Middle East—Lebanese Lamb Pie

 

Mid-East Entreelamb and potato pie

Lebanese Lamb Pie
Kofta bi Sanniyeh
(Serves 8)

A favorite Lebanese casserole: seasoned ground lamb or beef shaped into a large patty, surrounded by potatoes, and baked till golden brown.


Marinade
3 lb. ground lamb or beef
1 large onion (chunks)
2 C fresh parsley (chopped)
1/2 C fresh mint leaves (chopped, or 1 T dried)
1 C bread crumbs
1 egg (beaten).,
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. tumeric
1 tsp. salt
1/2 tsp. pepper
_____________

8 boiling potatoes (3/4" slices)
1-2 T vegetable oil
Salt to taste

Marinate: in a large bowl, combine and mix all ingredients (up to & including the pepper). Cover and chill for 2 hours to meld flavors.

Meat: turn meat mixture into a casserole (round, if you’ve got one), patting it down to 1"-thickness. Leave a margin around the edges of pan for potatoes.

Assembly: preheat oven to 450. Toss potatoes in enough oil to coat and sprinkle with salt. Add potatoes to casserole, placing around outside edges of lamb pattie, up against sides of casserole.

Bake & Serve: bake 20 minutes; turn temperature down to 350 and bake 40 more minutes, till kofta and potatoes are golden brown. Serve immediately.

| See more Mid-Eastern recipes |

Tips & Glossary

Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes.

Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list.

Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor.

Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom.

Coriander: aka cilantro, Chinese, or Mexican parsley Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines.

Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor.

Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used.

Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out.

Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores.

Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal.

Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.

 

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