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Kafta with Argan Oil (Syrian Meatballs with Argan Oil)

Kafta with Argan Oil (Syrian Meatballs with Argan Oil) is a traditional Syrian recipe for a classic dish of spiced lamb meatballs served in a tomato sauce flavoured with Argan oil. The full recipe is presented here and I hope you enjoy this classic Syrian version of: Syrian Meatballs with Argan Oil (Kafta with Argan Oil).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesLamb RecipesVegetable RecipesSyria Recipes

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Ingredients:

For the Sauce:
1 tbsp Argan oil (or substitute extra-virgin olive oil)
1 medium onion, finely chopped
4 large garlic cloves, finely chopped
1 tbsp plain flour
1 carrot, scraped and finely diced
250g tomatoes, blanched, peeled, de-seeded and chopped
2 tbsp tomato purée
1 tsp hot chilli flakes
1l water
1 tsp sea salt
1/8 tsp freshly-ground white pepper

For the Kaftas:
500g minced lamb
1 tbsp plain flour
1 egg yolk, to bind
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp freshly-ground white pepper
1/8 tsp freshly-grated nutmeg
1/8 tsp ground allspice
4 tbsp flat-leaf parsley, finely chopped

Method:

Begin by preparing the sauce. Heat the oil in a large pan. Add the onion and fry for about 5 minutes, or until golden brown. Reduce the heat then scatter over the flour and stir to form a smooth roux before adding the carrot, tomatoes, tomato purée, chilli flakes. Stir well to blend then work in the water, working it in until smooth. Bring to a simmer, cover the pan and cook for 30 minutes. At this point, take off the heat, pass through a fine-meshed sieve, pressing down with the back of a spoon to pure. Turn into a large high-sided frying pan or skillet, bring to a gentle simmer and set aside as you finish the meatballs.

For the keftas (meatballs): combine the minced lamb, spices, salt, flour and parsley in a bowl. Mix well then add the egg yolk and knead the mixture well. Form into egg-sized meatballs and either barbecue over charcoal or cook under a grill, until nicely browned on the outside (about 10 minutes).

When done, transfer the meatballs to the sauce. Bring the mixture to a boil, reduce to a simmer, cover with a lid and simmer briskly for 10 minutes. Remove the lid and cook for 10 minutes more, to thicken the sauce.

Serve accompanied by rice, couscous or bulgur wheat.