Kafta (a Middle-eastern Dish)

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	lb	Ground lamb, beef or turkey
1	c	Fresh parsely chopped finely
1	t	Allspice
1	c	Finely chopped onions
3	t	Salt
1/4	t	Pepper

INSTRUCTIONS

This is so good!!! I serve it with Hummus, tabouleh, and pita bread.
combine all ingredients in a bowl and shape into small logs (about
this big ( ))  Cook on the grill or deep fry--I add more allspice and
less salt, this  recipe come directly from Lebanon and they tend to use
more salt than  we do in all the recipes. Posted to Kitmailbox by
[email protected]  on Apr 30, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 70 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 6984.4mg Potassium: 261.9mg Carbohydrates: 16.7g Fiber: 3.3g Sugar: 6.8g Protein: 1.9g