Kafta Mishwi

Kafta Mishwi Recipe - Lebanese Minced Meat with Parsley and Sweet Pepper

Region / culture: Lebanon | Preparation time: 20 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

Kafta Mishwi is a delicious Middle Eastern dish made with finely minced lean meat, parsley, onion, and a blend of spices. It is typically grilled over hot coals, giving it a smoky and charred flavor that is simply irresistible.

History

Kafta Mishwi has its origins in the Middle East, where it is a popular dish enjoyed by many. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

1 lb (454 g) finely minced lean meat
2 tbsp chopped fresh parsley
1 grated medium onion
2 tbsp shortening or butter
1 tsp salt
0.5 tsp ground sweet pepper

How to prepare

Blend the meat, parsley, grated onion, salt, and pepper together.
Divide the meat mixture into equal pieces, each about the size of a walnut.
Shape each piece into a finger shape.
Meanwhile, prepare the charcoal for grilling.
Thread the meat onto skewers.
Grill the meat over hot coals, turning several times, until it is tender and browned. This should take about 8 minutes.
Serve the meat hot with salad or french fries.
Note: If you are using bamboo skewers, soak them in water for 1 hour before using to prevent the exposed portions from burning.

Variations

Add chopped mint or cilantro to the meat mixture for added flavor.
Use ground lamb or a combination of lamb and beef for a different taste.
Add spices like cumin, coriander, or paprika for a more complex flavor profile.

Cooking Tips & Tricks

Make sure to finely mince the meat to ensure a tender and juicy texture.

- Soaking bamboo skewers in water before grilling will prevent them from burning.

- Don't overcook the meat, as it can become tough and dry.

Serving Suggestions

Kafta Mishwi is traditionally served with a side of salad or french fries. It can also be enjoyed with rice or pita bread.

Cooking Techniques

Grilling the meat over hot coals gives Kafta Mishwi its signature smoky flavor. Make sure to turn the skewers several times to ensure even cooking.

Ingredient Substitutions

If you don't have butter, you can use olive oil or ghee as a substitute. You can also use ground turkey or chicken instead of beef for a lighter option.

Make Ahead Tips

You can prepare the meat mixture ahead of time and refrigerate it until you are ready to grill. This will allow the flavors to meld together for a more delicious dish.

Presentation Ideas

Serve Kafta Mishwi on a platter with a garnish of fresh parsley and a squeeze of lemon juice. You can also serve it with a side of tzatziki or hummus for dipping.

Pairing Recommendations

Kafta Mishwi pairs well with a crisp and refreshing salad, tabbouleh, or fattoush. It also goes well with a side of grilled vegetables or rice pilaf.

Storage and Reheating Instructions

Leftover Kafta Mishwi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Kafta Mishwi contains approximately 250 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Kafta Mishwi is a low-carb dish, making it a great option for those following a low-carb diet.

Fats

The butter used in this recipe adds a rich and savory flavor to the dish. It is important to use butter in moderation to keep the dish healthy.

Proteins

Lean meat is a great source of protein, making Kafta Mishwi a protein-packed dish that will keep you feeling full and satisfied.

Vitamins and minerals

Parsley is a good source of vitamins A, C, and K, as well as minerals like iron and calcium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains dairy (butter), so it may not be suitable for those with dairy allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Kafta Mishwi is a nutritious and protein-packed dish that is low in carbs and calories. It is a great option for those looking for a healthy and satisfying meal.

Summary

Kafta Mishwi is a delicious and nutritious Middle Eastern dish that is perfect for grilling season. With its blend of spices and flavors, it is sure to be a hit at your next barbecue or family gathering.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Kafta Mishwi. It was handed down to me by my dear friend Fatima, who had learned the recipe from her grandmother many years ago. Fatima and I had been friends for decades, and she knew just how much I loved trying out new recipes and experimenting in the kitchen.

The recipe for Kafta Mishwi was a traditional Lebanese dish made with ground lamb, parsley, onions, and a blend of spices. It was a dish that was typically grilled on skewers and served with pita bread and a tangy yogurt sauce. The combination of flavors and textures in this dish was absolutely divine, and I couldn't wait to give it a try.

Fatima had invited me over to her house one afternoon to teach me how to make Kafta Mishwi. As soon as I arrived, the aroma of spices and grilled meat wafted through the air, making my mouth water. Fatima greeted me with a warm hug and a smile, gesturing for me to come into the kitchen where she had all the ingredients laid out on the counter.

She started by showing me how to finely chop the onions and parsley, explaining that the key to a successful Kafta Mishwi was in the balance of flavors and textures. As she mixed the ingredients together in a large bowl, she added a generous amount of ground lamb and a special blend of spices that she had inherited from her grandmother.

As we worked together to form the mixture into small, elongated patties, Fatima shared with me stories of her childhood and the memories she had of making Kafta Mishwi with her grandmother. She spoke of how her grandmother would meticulously measure out each ingredient, ensuring that the flavors were perfectly balanced and the texture was just right.

Once the patties were ready, Fatima showed me how to carefully thread them onto skewers, being sure to pack the meat tightly so that it wouldn't fall apart on the grill. We then headed out to the backyard where Fatima had a charcoal grill set up, ready to cook the Kafta Mishwi to perfection.

As the skewers sizzled over the hot coals, Fatima brushed them with a mixture of olive oil, lemon juice, and spices, infusing them with even more flavor. The scent of the grilling meat filled the air, and I couldn't wait to taste the final result.

After a few minutes on each side, the Kafta Mishwi was ready to be served. Fatima carefully removed the skewers from the grill and placed them on a platter, garnishing them with fresh parsley and a drizzle of yogurt sauce. The dish looked absolutely mouthwatering, and I couldn't wait to dig in.

As I took my first bite of the Kafta Mishwi, I was transported back to Fatima's childhood kitchen, where her grandmother had taught her how to make this delicious dish. The flavors were rich and complex, with the perfect balance of savory and tangy notes. The meat was tender and juicy, and the fresh herbs added a burst of freshness to each bite.

I savored every mouthful of the Kafta Mishwi, enjoying the memories that it evoked and the bond that it had created between Fatima and me. As I finished my meal, I knew that this recipe would become a staple in my own kitchen, a dish that I would pass down to future generations just as Fatima had done for me.

In that moment, as I sat at Fatima's table, surrounded by the warmth and love of a dear friend, I realized that the true beauty of cooking lies not just in the flavors and textures of the food, but in the stories and traditions that accompany each recipe. And I was grateful to have been a part of this special moment, learning how to make Kafta Mishwi from someone who held it dear to her heart.