dish comes together in relatively quick steps, making it ideal for a busy midweek meal, I think of it when time is short, but still want something hearty and delicious. The best part is that it takes a few minutes to assemble and bake.
Ingredients
For the Kafta:
- 1 kg /2lb 4 oz minced meat lamb or beef can be used 20 percent fat.
- 2 onions finely chopped
- 1/2 cup parsley finely chopped
- 1/2 teaspoon 7 spice or all spice
- 1/2 teaspoon freshly grated black pepper
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt or to taste
- 2 tablespoons olive oil to grease the baking dish before spreading the kafta
For the Yogurt:
- 4 cups / 1 kg plain yogurt
- 1 Tablespoon tahini
- 1 1/2 tablespoons pomegranate Molasses
- 1 egg can be substituted with t tablespoon of cornstarch diluted in 1/4 cup water
- Salt to taste
For garnish:
- 1/4 cup pine nuts
- 2 tablespoons sunflower oil to toast the pine nuts
Instructions
- Prepare the raw kafta/ kofta: To a bowl, add the finely chopped parsley, chopped onions, minced meat, season with seven spice, black pepper and salt. Using your hands mix everything together to get a homogenized kafta ball.
- Spread and bake the kafta: Slightly grease a round 9x13-inch baking dish with olive oil, spread the kafta evenly and press into a 1/2 inch thick in an even layer, covering the baking dish. Bake in a preheated oven to 200°C/400°F for about 15 minutes or until no pink meat left and slightly browned.
- Cook the yogurt: While the kafta is in the oven, you have just enough time to whip up and cook the yogurt. In a saucepan combine together the yogurt, tahini, pomegranate molasses, salt and egg; cook over medium heat, whisking constantly until the mixture comes to a boil and slightly thickens.
- Bake the kafta and the thickened yogurt: Pour the cooked yogurt evenly over the baked kafta and bake for 15 minutes.
- Toast the pine nuts: Heat 2 tablespoons of sunflower oil in a skillet and sauté the pine nuts to a golden color.
- Serving: When the sauce starts bubbling, remove from the oven, sprinkle the pine nuts and serve warm with Lebanese bread/ Arabic bread.
Video
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