Lebanese Lamb <i>Kefta</i>

Jennifer Brizzi's Recipe Pages

Lebanese Lamb Kefta

Lebanon has many variations of tasty skewered kabobs made of ground lamb, other meats or even meatless versions such as felafel. Some kinds, like kibbee, mix lamb with bulghur wheat, but in these tasty kefta the meat is mixed with lots of onion and parsley for juiciness and flavor. Serves 4-6 (makes about 18 kefta).

2/3 cup grated onion
1/3 cup finely minced fresh parsley
1 teaspoon salt, divided
1 1/2 teaspoons cumin
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon allspice
1/8 teaspoon cayenne red pepper
1 1/2 lbs ground lamb
1 cup yogurt
1 clove garlic, minced fine
1 tablespoon chopped fresh spearmint
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
3 tablespoons olive oil
Warmed pita bread rounds
1 tomato, cut into large dice
1 cucumber, peeled and cut into large dice

In medium bowl, mix together onion, parsley, cumin, cinnamon, 1/2 teaspoon of the salt, pepper, allspice and cayenne. Add ground lamb and mix well. Chill for 1-2 hours.

Meanwhile, in small bowl mix yogurt, garlic, mint and Ľ teaspoon salt. Mix and chill. In another small bowl mix tahini, lemon juice, a little water to thin, as needed, and Ľ teaspoon salt. Whisk and set aside.

Preheat broiler. Form lamb mix into egg-sized ovals, pointy at the ends, and slide onto flat-sided skewers, about 4 ovals per skewer. Brush olive oil on top surface of ovals, then broil about 4 minutes. Turn, brush other side with oil, and broil about 4 minutes more. Do not overcook.

Serve kefta in warmed pita bread with tomato and cucumber, with yogurt and tahini sauces on the side for drizzling.

Jennifer Brizzi | P.O. Box 48 | Rhinecliff, New York 12574 | U.S.A.

jenniferbrizzi@yahoo.com