breakfast

Lebanese Kafta Krousheh

Name: Lebanese Kafta Krousheh
Ingredients: 8 oz (227 g) Ground Lamb; 0.5 medium (60 g) Yellow Onion; 0.5 cup, chopped (15 g) Fresh Parsley; 0.5 tsp Allspice; 0.25 tsp Cinnamon; 0.25 tsp Black Pepper; 0.5 tsp Salt; 3 tbsp (45 g) Tahini; 2 tbsp (30 g) Lemon Juice; 2 tbsp (30 g) Water; 2 cloves (6 g) Garlic; 2 small (approx. 100 g total) Whole Wheat Pita Bread; 1 tbsp (15 g) Olive Oil; 0.5 medium (90 g) Tomato; 0.5 medium (100 g) Cucumber; 1 tbsp, chopped (2 g) Mint

Nutrition

1142

kcal

Calories

63.6

Protein

70.1

Carbs

Fat

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Ingredients(16)

Ground Lamb8 oz (227 g)

Yellow Onion0.5 medium (60 g)

Fresh Parsley0.5 cup, chopped (15 g)

Allspice0.5 tsp

Cinnamon0.25 tsp

Black Pepper0.25 tsp

Salt0.5 tsp

Tahini3 tbsp (45 g)

Lemon Juice2 tbsp (30 g)

Water2 tbsp (30 g)

Garlic2 cloves (6 g)

Whole Wheat Pita Bread2 small (approx. 100 g total)

Olive Oil1 tbsp (15 g)

Tomato0.5 medium (90 g)

Cucumber0.5 medium (100 g)

Mint1 tbsp, chopped (2 g)

Instructions

Prepare the Kafta: In a large bowl, combine the ground lamb, finely chopped yellow onion, chopped fresh parsley, allspice, cinnamon, black pepper, and salt. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the lamb tough.

Form the Kafta: Divide the lamb mixture into 4 equal portions. Roll each portion into a log shape, about 4-5 inches long and 1 inch thick.

Prepare the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth and creamy. It should have a pourable consistency. Season with a pinch of salt if desired.

Cook the Kafta: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat (about 375°F / 190°C). Carefully place the kafta logs in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. The internal temperature should reach 160°F (71°C).

Prepare the Pita: While the kafta is cooking, lightly toast the whole wheat pita bread until slightly crispy. You can do this in a toaster, under a broiler, or in a dry skillet.

Assemble the Dish: Slice the toasted pita bread into wedges. Arrange the kafta logs on a platter alongside the pita wedges. Drizzle generously with the tahini sauce.

Prepare the Salad: Thinly slice the tomato and cucumber. Chop the fresh mint. Toss the tomato and cucumber slices with the chopped mint. Season with a tiny pinch of salt if desired.

Serve: Serve the Kafta Krousheh immediately with the fresh salad on the side.