Lebanese Flat bread stuffed with minced lamb and grilled – Arayess Kafta2022-01-08
- Yield: 250g of minced lamb
- Servings: 2
The original recipe contains ground lamb but beef or other meats can be also used. I would advise to use some fatty cuts for the mince as it will help keeping the bread from completely drying when grilling and will impart more umami.
It’s easy to prepare and quick to cook. Ideal for lunch or dinner.
Serve the grilled « sandwiches » with a yogurt dip and/or a nice tangy salad.
- 250g of minced lamb
- 1 onion, 3 cloves of garlic, 1 handful of fresh parsley
- 1 heaped tbsp of red pepper paste, and salt to taste
- Spices: allspice, cinnamon, nutmeg, turmeric, black pepper, cayenne pepper (the latter is optional)
- 1 large Lebanese bread to obtain 4 portions
- Olive oil to brush on the stuffed bread
In a food processor, pulse the onion, garlic and parsley until finely minced. Remove and mix with the minced lamb then add the red pepper paste, the spices and salt. Mix thoroughly to combine.
Open the Lebanese bread in two. Place one part on a board and spread the kafta mixture evenly all over it (Like you would do for a pizza). Then place the other part over, closing the stuffing. You now have a reconstituted stuffed bread. Brush it with olive oil then place it on a tray covered with an oiled baking paper
Cut the stuffed bread into equal four portions and bake in the oven for about 20 or 25 minutes.