Cold Meat Loaf / Kafta Mahshi Bil Bayd
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 eggs
- 1 lb ground lamb or 1 lb beef
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon za'atar spice mix
- 1 onion, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground cumin
- 3 tablespoons fresh parsley, chopped FLAT LEAF
directions
- Preheat oven to 375°F.
- Place eggs in a medium saucepan and cover with cold water.
- Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. OR use your own favorite technique of making hard boiled eggs.
- Drain water from saucepan and run cold water over eggs until they are cool.
- Peel cooked eggs, leave whole, and set aside.
- In a medium bowl, combine meat, cinnamon, zaatar, onion, salt, pepper, and cumin.
- Mix thoroughly.
- Place a strip of aluminum foil, about 14 inches long, on a clean work surface.
- Place meat mixture on foil.
- Wet your hands slightly and shape mixture into a 3½ 8-inch oblong about ½-inch thick.
- Sprinkle meat with parsley.
- Arrange hard-cooked eggs end to end in the center of mixture.
- Shape mixture over eggs to form a loaf.
- Wrap aluminum foil tightly around meat.
- Place in roasting pan and bake uncovered for 40 minutes.
- Remove meat loaf from oven.
- Carefully unwrap foil using oven mitts and a fork.
- Pierce loaf with a sharp knife.
- If juices from center are no longer pink, meat loaf is done.
- If not, wrap package again and return to oven for 15 minutes.
- Leave loaf on UNWRAPPED foil to cool.
- When cool, refrigerate, uncovered, until cold.
- Slice and serve.
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Reviews
-
My mother and I had kafta before and LOVED it, and then lost the recipe! After some searching, this is the only recipe on rz that came close, ingredient-wise. <br/>The differences: we eat it warm, in smaller logs , which we cook on skewers over the grill. We also eat dip them in baba ganoush when we eat them.<br/><br/>Thank you so much for this delicious recipe!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin