Tuesday, April 1, 2008

Kafta with rice (Lebanese meat loaf)- كفتة مع الارز


Serves 4

Ingredients:
For the kafta:
1/2 pound of minced lean meat
1 small chopped onion
1 small clove of garlic chopped
2 cups of fresh chopped parsley
1/3 cup bread crumbs
1 teaspoon allspice
Salt and pepper to taste

For the sauce:
2 cups of chopped tomatoes (canned or fresh)
1 small onion
1 teaspoon tomato paste
1/3 cup of water
1/2 teaspoon allspice
1/2 teaspoon of chili pepper flakes (optional)
Salt and pepper to taste

For the rice:
1 1/2 cup of rice
3 cups of water
1/2 tablespoon of butter
Salt and pepper to taste

In the food processor, add: minced meat, parsley, onions, garlic, bread crumbs, allspice, salt and pepper for 1 minute or 2. When the ingredients are combined all together, transfer into a bowl and let it sit in the refrigerator for half an hour. After that, start making medium-small balls of the kafta. Heat a non-stick pan and start cooking the meatballs, turn them every 2 minutes until done. Set aside. In the same pan, if no juice is left from the cooked meat, you might wanna add a tablespoon of olive oil, then add the onions, allspice, chili flakes, salt and pepper, cook for about 3 minutes then add the tomatoes and let them cook on low for 10 minutes, then mix the tomato paste with the water and add it. Cook for another 5 minutes then add the meatballs and let all simmer for few minutes. (If you find the sauce thick you might wanna add a little bit more water.
Now for the rice: in another pan, add butter, then add the rice, fold them together until the rice absorbs the butter, add salt and pepper then the water and stir 1 time only. When it starts boiling, turn down the heat and let it simmer for 25-30 minutes or until the rice is cooked. Serve the rice with the meatballs and sauce on top.

CREAM OF SOINACH SOUP



Ingredients:
Spinach ....... 300 gms. ( frozen spinach = 1 pkt.)
(If using fresh spinach ....... 1 big bunch)
Ginger ....1 tbsp. (grated)
Cream ...... 1 pkt (200gms)
Salt to taste
Ground black pepper
Grated cheese (to garnish)

Method:
1. Boil the spinach with about 1 & 1/2 cup water, salt and grated ginger.
2. Let it cool and then blend it well, and check for salt.
3. Just before serving, add the cream and give it one boil.
4. Serve in individual bowls, add a pinch of ground black pepper and a little grated cheese in each bowl. (Makes 4 bowls)
Serve hot.

MINT CHUTNEY



Ingredients:
Mint leaves ........... 2 cups.
Coriander leaves ... 1 cup
Green chillies .......... 3-4
Onion ....................... 1 chopped
Roasted chana/dalia ... 1 tbsp (optional)
Garlic ............... 8-10 cloves
Ginger ............ small piece
Vinegar or lime juice .. 1 tbsp.
Salt to taste
Sugar .................... 1 tsp.(optional)

Method:
Grind all the above ingredients, adding a little water if required