Mediterranen Kefta


I first had Kefta at Phoneicia in Houston, Tx. I got it at the grocery store, not the deli where you might think. The "specialty food" store is an experience not to be missed. Some might be surprised to know that inside the grocery store they also have a number of food counters, deli windows, and a bakery. They have both lamb and beef kefta on skewers, raw, but they will grill them for you. They will be delicious, and you should get the saffron rice with them.

When I moved from Texas I have to find a way to get my Kefta fix. I discovered that Kefta can be called a number of things and made a number of different ways. Recreating the Phonecia deli experience might not be easy. I knew from eating there multiple times that the key to finding a "right" recipe is that it would contain sumac, which is related to Poison Ivy and still terribly delicious.

 I used two recipes to make my own version. I love the spices in Dede Med's, but I also loved the salad and finish in Jamie Oliver's Kofta.

This makes 16 skewers or oval meatballs. Probably that serves 8. I like left overs.

Ingredients

If you want to grill the meat, have skewers on hand.

For the Kefta
Grating the onion
  • 2 lb ground beef  
  • 1 lb ground lamb 
  • 4 T chopped fresh parsley 
  • 2 T fresh thyme leaves 
  • 1 medium yellow onion, grated
  • 1 level tablespoon ground chilli, more to taste
  • 2 t salt 
  • 1 t black pepper 
  • 2 t sumac 
  • 1/2 t ground nutmeg 
  • 2 t 7 spices 
  • olive oil (if frying)
  • 5 T melted butter
For the sandwich
  • 1 handful shelled pistachio nuts, crushed
  • 4 cups mixed salad leaves, washed and shredded 
  • 1 bunch fresh mint leaves
  • 1 red onion, peeled and very finely sliced 
  • 1 lemon 
  • 1 bunch fresh flat-leaf parsley
  • 2 heaped tablespoons fresh thyme leaves 
  • 8 pita bread
  • 1 T sumac for garnish

Directions

  1. Mix all the kefta ingredients in a bowl. I prefer to use my hands. I suppose you could try a fork. Good luck with that. It is important here that your onion is grated. Do this in a food processor. Anything larger will make the kefta fall apart. 
  2. Divide the meat into 16 equal pieces and squeeze up the skewers. Aim to keep the meat evenly distributed around your skewer. Use water on your hands to smooth it. 
  3. Set the skewers on a plate and heat your grill to a medium high heat. Or if you prefer to fry these, you'll need olive oil. blah blah blah, frying meat. 
  4. Start the salad by combining the red onions with salt and pepper. Squeeze half a lemon over it and combine with your hands giving the onions a bit of a ringing as your go. Jamie called this "scrunching." Then add in parsley. 
  5. Mix the salad greens, thyme and mint. Squeeze on the other half of lemon with some olive oil to dress. Dash it with salt and pepper. 
  6. Go cook your skewers, 3-4 minutes each side. As they come off the grill, baste with the melted butter and sprinkle with extra sumac.
  7. Warm the pita for 30 seconds each side. 
  8. Toss the onions mixture in with the salad leves. 
  9. Make the sandwich by layering the salad with the kefta. You should take it off the skewer before. I shouldn't have to say that. Dress with chopped nuts and if you're feeling into it, some hummus or even tzatziki.

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