Sunday, January 24, 2010

Kafta and Potatoes

Marrying into a Lebanese family was a bit daunting at first. I felt the pressure in recreating Mom's old recipes. Well, I just haven't mustered up the courage to take it on yet, so my husband joyfully accepts the task of making the Lebanese fare in our home. Take it away, honey!

1 pound ground beef
1 bunch curly (not Italian) parsley
1 yellow onion
salt and pepper

Allow beef to defrost completely. Tear the parsley leaves off and let them sit in a bowl of water overnight, or at least for a few hours. Dry the parsley and put it into a food processor. Peel and roughly chop the onion; put it in the food processor with the parsley. Pulse until finely minced. Put the onion/parsley and the beef in a large bowl. Season with salt and pepper (a few shakes of each). Take your rings off and wash your hands! Gently combine the beef and parsley/onion until just mixed--don't overmix. Shape into little logs (about 9), or patties (about 6), or 4 long logs and put on a metal skewer. Grill until well done.

Garlic and Olive Oil Potatoes
6 medium Russet potatoes, washed and chopped
1/2 c olive oil (basically, enough to drizzle over the potatoes twice)
1/2 stick butter, cubed
garlic salt

Get that grill fired up on low! Line a 9x13 METAL baking pan with foil; make sure the foil covers the sides, too. Drop the potatoes in the pan. Drizzle the olive oil over the potatoes. Sprinkle with garlic salt and pepper. Using clean hands, toss the potatoes to cover well with the olive oil. Dot the cubes of butter throughout the pan. Cover the pan with more foil. Set on the grill and allow to cook for an hour. Thirty minutes into cooking is when you should put the kafta (above) on the grill.

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