I was introduced to Kafta with Yogurt as a Lebanese main just a couple of years ago. Our mama has so many dishes up her sleeve that she’s constantly surprising me with how many dishes she can recall off the top of her head (Unlike me).
Kafta with yogurt is essentially kafta balls, sauted with onions, dropped into a pot of cooked yogurt and served with side of vermicelli rice.
The Lebanese Kafta is basically a meatball using either beef, or lamb, mixed with herbs, spices and onions. We make it with ground beef, onions, parsley and a seven spice. Most often we purchase it already prepared. So if you’re looking to buy kafta just hit up your local Lebanese butcher shop.
We love to use homemade yogurt for all our yogurt recipes because of the tangy flavor that is added to the dish, but plain, store bought yogurt will work for this recipe.
Since we’re always on the search of nutritious kid approved meals we were very excited to develop this recipe for you. it’s simple yet impressive and very satisfying.
Kafta with Yogurt {كفته بلبن}
Ingredients
- 4 cups plain yogurt
- 500 kg Kafta
- 3/4 cup of water
- 1 tbsp corn starch
- 1 egg
- 1 tbsp tahini
- 1 medium onion chopped
- 2 tsp salt plus more for onions
- Vegetable oil for frying
Instructions
- Prepare the kafta by rolling into 1 inch balls.
- In a pan placed on medium high heat add onions, salt and sautee; once onions start to color add kafta balls and cook through.
- In medium sized pot add yogurt and egg, whisk until incorporated; dissolve corn starch in water and mix into yogurt along with salt.
- Place pot on medium high heat and stir continuously until yogurt comes to a boil; lower temp to medium low heat , mix in tahini and continue to cook for another 15 minutes, stirring periodically.
- Scoop kafta into yogurt, stir in; continue to cook for another 5 minutes.
- ladle into bowls for individual serving.
- Serve with a side of vermicelli rice.