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Kofta (Kafta) Pita Sandwich by Salad FoodieKofta is a recipe taught to me by Ahmad, a young man who lived with our family for two years. Kafta and Ahmad's Tabouli have become Middle Eastern standards in our family menus since then. I am sure ground lamb is the meat of choice for this creation, but we use a mixture of extra lean beef (85%) and ground turkey. I often season the… |
1 vote
18825 views
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safiha with meet by CHEF ASHRAF ABD ALEEM ELKHARBOTLYsafiha with meet |
1 vote
12897 views
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Kebbe Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKebbe Neyyah Baz (Raw Meat) |
2 votes
7087 views
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Kebbe120 pieces by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKebbe 120 pieces |
1 vote
5520 views
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KEBBAH by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKEBBAH |
1 vote
4169 views
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Hoss Zare's meatballs with harissa-honey-pomegranate glaze by Hoss Zaretake it from the man who knows meatballs |
2 votes
9031 views
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PERSIAN KUFTEH BERENJI by Linda Tay EspositoBig balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals. |
3 votes
14719 views
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