Protein Swap | Goodfood Travels: Lebanon's Sausage Meat Kafta Meshwi
with Sumac Onions & Lemony Tomatoes
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Lebanon, where aromatic minced meat is threaded onto skewers for cooking, and accompanied by all sorts of bright fixings, hummus and warm pita.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 14g Parsley
- 1 Tomato
- 15ml Minced garlic
- 50g Sliced red onions
- 2.5g Sumac
- 114g Hummus
- 2 Pita
- 4 Bamboo skewers
- 30ml Lemon juice
Contains: Sesame • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
8 g
Sodium
860 mg
Total Carb
36 g
Sugars
7 g
Protein
27 g
Fibre
4 g
Preparation
Prepare the kafta
- Preheat the oven to 450°F.
- Place the skewers in a shallow bowl; cover with water.
- Pick the parsley leaves off the stems; roughly chop ½ the leaves.
- In a medium bowl, combine the beef, garlic, chopped parsley and S&P. Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the beef mixture, leaving 1-inch free on the bottom.
- Place the onions in a bowl of ice water and let sit for at least 5 min.
Cook the kafta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the skewers* and cook, 2 to 4 min. per side, until browned and cooked through.
Dress the onions & tomato
- Meanwhile, place the onions in a strainer and rinse under cold water.
- Small-dice the tomato.
- In a small bowl, combine the onions, sumac, ½ the lemon juice and S&P.
- In a second medium bowl, combine the tomato, remaining lemon juice and parsley, and S&P.
Warm the pita
- Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve crosswise.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the kafta, onions and tomato.
- Serve the pita on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
