Kafta stew

dupl kafta stew

 Today, thousands of people from 104 countries took part in the Beirut Marathon, a fantastic and uplifting event. 

In preparing this dish, there are shortcuts; getting frozen meatballs, for one; or making them in advance; ditto for the potatoes. The rice and vermicelli pilaf is a traditional stew side dish but can be simply bread instead. The diced potatoes are fried  adding  a notable dimension of flavor to the stew (and of course, calories)

INGREDIENTS: 6 to 8 servings

  • 1 lb. prepared kafta (can substitute Italian frozen meatballs)
  • 1 lb. potatoes (yellow Yukon gold or a waxy variety preferably)
  • 2 lb. tomatoes or replace with a large can of tomatoes plus a small can of tomato paste (1/4 cup diluted in one cup of water)
  • 2 large onions, chopped 
  • 1/4 cup oil+2 cups oil to fry the potatoes
  • salt, to taste
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • chopped parsley to garnish
  • Rice pilaf with vermicelli as a side dish or bread

kafta balls:potato and kafta balls stew

fry potato cubes:potato and kafta stew

dupl kafta stew

1. Pan-fry the onions in a little oil till soft and golden; add the tomatoes, diced, tomato paste and water; add the spices and simmer gently for 30minutes. Shape the kafta into meatballs and brown them (or substitute Italian meatballs) and set them aside. Peel and dice the potatoes and fry them in a separate skillet till golden; drain them and set them aside. 

2. Add the browned meatballs and potatoes to the stew pot and let it bubble up gently for another 20 minutes; garnish with chopped parsley and serve with rice or bread. 

NOTE: To make kafta, place ground beef (or a combo of beef and lamb, which is more moist and tastier and fattier) in the bowl of a food processor; add salt, 1/2 tsp each of pepper, paprika and allspice; add one cup of chopped onion and 1/2 cup of chopped parsley; mix till pasty.

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12 Comments

  1. Posted November 10, 2013 at 1:11 pm | Permalink

    I bet frying the potatoes makes all the difference…..brilliant!

  2. Posted November 10, 2013 at 2:56 pm | Permalink

    This is my favorite stew.
    It’s the same as Daoud Bacha, right?

  3. Posted November 10, 2013 at 3:28 pm | Permalink

    This is a totally filling dish – can see this being a total crowd pleaser.

  4. Posted November 10, 2013 at 7:37 pm | Permalink

    Looks hearty and delicious. A little different flavor than my usual stew.

  5. Joumana
    Posted November 11, 2013 at 12:18 am | Permalink

    @Hisham: basically; although Daoud Basha does not contain potatoes.

  6. Posted November 11, 2013 at 12:59 am | Permalink

    J’adore ! C’est coloré, épicé … Superbe … et à faire très vite ! ;o)
    Bisous
    Hélène

  7. Posted November 11, 2013 at 2:07 am | Permalink

    Mouthwatering and comforting! A wonderful stew.

    Cheers,

    Rosa

  8. Posted November 11, 2013 at 3:58 pm | Permalink

    A delicious and comforting dish, Joumana.

    Thanks again for your support and kind comments recently :)

  9. Posted November 12, 2013 at 10:15 pm | Permalink

    Voilà des boulettes en bonne compagnie gourmande….

  10. Gabi
    Posted November 13, 2013 at 1:07 pm | Permalink

    It’s definitely a bad idea to read this post when you are hungry and at least 2 hours away from a decent bunch of calories. Anyway, I don’t think it will change that much when my stomach is more satisfied. It just looks and reads great.

  11. Joelle
    Posted November 19, 2013 at 4:03 am | Permalink

    We did this few days ago it was delicious. Thank you Joumana, I keep coming back for more!

  12. Joumana
    Posted November 20, 2013 at 8:32 am | Permalink

    @Joelle: :)

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