Tag: main course
Beef Kafta
Beef Kafta
Every country in the Middle East has their version of this recipe; whether it is called kofta, kefta, koobideh, or kafta. Lebanese beef kafta consists of heavily seasoned ground beef formed into oval shaped patties, not formed onto skewers, and are either grilled or broiled. The kafta are served with Lebanese rice, pita, and a salad.
Equipment
- food processor
Ingredients
- 1 lb ground beef
- 1/4 cup parsley chopped
- 1/2 medium onion diced
- 2 tsp 7 spice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Instructions
- Place the onions and parsley in a food processor. Pulse until everything is finely chopped.
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Portion out the beef into 6 portions. Shape into a flattened oval shape. Place the kafta on a rack on a baking sheet lined in foil.
- Broil the kafta for 5-6 minutes a side.
Lebanese 7 Spice
In the Arabic world, the word “baharat” translates to spices. Lebanese 7 spice is referred to as baharat, as the word is used interchangeably. The spice blend consists of allspice, black pepper, cinnamon, coriander, cumin, cloves, and nutmeg. Other variations of the spice can include cardamom, paprika, ginger, and ground fenugreek seeds. 7 spice is used in numerous dishes such as beef kafta, stuffed grape leaves, rices, stews, and much more.
Ingredients
- 1 tbsp allspice
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
Instructions
- Mix all of the spices together.
Kuku Paka (Coconut Milk Chicken)
Kuku Paka (Coconut Milk Chicken)
Kuku paka is a popular Kenyan dish highlighting it’s Indian influence. Kuku in Swahili means chicken, while Paka in Bengali means delicious. Yes, this is delicious chicken. Chicken pieces are marinated in a heavily spiced coconut milk marinade. Traditionally the chicken is grilled over charcoal to add smokiness to the flavor, but you can roast the pieces in the oven if you don’t have a grill. Once the chicken is cooked through, it simmers for a few minutes in a reduction of the marinade. The chicken is best served with rice and sweet potatoes.
Equipment
- food processor
Ingredients
- 3 lbs chicken pieces skinned
- 2 tbsp ground coriander
- 1 1/2 tbsp ground cumin
- 1 tbsp black pepper
- 2 tsp salt
- 1 tsp thyme
- 1 medium onion chopped
- 2 Roma tomatoes chopped
- 2 garlic cloves minced
- 2” ginger minced
- 3 bird’s eye chilies minced
- 3 cups coconut milk
- 2 limes juiced
- 3 tbsp coconut oil
Instructions
- Purée the onions, garlic, tomatoes, chilies, and ginger in a food processor. Mix together with the spices, coconut milk, and lime juice.
- Marinate the chicken with half of the marinade for 8 hours.
- Preheat the oven to 400 degrees. Place the chicken on a rack on a baking sheet lined in foil.
- Bake the chicken for 45 minutes.
- While the chicken is roasting, heat up coconut oil in a large sauté pan over medium heat. Add in the remaining marinade. Simmer for 20 minutes until thickened.
- Place the roasted chicken pieces in the sauce.
- Simmer for 5 minutes.
Filipino-style Carbonara
Filipino-style Carbonara
Italian pasta carbonara consists of spaghetti cooked with pancetta, eggs, garlic, and a lot of parmesan cheese. Filipinos have adapted the recipe to fit their palate, using more bacon than anyone should eat(I actually cut the amount by half), mushrooms, onions, garlic, in a heavy cream sauce with parmesan cheese. This is the type of comfort food that will make you want to take a nap for the next week.
Ingredients
- 1 lb spaghetti prepared according to package directions
- 1 lb slab bacon diced
- 1 lb button mushrooms sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp butter
- 1 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 1/4 cup parmesan cheese
- 1 tsp nutmeg
- salt and pepper to taste
Garnish
- parsley chopped
- parmesan cheese
Instructions
- Sauté bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan, keeping the bacon grease.
- Sauté the onions, mushrooms, and garlic for 6 minutes. Remove from the pan.
- In the same pan, melt the butter.
- Whisk in the flour for 2 minutes to cook away the raw taste.
- Pour in the chicken stock; whisking away any lumps.
- Whisk in the heavy cream. Simmer for 5 minutes until it starts to thicken.
- Stir in parmesan cheese, nutmeg, salt and pepper.
- Stir back in the bacon, onions, mushrooms, and garlic.
- Toss in the cooked spaghetti. Cook for 4 minutes, letting the pasta absorb some of the cream sauce. Garnish with chopped parsley and more parmesan cheese.
