1) Lahma mu'assaga - Savory minced beef (1)

Ingredients

1. 1 kg beef - the best cuts for minced beef to use for kufta or stuffed vegetables are those marbled with fat. If unavailable, add fat to meat while mincing. The fat prevents the kufta from becoming dry and imparts a better flavor to the vegetables.
2. 2 onions, finely chopped
3. cooking oil
4. salt and pepper

Procedure

1. Mince the beef coarsely.
2. Brown the onions to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

2) Lahma mu'assaga - Savory minced beef (2)

Ingredients

1. 1 kg beef - the best cuts for minced beef to use for kufta or stuffed vegetables are those marbled with fat. If unavailable, add fat to meat while mincing. The fat prevents the kufta from becoming dry and imparts a better flavor to the vegetables.
2. 2 onions, finely chopped
3. 1/2 teaspoon mixed spices
4. 1/2 cup tomato juice
5. cooking oil
6. salt and pepper

Procedure

1. Mince the beef coarsely.
2. Cook meat, onion, mixed spices, and seasoning over a low flame, starring often.
3. When the juice has been reabsorbed, add tomato juice and cook until the juices are completely reduced.
4. Add cooking oil and fry for 3-5 minutes.

3) Lahma Mashwiya or Kebab - Grilled meat

Ingredients

1. 1 kg lamb
2. 200 g lamb fat
3. 2 onions, grated
4. 2 tablespoons lemon juice
5. salt and pepper
6. parsley for decoration

Procedure

1. The best cut of meat for this recipe is rump steak or filet.
2. Cut the meat into cubes and marinate for about 2 hours in mixture of grated onion, lemon juice, and pepper.
3. Dice fat into very small pieces and set aside.
4. Skewer meat - alternating with fat.
5. Grill preferably on charcoal or wood.
6. Serve on a bed of parsley and sprinkle with salt.

4) Kufta Mashwiya - Grilled Minced Beef

Ingredients

1. 1 kg beef
2. 1 tablespoon onion juice
3. mixed spices
4. cooking oil
5. salt and pepper
6. parsley

Procedure

1. mince beef twice, or ground smooth with onion juice, mixed spices, and seasoning.
2. With wet hands, shape into round cakes 7 cms in diameter, 3 cms thick.
3. Place in lightly greased double grill, or lightly grease skewers and mold minced beef around skewers, sausage-like, about 10 cms long and 2 cms thick.
4. Grill preferably on charcoal or wood, basting twice with cooking oil.
5. Serve on a bed of parsley and sprinkle with seasoning.

5) Kufta Bi-Al-Fahma - Minced Meat with Charcoal Seasoning

Ingredients

1. 1 kg Meat
2. 1 grated onion
3. 1 teaspoon lemon juice
4. 2 tablespoons fat
5. salt and pepper
6. cooking oil
7. piece of charcoal

Procedure

1. Mince Meat twice, mix with onion, lemon juice, mixed spices, and seasoning.
2. Shape kufta into fingers about 7 cms long and 2 cms in diameter.
3. Grease cooking pot and arrange kofta neatly side by side.
4. Brush kufta very lightly with cooking oil and repeat with another layer of kofta, brushing with oil and repeat with another layer of kofta, brushing with oil until it is all used.
5. Cook over very law flame until the meat loses all its liquid, then , increase heat to maximum to reduce the juice.
6. Shake gently to ascertain that all beef fingers are well fried.
7. Have ready a piece of burning-red charcoal.
8. Make a well in the middle of the pot, toss in the charcoal, cover, and let beef simmer for about 4 minutes longer.
9. Remove charcoal and serve beef on bed of parsley.

6) Kufta Bi-Al-Beed - Minced Meat with Eggs

Ingredients

1. 1 kg beef
2. 1 grated onion
3. 1 tablespoon breadcrumbs
4. 2 eggs
5. salt and pepper
6. cooking oil

Procedure

1. Mince beef, onion, and breadcrumbs twice, or pound them until smooth.
2. Beat eggs and seasoning and mix with beef.
3. Shape kufta into round cakes 7 cms in diameter and 2 cms thick and fry.

7) Kufta Bi-Al-Toom Wi-Al-Basal - Minced Meat with Garlic and Onion

Ingredients

1. 1 kg beef
2. 1 grated onion
3. 20 garlic cloves
4. 2 cups tomato juice
5. 1 tablespoon corn flour (cornstarch) 6. salt and pepper
7. cooking fat
8. 1 tablespoon vineger
9. 1 tablespoon suger

Procedure

1. Mince beef, mix with onion, and garlic twice or pound until smooth.
2. Add seasoning, mix shape kufta into small bolls, and fry.
3. Dissolve vinger and suger in tomato juice and cook for about 4 minutes.
4. Drop the meatballs in the tomato juice and simmer for 30 minutes.
5. Gently shaking pot to prevent meatballs from sticking to the bottom.
6. Thicken sauce with corn flour.

8) Kufta Bi-Al-Korrat - Minced Meat with leek

Ingredients

1. 1 kg Meat
2. 2 small leeks or 1 large
3. 2 tablespoons lemon juice
4. 1 tablespoon breadcrumbs
5. salt and pepper
6. cooking oil
7. 2 eggs

Procedure

1. Boil leek in salted water until tender, then, drain
2. Mince Meat and leek twice.
3. Add beaten eggs , breadcrumbs, and seasoning.
4. Shape into small balls and fry.
5. Put 2 cups of water, 1 tablespoon of cooking oil, and lemon juice into cooking pot.
6. Bring to boil, then, gently drop in the meatballs.
7. Simmer for about 30 minutes, gently shaking the pot to keep the meatballs from sticking to the bottom.

9) Kufta Ras Al-'asfur (means "head of Sparrow", indicating the size of the meatballs) (Kufta Dawod Basha) - Minced Meat with Ground Rice

Ingredients

1. 1 kg Meat
2. 2 grated onion
3. 2 cups lemon juice
4. 1/2 cup ground rice
5. salt and pepper
6. cooking oil or butter
7. 1 tomato
8. 1 teaspoon sugar
9. 1 teaspoon vinegar

Procedure

1. Mince Meat and 1 onion.
2. Add ground rice and seasoning and knead thoroughly.
3. With wet hands, shape kufta into small round balls.
4. Fry then remove onto absorbent paper.
5. Chop the second onion very finely and fry in the same oil.
6. Dissolve vinegar and sugar in tomato juice.
7. Poor over fried onions, and cook for about 15 minutes.
8. Return meatballs to pot and cook for about 10 minutes longer, gently shaking pot to keep the meatballs from sticking to the bottom.

10) Kufta Bi-Al-Khudar - Minced Meat with vegetables

Ingredients

1. 1 kg Meat
2. 1 grated onion
3. 1 tomato
4. 2 tablespoons chopped parsley
5. salt and pepper
6. cooking oil
7. 2 cups of vegetables

Procedure

1. Mince Meat with the vegetables twice or pound until smooth.
2. Shape into fingers.
3. Grill, basting 2 times with cooking oil
4. Or, shape into round cakes and fry.