Breakfast · Lebanese · 20 min
Lebanese Kafta Krousheh
- Calories
- 1164
- Protein
- 57g
- Carbs
- 77g
- Fat
- 72g
Ingredients
- 227 g ground lamb
- 60 g yellow onion
- 15 g fresh parsley
- 0.5 tsp ground allspice
- 0.25 tsp ground cinnamon
- 0.25 tsp black pepper
- 0.5 tsp salt
- 3 g olive oil
- 25.2 g tahini
- 30 g lemon juice
- 6 g garlic
- 30 g water
- 97.3 g whole-wheat pita bread
- 90 g tomato
- 100 g cucumber
- 2 g fresh mint
Method
- 011. Prepare the Kafta: In a large mixing bowl, gently combine the ground lamb, finely chopped yellow onion, chopped fresh parsley, ground allspice, ground cinnamon, black pepper, and half of the salt until just mixed.
- 022. Divide the lamb mixture into 4 equal portions and shape each into a log about 4 inches long.
- 033. Make the Tahini Sauce: Whisk together the tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth and pourable.
- 044. Toast the whole-wheat pita bread until slightly crisp, then cut into wedges.
- 055. Heat olive oil in a non-stick skillet over medium-high heat. Add kafta logs and cook for 3 to 4 minutes per side until browned, cooked through, and the internal temperature reaches 160°F (71°C) for ground meat safety.
- 066. Toss the sliced tomato and cucumber with chopped fresh mint and the remaining salt.
- 077. Serve kafta logs warm with toasted pita wedges, tahini sauce drizzle, and fresh side salad.
Cook it with the whole plan around it
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