Meat Dishes

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Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

Kofta with Burghul (Kafta Khashkhash) is made with burghul. It might surprise you that it is classified as kofta or kafta although it does not include parsley like traditional kofta. Khashkhash means poppy but actually, it has no relation to the ingredients, however, the verb it derives from khashkhash means rattle or crackle, since this kafta has to be grilled therefore, it could be an explanation: crackles as it cooks over an open fire?

Once the kofta or kafta is cooked, each piece is wrapped with a grilled aubergine slice, topped with a spicy tomato sauce then served. Therefore, three main components make this dish: the Kofta or Kafta mixture, grilled aubergine slices and tomato sauce. It may seem lengthy, but in fact, it is easy, the kofta or kafta mixture as well as the tomato sauce can be prepared ahead of time

Serves 4

Ingredients

For the kofta or kafta khashkhash

100g /4oz fine burghul

One medium onion.

500g/ 1lb 2oz minced lamb or beef.

2 cloves of garlic peeled and crushed to a paste.

1 tbsp fresh chopped oregano (optional).

1 tbsp olive oil and extra to brush the kafta if needed.

A couple of Lebanese bread.

For the aubergines

About 700g/ 1½ lbs large aubergines washed, skin on.

A little olive oil to wipe the grill or griddle.

For the sauce

2 tbsp olive oil

1 medium onion finely chopped

3 cloves of garlic peeled and thinly sliced

1 pepper (any colour) medium sliced

400g / 14oz tin of chopped tomatoes

300-400ml/ 10-14fl oz water

About 90g / 3½ oz fresh coriander, washed, dried then roughly chopped

Seasoning

Salt to taste &freshly milled black pepper

Allspice, ground cumin, ground coriander and ground cinnamon,

Chilli powder (if you like it hot)

Equipment:

Food processor. 12 long metal skewers. Ridged grill or griddle: not essential only for ridged look

Method

Preparing the kofta or kafta khashkhash

Before making the kafta, soak the burghul for about 20 minutes squeeze dry then use.

Quarter the onion then process to fine in the food processor. Next, add in the meat and season with salt, freshly milled black pepper, 1 tsp of each ground cumin, ground coriander, allspice, ½ tsp of ground cinnamon, ½ tsp chilli powder (if using it) and crushed garlic. Process briefly to mix, then add the burghul together with the chopped oregano (if using), 1 tbsp olive oil and process again until all the ingredients are thoroughly combined, and you have a paste like mixture. Taste and adjust if necessary. Transfer the mixture into a bowl and pop it in the fridge to rest for half an hour before using it. In fact, kafta mixture can be done a few hours ahead of time and kept in the fridge until ready to grill.

Shaping the kofta or kafta khashkhash

First, have a small bowl of water to moisten your hands when needed. Divide the kafta mixture into 12 equal balls. Now, put one ball in the palm of your hand (lightly wet) and holding one skewer in the other hand, wrap the meat around it. Lightly, squeeze the kafta upwards and downwards to distribute it evenly, leaving gaps on both ends of the skewer. Tuck the edges neatly, then place on a rack ready to go under the grill or on the barbecue. Repeat the process with the rest of the kafta balls.

Grilling the kofta or kafta khashkhash

Preheat the grill or barbecue, for either method, use medium heat. Now, open up the bread and put on a plate, keep handy. Grill or barbecue the kafta for about 6-8 minutes turning it from time to time until all sides are cooked, if you notice it is dry, brush with oil. Once done to your satisfaction, slip the skewered kafta inside the bread. Gently, Press the top bread layer over and pull out the skewers leaving the meat warm inside the bread.

Kofta with Burghul or Kafta Khashkhash on the BBQ

Kofta with Burghul or Kafta Khashkhash on the BBQ

Removing the skewer from the kofta

Removing the skewer from the kofta

Grilling the aubergines

Wipe the griddle with a little oil and start preheating it. Wash the aubergines then cut the stems off and discard, slice them lengthways about 1cm or ½inch  thickness. Grill the aubergine slices on both sides until slightly charred and cooked. Keep warm.

Aubergine slices on the griddle.

Aubergine slices on the griddle.

Cooking the sauce

Heat the oil in a medium sized saucepan then tip in the chopped onions and cook for about 2 minutes, next stir in the garlic and cook for one minute before adding the sliced peppers, chopped tomatoes and water, stir to mix and bring to the boil. Reduce the heat and simmer, for about 20 minutes, until the sauce is smooth and slightly thickened: not too much, season with salt, freshly milled black pepper, ½ tsp of ground cumin and chilli (1 tsp if you like it hot). Taste and adjust if needed, take off the heat. This sauce can be made ahead of time and simply re-heated, adding the chopped coriander last.

Serving the Kofta with Burghul or Kafta Khashkhash

Allow 3 pieces per person.

Put one slice of aubergine into the serving plate, top with 1 kafta and roll, repeat the process with the two remaining pieces. Pour over the warm tomato sauce and serve with Lebanese bread. This is the traditional way of serving Kafta Khashkhash, however, it is also delicious eaten with any type of potato salad (see my recipe to follow).

Kofta rolled in Aubergine

Kofta rolled in Aubergine

Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

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Stuffed Artichoke Hearts fresh out the oven ready for the table.

Stuffed Artichokes Mehshi Ardi Chowkee are a bit of a variation on the classic dish but make an elegant dinner without being too heavy. I used frozen artichoke hearts which come shallower than the fresh ones left whole for stuffing. They are literally heart shaped appropriately, so they fit in the baking tray. Their advantage is that they have a great texture and are time saving.

Looking through the different brands of frozen artichoke hearts, I realised that they require defrosting before use, then treat them as fresh, so please check the instructions written on the packaging. Some frozen artichokes might be partially cooked before the freezing process, if so, the cooking time should be reduced by half.

If you choose to prepare the artichoke hearts by yourself and leave them whole, then I suggest to increase the quantity of the minced meat to 200g/ 7oz.

The following website shows how to prepare fresh globe artichokes whole for stuffing.

http://www.thekitchn.com/how-to-prepare-an-artichoke-ho-108587

Serves 4

Ingredients for Stuffed Artichokes Mehshi Ardi Chowkee

400 g/ 14 oz frozen artichoke hearts (net weight)

165 g/ 5½ oz minced lamb

1½  tbsp vegetable oil

1 large/ medium onion peeled then finely chopped

Seasoning: salt & freshly milled black pepper

½ tsp allspice

1 tsp ground cinnamon

30 g/ 1¼ oz toasted pine nuts

A dab of softened butter

For the sauce

450 ml/ 15 fl oz vegetable stock made with stock cubes and kept at room temperature

40 g/ 1½ oz butter

20 g/ ¾ oz flour

2-3 tbsp lemon juice or to taste

2 tbsp chopped fresh coriander (optional)

 

Equipment. Pyrex baking dish, large enough to fit all the Artichoke Hearts.

Method 

  1. Thaw the artichoke hearts according to instructions on the package.
  2. Rinse briefly the defrosted artichoke hearts then drop them in boiling water, bring to the boil then lower the heat and simmer for about 12 minutes until semi-tender. Drain then, when cool enough to handle pat dry on kitchen paper.
  3. Prepare the stuffing, in fact you could do that the day before. Heat up the oil in a medium-sized deep frying pan and sauté the chopped onions for 2 – 3 minutes then mix in the meat, stirring from time to time to break the lumps. Cook until the meat is browned. Season with all the prepared spices, taste and adjust, give it a good stir and mix in the toasted pine nuts before switching off the heat.
Part boiled Artichoke Hearts ready for stuffing

Part boiled Artichoke Hearts ready for stuffing

Making the sauce.

Using a medium heat, melt the butter in a medium-sized pan, when it starts to foam, add the flour and stir continuously for one minute. Gradually, pour in the stock and bring slowly to the boil whisking all along with a balloon whisk until the sauce has thickened so you have a smooth velvety texture. Next, turn the heat to its lowest and leave the sauce to simmer for three minutes, stirring occasionally, at the same time adding the lemon juice along with seasoning. Taste and adjust if necessary. If using coriander which I think nicely sharpens the lemony taste, stir it in last after switching off the heat.

Assembling the dish.

Pre-heat the oven to 190ºC/ 375ºF. Meanwhile, grease the baking dish with the softened butter, pour in enough sauce just to cover the base. Now, leaving enough room on the sides to pour the remaining sauce, arrange as well as you can fit artichoke hearts, the rest can be added later. Top generously each artichoke heart with filling, you may need to press the filling gently with a spoon to make it hold firmly. Next, slowly tip the sauce through the gap until finished. Lastly, arrange the remaining hearts in any gaps and top them with the remaining filling. Cover the dish and pop it in the oven, bake for 20 minutes then remove the cover and bake for five more minutes then take it out and it should be ready.

Stuffed Artichoke Hearts with sauce ready for the oven.

Stuffed Artichoke Hearts with sauce ready for the oven.

Stuffed Artichoke Hearts the last five minutes in the oven.

Stuffed Artichoke Hearts the last five minutes in the oven.

Stuffed Artichoke Hearts fresh out the oven ready for the table.

Stuffed Artichoke Hearts fresh out the oven ready for the table.

Serve while bubbling hot with freshly cooked vermicelli rice.

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