Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, kiftah batortah (lamb kebab with potatoes). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Kiftah Batortah (Lamb kebab with potatoes) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Kiftah Batortah (Lamb kebab with potatoes) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook kiftah batortah (lamb kebab with potatoes) using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kiftah Batortah (Lamb kebab with potatoes):
- Take 4-5 Lamb kiftah (mother in-law mixes mine hehe but store bought is fine)
- Get 2-3 Large potatoes
- Prepare 3-4 Large Tablespoons of tomato paste
- Make ready 1⁄2 Teaspoon Lebanese mixed spices
- Prepare to taste Salt
- Prepare Rice ratio
- Prepare 1 Cup washed long grain rice to 2 1⁄2 cups of boiled water on low heat. Salt to taste. Add tablespoon of butter on top of rice when cooked and stir through
Put them into a oven dish with a small amount of oil then cover with foil. Put tomato paste into a heat. You want to use meat with a bit more fat on the grill to keep it juicy. The onion is really better if you mince or run through a food processor; I used a Vidalia it was sweet and juicy!
Instructions to make Kiftah Batortah (Lamb kebab with potatoes):
- Cook rice according to steps.
- Peel and cut potatoes into thick fingers and portion out kiftah to the size of you’re palm, make sure they aren’t to thick. Best method is two finger thickness. Put them into a oven dish with a small amount of oil then cover with foil. Cook on 190-200degrees for 10mins.
- Put tomato paste into a heat proof jug and mix in hot water to the consistency of a thin runny paste. Pour onto potatoes and kiftah then return to oven with foil for a further 10mins. Serve with rice. Enjoy ☺️
You want to use meat with a bit more fat on the grill to keep it juicy. The onion is really better if you mince or run through a food processor; I used a Vidalia it was sweet and juicy! Kafta is a Lebanese version of a kebob often grilled in the summertime but, also can be made indoors in quite a few dishes. Kafta is a Lebanese kabob made with ground beef, parsley, onions and some spices. This dish can be eaten raw which is very popular in Lebanon, or cooked (grilled or sautéed).
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