Lebanese Main Course Dishes

Kafta Meat Loaf basic kafta mixture 2 lb.   finely ground beef, lamb or hamburger meat 1 cup   finely chopped parsley 1 cup   finely chopped or ground onions 3 t.   salt 1 t.   mixed spices* 1/2 t.   black pepper 1/2 t.   dried mint Mix all the ingredients together in a large bowl and knead well. Place the mixture through the fine blade of a grinder twice or alternatively knead well for a soft mixture. Spread the kafta mixture evenly over a large baking tray, approx.(12in X 10in) and (1 in) thick. Bake in a moderate oven until lightly browned, approximately 20 minutes. Mix 3 T. of tomato paste with 1 cup of water, pour over the meat in the tray and continue baking until half the juice is absorbed into the meat, approx.10 minutes. Remove the tray from the oven, place on a hotplate and keep at moderate heat until most of the juice is absorbed into the meat, approx.10 minutes. Cut into squares and serve hot with mashed potatoes and cooked vegetables. *Mixed spices A combination of cinnamon, nutmeg, cloves and ginger in equal parts. This is the basic Meat and Rice Stuffing that is always used for vegetables Meat And Rice Stuffing 1 1/4 cups   rice 1 lb.   coarsely ground or finely chopped   meat. (preferably lamb shoulder) 1 teaspoon   black pepper. 1 teaspoon   cinnamon or mixed spices (see above) 2 teaspoons  salt. Mix salt, cinnamon and black pepper or spices into the rice. Add the meat and water. Mix well. CABBAGE ROLLS (Mihshi Malfouf) 1medium cabbage 1Tablespoon butter or vegetable oil 5 cloves of garlic 4 cups Meat and rice stuffing 11/2 cup lemon juice 1 teaspoon dried mint Water as required (see above) Remove the core from the cabbage, separate and wash leaves. Dip them into boiling water a few at a time until they become wilted and pliable. Trim the large central veins flat (removng them if they are too hard to rol). Cut very large leaves in half but leave small ones whole. Put the hard large central veins that were previously removed in the bottom of the saucepan in which the cabbage rolls are to be cooked and add 3 cloves of garlic. Cover with one layer of cabbage leaves. Take one of the remaining cabbage leaves at a time, lay it down with the inside up and place a tablespoonful of stuffing in the centre. Fold the bottom of the leaf over the stufffing, then roll tightly, forming a roll about 4-6 in.lon and 11/2 in. wide. Pack the rolls, open ends down, in tight rows and layers in the saucepan, on top of the cabbage leaves covering layer. Crush the remainder of the garlic, mix with the remainder of lemon juice and pour over the last layer of rolls. Sprinkle with mint. Cook as directed above. Serves: 6       Cooking time:11/2 hrs HOW TO COOK STUFFED VEGETABLES When the stuffed vegetables have been packed tightly in the saucepan as directed in the individual recipes, take a heatproof plate and turn it upside-down over the top of the vegetables, pressing down firmly. Add enough water to cover the plate while it is under pressure. Leave the plate in place and cover the saucepan securely. Bring quickly to the boil, turn down heat and simmer very slowly until the begetables and stuffings are tender and the liquid has reduced and thickened. For maximum flavour leave the vegetables to cool in the saucepan with the juices. Reheat before serving. To serve, drain the juice from the saucepan. Turn the stuffed vegetables onto a large platter and pour the juice over the top. RICE PILAF (Ruz Bissh'irreeyeh) 1     Cup broken up vermicelli or fine egg noodles 2 1/2     Tablespoons margerine 2     cups rice (preferably long grained), washed and drained 1 1/2     teaspoons salt 4     cups boiling water ground cinnamon Saute the vermicelli or noodles in the margerine until a light brown colour, stirring constantly to avoid burning. Mix the rice and salt well into the vermicelli then add the boiling water. Give one final stir, alow a few seconds to bubble, then cover the rice tightly. Turn heat down to very low and simmer until cooked _ approx 20 minutes. When ready to serve, stir the rice gently with a fork, turn onto serving dish and sprinkle ground cinnamon lightly over the top.. Serves: 6 - 8      Cooking time: 30 minutes. Variations * Lightly fried pine nuts may also be sprinkled over the rice. * When served with chicken, half chicken broth may be substitued for half the amount of water. Alternatively, add 2 chicken stock cubes to the water. Meat and Yoghurt Stew 2   lbs       stewing meat (preferably lamb) cut into large pieces. 8   small whole white onions, peeled or 2 medium quartered. 2   teaspoons salt 1/2   teaspoon pepper 1   Cinnamon stick 21/2   cups cooked yoghurt 2   cloves garlic 1   tablespoon butter or substitute 1   teaspoon ground coriander Place the meat and onions in a saucepan, add salt, pepper and cinnamon stick.    Cover with water, bring to the boil, cover and simmer until the meat is very tender and most of the water has been evaporated, If too much water is left after the meat is cooked, drain some of it off.  Remove cinnamon stick. Bring the yoghurt to the boil and , stirring well add it to the cooked meat and onions while they are still simmering.    Continue to simmer this mixture uncovered for 15 minutes. Crush the garlic with a little salt. Fry it in butter with the coriander until the garlic smells sweeet. Stir this mixture into the cooked stew. Adjust seasoning to taste. Serves : 8    Cooking time : 1&1/2 hr. Desert Page