Best 3 Lebanese Meat Loaf Recipes
Lebanese meatloaf, known as kafta bil sanieh, is a delectable and savory dish that tantalizes the taste buds with its unique blend of spices and herbs. This popular Lebanese dish is a must-try for meat lovers seeking an explosion of flavor. Kafta bil sanieh is traditionally made with a mixture of ground beef and lamb, seasoned with a symphony of spices, including cumin, coriander, cinnamon, and nutmeg. The meat mixture is then carefully shaped into a loaf and baked to perfection, resulting in a tender and juicy centerpiece that is sure to impress.
Here are our top 3 tried and tested recipes!
LEBANESE MEATLOAF
"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh-the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern
Provided by nannie jo
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place bulgur in a fine strainer and rinse thoroughly with cool water.
- In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
- Add bulgur and 1/4 cup parsley; whirl just to mix.
- Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
- Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
- To serve, cut diamonds apart and accompany with yogurt.
- Yield: Makes 4 servings.
Nutrition Facts : Calories 263.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 71.5, Sodium 712.1, Carbohydrate 21.5, Fiber 3.9, Sugar 8.2, Protein 30.3
FATAYER (LEBANESE MEAT PIES)
This is an old recipe my family brought with them from Lebanon at the turn of the last century.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
- Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake fatayer in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g
MIDDLE EASTERN MEAT LOAF
Provided by Marialisa Calta
Categories dinner, times classics, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 425 degrees.
- In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
- Add all other ingredients except melted butter. Mix well.
- Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
- In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
- Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
- Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
- Use High-Quality Ground Beef: The quality of the ground beef you use will greatly impact the flavor of your meatloaf. Choose a lean ground beef (80/20 or 90/10) for a moist and flavorful meatloaf.
- Don't Overmix the Meatloaf: Overmixing the meatloaf can make it tough. Mix the ingredients just until they are combined. Then, gently form the meatloaf into a loaf shape.
- Use a Meatloaf Pan: A meatloaf pan will help the meatloaf stay moist and prevent it from falling apart. If you don't have a meatloaf pan, you can use a loaf pan or even a baking sheet.
- Cook the Meatloaf at a Low Temperature: Cooking the meatloaf at a low temperature will help it cook evenly and prevent it from drying out. Cook the meatloaf at 350 degrees Fahrenheit for about 1 hour and 15 minutes, or until a meat thermometer inserted into the center of the meatloaf reads 160 degrees Fahrenheit.
- Let the Meatloaf Rest: Before slicing and serving the meatloaf, let it rest for about 10 minutes. This will help the meatloaf retain its juices and make it easier to slice.
Conclusion:
Lebanese meatloaf is a delicious and flavorful dish that is perfect for any occasion. With its combination of ground beef, lamb, and spices, this meatloaf is sure to please everyone at your table. Follow these tips to make the best Lebanese meatloaf possible.
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