Kafta bi Saneah (baked Kafta)

kafta 9

Most people now know what kafta is, and the many ways of cooking it.

It can come as skinless sausages, on skewers or not, which are grilled or barbecues and traditionally served with hummus and salad.  That’s a very popular to have it.

I’m baking it with potato, onion and tomato. The mix prepared the same way but instead of forming it into sausages we spread it onto a deep baking dish, add veggies and tomato and serve with rice, or riz.

We had a barbecue a couple of Sundays ago at mum and dads for mum’s and my Birthday. Menu choice was ours. I love barbecues. Our choice was lamb kebabs with hummus, Kafta sausages and loads of veggies, large portabello mushrooms, sliced zucchini and eggplant. We had great weather and the whole family was there to eat and have cakes. What a fantastic day.

Anyway...Kafta bi Saneah….

In a bowl mix together:


250g lean beef or lamb mince

1 small brown onion – finely diced

1/2 bunch flat leaf parsley – finely chopped

1 tsp salt, 1 tsp cinnamon, 1/2 tsp ground pepper, 14 tsp ground cumin.

Spread 1 tsp olive oil over the bottom of a deep oven proof dish and press the kafta mix evenly over it. Slice 1 small onion into 5mm thin slices and place on top with 1 large potato that’s been sliced into 8mm rounds.Image Pour over 400g canned diced tomato with the juice and enough water to cover the potato. Give it all another small sprinkle of salt and pepper and bake at 200c for about 60 minutes or until the potato is cooked.


Serve with Riz (see Bazella post for Riz recipe) and if you like, a little natural yoghurt.



Bazella (pea, mince and tomato casserole)

Here’s another Lebanese dish.

This was a last minute meal, when mum didn’t have time to cook something long and slow.

It seemed that it was on the stove one minute and in our plates the next. Mum was always good at doing that. Most of us have left home now, so she has a lot more time to slow things down and really enjoy cooking.

We all still get together at mum and dads for lunch most Sundays. During the week mum will phone around and ask for lunch requests. There are so many of us, the menu can be very different from one week to the next, depending on who has chosen lunch for us all.

The dining table has more than doubled since we all lived at home, what with partners and kids and sometimes friends. It can get very loud and chaotic, but we wouldn’t have it any other way….

This is a slightly slower cooked version of mums bazella  –image

In a medium saucepan gently heat 2 tablespoons olive oil then add 1 diced medium onion and 5 or 6 cloves chopped garlic and stir for about 2-3 minutes or until onion starts to soften. Add 200g lean beef mince and stir it into the onion and garlic mix, squashing any clumps of meat. Keep going until the meat has browned. Season with salt, pepper and 1 teaspoon ground cinnamon.image

Add 200g tinned diced tomato and about 1/2 cup of water. Cover and leave to simmer for  30 minutes, then throw in 200g frozen green peas, stir, cover, and let simmer for a further 20 minutes.

Now, this is served with rice, or in Lebanese, Riz, which has egg noodle vermicelli added to it.image

In a small saucepan melt 30g butter with 1/2 teaspoon olive oil. Crush 1 nest or 50g vermicelli egg noodles into saucepan and stir constantly until brown (careful, once they start to colour they darken very quickly and can burn, so keep stirring them). Add 200g rinsed long grain rice, 1 teaspoon salt and continue stirring for 1 minute coating every rice grain with butter. Carefully pour in 450g (nearly 2 cups) water (watch out for the steam), stir, cover tightly and leave for 20 minutes until the water has been absorbed and the rice is cooked through.

Turn heat off and leave covered for another 10 minutes.

Serve some Riz with the bazella and some lemon wedges on the side (lemon juice makes this dish even more amazing).image