I’m going home on Wednesday! I can’t wait to be back in Lebanon hanging out with family and friends. I’ll be there for the next month working on several really exciting projects that will be unveiled over the coming months. Speaking of which, have you heard about Taste Lebanon
Taste Lebanon is a “real life” culinary tour across Lebanon which I’ll be leading in September, taking 8-11 lucky travelers on a tasting journey over 7 days. Some of you have already booked… YAY! It’s going to be a very exciting tasting journey. Get ready to taste the best hummus & tabouleh AND learn a lot more about Lebanese cuisine… because there is actually way more to Lebanese food than hummus & tabouleh… Seriously, you’ll be eating like you’ve never eaten before!
It has now been a month since I last updated the “Blog of The Month” section. For the month of July, I’ve selected Nanette’s blog; Gourmet Worrier. I always love stopping by her space to read the little snippets of her life she so eloquently shares. Her blog showcases a heap of delicious recipes and there is a lovely Maltese influence, a culture I really enjoy learning more about. Malta has a big Arab influence that can be clearly noticed just from listening to the language. So, stop by her blog and while you’re there you can lust over the Turkish Delight Ice Cream.
Kafta (AKA kofta, qofta, kufta) is a Lebanese mixture of ground Lamb (we use mutton in Lebanon) and spices. This mixture can be served several different ways; it can be wrapped on a “shish/Seekh” for grilling, made into patties and then baked with potatoes and tomatoes or served on pita, kind of like a flat-bread kafta pizza. Either way it’s a great way to enjoy lamb. You can serve the kafta with toum (WARNING: use with caution!), tarator (watered down tahini with lemon & garlic) or minted yoghurt and cucumber salad.
- 1kg of lean minced lamb
- 2 medium sweet onions
- 40g of parsley, rinsed well and dried
- 1 heaping tablespoon of allspice/bhar helou
- Salt to taste
- Pulse the onion and parsley in the food processor till you reach a rough paste. You don’t want it to liquidize so be careful to keep it in paste form.
- In a deep mixing bowl, add the minced lamb, allspice, and the onion and parsley paste. Mix well.
- Soak the wooden skewers in water 30 minutes before using, this prevents them from burning. Wrap the kafta mixture onto the skewers. I like to keep it thin.
- Grill the skewers for about 10-15 minutes depending on thickness. Rotate often.