Kafta with vermicelli rice
Jasmin Rose Ibrahim shows us her recipe for kafta, a Lebanese beef dish full of flavour that pairs perfectly with a side of rice or a delicious fattoush salad.
SERVES
4
TO
5
Ingredients
Fattoush Salad
- 1 loaf pita bread
- 1 head of romaine lettuce
- 1 cup bell peppers, chopped
- 2 cups tomatoes, diced
- 1 cup cucumbers, chopped
- 1/2 cup radish, chopped
- 1/2 cup red onion
- 1/3 cup mint, finely chopped
- 1/3 cup parsley, finely chopped
- 1/2 tsp sumac
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp zaatar
- 1/4 cup lemon juice
- 1/4 cup olive oil
Vermicelli Rice
- 3 cups rice
- 1/3 cup vermicelli
- 2 tbsp butter
- 3 1/2 cups water
- 1 tsp salt
- 1/2 tsp cinnamon
Kafta
- 1 lb lean ground beef
- 1/2 cups onions, chopped
- 1/2 cup parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp allspice
- 1 tsp cinnamon
Directions
For the salad
- Chop pita into squares and bake at 350° until golden brown.
- Chop all vegetables.
- Place in large bowl.
- Add spices, lemon, oil and pita chips.
- Toss and set aside for serving.
For the rice
- Rinse rice under cold water until the water runs clear.
- In a medium pot, melt butter over medium heat.
- Add vermicelli and stir for four to five minutes or until golden brown. Monitor closely.
- Add rice, salt, cinnamon and water
- Bring to a boil on a high-medium heat.
- Reduce heat; simmer while covered for 15 minutes or until rice is tender.
For the kafta
- In a large bowl mix ground beef, onion, parsley and spices.
- Roll kafta mixture into oblong shape. Roughly one-inch thickness.
- Grill on pan for roughly four to five minutes per side.
To serve
- Remove the rice from heat and let sit covered for five minutes.
- Serve rice and beef together and add salad on top.
