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Kafta & Chips

Serves 4 - 6

(the Kafta)

  • 800g minced lamb
  • 1 cup parsley finely chopped
  • 1 onion finely chopped
  • 2 slices of bread soaked in water and squeezed by hand until dough like
  • 1/2 tsp mixed spices
  • 1/4 tsp paprika
  • 1/4 tsp ground cinamon
  • Salt & pepper

(the Chips)

  • 2 big onion sliced
  • 1 kg potatoes made into chips ( deep fryed )
  • 2 tbs lemon juice
  • 4 tbs water
  • 2 tsp worsecter sauce
  • 1/4 tsp mixed spices
  • Salt & pepper
  • 4 tbs oil for frying
Lebanese Recipes

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Mix in a bowl the mince with parcley, onion, bread, spices, paprika, cinamon, salt and pepper. Divide and shape into small sausages. Deep fry the chips and keep on kitchen paper to absorb the extra oil. Heat 2 tbs oil in a big pan or a wok, fry the kafta - few at a time - to brown all sides, remove and keep warm. Heat the rest of the oil using the same pan and fry the onions till caramalised and browned on the edges, add the water, lemon juice, spices, sauce, salt and pepper & boil for 1 minute. Then add the kafta and chips - heat through. Serve hot with pitta, salad and Toum.


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