How to Make Low-Fat Kafta Stew: Daoud Basha with Vermicelli Rice

  • on July 14, 2018
  • 426 Views

Kafta Stew: Daoud Basha

A Low-Fat Recipe of 8 gr only per portion

 

Our Kafta Stew is said to have entered our cuisine during the Ottoman Ruling that lasted hundreds of years. It is still though unclear. The Kafta being a composed meat of our homeland, it is a main component of various of our dishes. You might have known it as a grill in restaurants.

That same meat is cooked in different recipes, from Baked Kafta and Potatoes to the Shish Barak (Kafta Dumplings in Yogurt Sauce) passing by the wraps and the grills, and even toasted on pita bread.

 


THE RECIPE

The Kafta is made of Lean Ground Beef mixed with chopped onions and chopped parsley, and seasoned. It may be done at home or purchased at Lebanese supermarkets in Lebanon as in Canada. The Kafta is rolled in very small balls, roasted or sauteed for few minutes then stirred with fried onions, tomato dices, and garlic. We season with Salt, Pepper, Dry Mint and Dry Oregano.

 

Lebanese Rice vermicelliThe Kafta Stew is a delicious dish that we eat topping Vermicelli Rice. The preparation takes 15 minutes, and the overall cooking some 45 minutes; a time we take to prepare the rice, and a siding salad.

Another version of our Kafta Stew incorporates potato dices in the cooking, following this same recipe. You could so at your convenience. It will turn more fulfilling and enjoyable.

Enjoy it!

Low-Fat Kafta Stew Daoud Basha

Low-Fat: 8 gr Fat Per Portion

Course Main Dish
Cuisine Lebanese
Keyword Black Pepper, Caramelized Onions, Dry Mint, Garlic, Kafta, Low-Fat, Oregano, Tomato dices, Tomato Sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 portions

Ingredients

  • 500 gr Kafta lean
  • 1 Onion (medium) Chopped finely
  • 400 gr Tomato dices in can
  • 2 cloves Garlic pounded
  • 1 tbsp Vegetable Oil to cook the kafta
  • 1 cup Water
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Mint
  • 1/4 tsp Oregano

Instructions

  1. Divide the Kafta meat into 20 small balls of about 3 cm.

    In a large casserole, saute the kafta balls, over medium heat, turning them from time to time, until their color turn dark. Remove them and set aside.

    In the same casserole, warm the oil, and cook in the chopped onions to translucence. Stir in the garlic for a minute, and then add the tomatoes and the kafta balls, and mix gently for 5 minutes.

  2. Add the remaining ingredients and mix gently. Leave it to cook until boiling point. Lower the heat, cover, and allow it to simmer for 20 minutes.

SERVING

  1. Serve hot over Vermicelli Rice.

To Your Good Health, Cheers!
Article Categories:
Main Dishes · Meat Recipes

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