I can not envision the time, vitality and devotion it took to make this mind blowing cookbook. It is point by point and alluring. Each photo is delightfully appeared. I read and re-read through the cookbook commonly, wracking my mind with what formula I would decide to speak to Hadia's cookbook in a reasonable and illustrative manner.
I normally lean towards treats, however I was pondering what to serve my family for supper. So I made my choice~ Grilled Kafta Kebabs! I love simple plans, and Hadia conveys too much of simple and mouth-watering plans from soups, starters, plates of mixed greens, eggs, fundamental courses and baked goods, sweets in Lebanese plans, French plans, Mediterranean plans, Italian plans, and American plans.
Hadia 's cookbook is so expanded and plainly arrives at such a huge crowd, that it would be outlandish for anybody to peruse the cookbook and not see an alluring formula. This cookbook shows bit by bit plans that are anything but difficult to follow, bringing about an ideal feast and sweet.
- 2 pounds. 4 oz. ground beef
- 1 cup parsley leaves, finely chopped
- 2 onions, finely chopped
- 1 tablespoon salt
- ½ teaspoon allspice
- ½ teaspoon freshly ground black pepper
- A dash of cayenne powder or chili flakes
Instructions
- Soak wooden skewers in ice water. Set grill on high heat.
- In a large bowl, mix the meat, onions, parsley, allspice, black pepper, salt, and cayenne powder. (Squeeze the parsley and onions with the palm of your hands before adding it to the meat, squeezing out fluids). Mix with spoon or hands until completely blended.
- Divide the meat into 15 golf ball portions. Insert a skewer into each portion and shape it with your palms to make a log shape.
- Repeat with the others.
- Grill the skewers to your taste preference. Serve with salad and hummus and pita bread.
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