Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, kiftah batortah (lamb kebab with potatoes). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Kiftah Batortah (Lamb kebab with potatoes) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Kiftah Batortah (Lamb kebab with potatoes) is something which I’ve loved my entire life. They are fine and they look fantastic.
Kiftah Batortah (Lamb kebab with potatoes). Hangry husband salivates for this lol. 😍 One of the worlds most known Lebanese meal is "Kofta" and it has been pronounced so very wrong for to long! Easiest way to say it and correct way is kif-tah.
To get started 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 can achieve it.
The ingredients needed to make Kiftah Batortah (Lamb kebab with potatoes):
- Make ready Lamb kiftah (mother in-law mixes mine hehe but store bought is fine)
- Get Large potatoes
- Take Large Tablespoons of tomato paste
- Take Lebanese mixed spices
- Take Salt
- Make ready Rice ratio
- Take 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
We parboiled the potatoes so they'd be done at the same time as the lamb cubes. I was watching the latest Food Safari series called Fire the other night which showcases food from around the world cooked over charcoals The original lamb kofta kebab recipe calls for pistachio nuts too, which I included because I happened to have them in my pantry. Kebabs fit for a sultan served with onions swimming in pomegranate syrup and roast potatoes with aïoli and pine nuts - a Middle Eastern odyssey. Yotam Ottolenghi's lamb and beef kebabs with sweet-and-sour onion petals.
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 ☺️
Peel the potatoes, wash and cut them into two, and set aside. Slice the onions and tomatoes set aside, can add garlic as well if you like. If you don't like it you can take it off. These lovely homemade minced Lamb Kebabs (kofte / kofta) will definitely become the talk of your next barbecue! If your fluffy and soft pita breads need a juicy and extra tasty companion, you have just found it!
So that’s going to wrap it up with this special food kiftah batortah (lamb kebab with potatoes) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
