| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef or lamb |
| 1 |
md |
Chopped onion |
| 1 |
bn |
Chopped parsley |
|
|
Salt and pepper |
| 1/2 |
ts |
Cinnamon |
| 1 |
ds |
Cumin |
| 1/8 |
ts |
Dried parsley |
| 1 |
|
Egg |
| 1/4 |
c |
Fresh bread crumbs |
|
|
Potatoes; peeled, sliced, boil until half done |
|
|
Tomatoes; sliced |
| 3/4 |
c |
Tahini |
| 1 |
c |
Lemon juice |
| 1/2 |
c |
Water |
| 3 |
tb |
Molasses |
INSTRUCTIONS
KOUFTA BEL SENIA
submitted by: HANRE@aol.com (Hanadi, Kuwait)
Here are some of my favorite recipes. I hope you'll enjoy them as much as
my family does. Notes: A different way of serving kababs.
Mix all the ingred and shape into round flat shapes (At this piont the
kababs can be frozen). Fry the Kababs or grill them.
To make Koufta Bel Senia, spread the meat in a oven dish. Layer the potatos
and tomatoes on top. Cover w/ foil. Bake in a 400F. oven for 1/2 hr. Mix
the rest of the ingred. and pour on the meat. Return the dish uncovered to
the oven and bake for another 1/2 hr.
Notes: Same recipe makes Koufta Bel Senia.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 24 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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