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Kefta (Beef/Lamb meatballs)

avibug
avibug Posts: 172
in EggHead Forum
Did these Sunday night.  Recipe is from the Jerusalem Cookbook, which I highly recommend.  Recipe calls for frying and then putting in oven, but this is the second or third time I've done them on the Egg and they come out great.  Mix is 50/50 ground beef and lamb, with mixed with salt, pepper, cinnamon, allspice, nutmeg, garlic, parsley and crushed roasted pine nuts.  Cooked them raised direct at around 400ish with some mesquite thrown on the fire. Served with tehina sauce and more pine nuts.   


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XL
New York Chicago
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Comments

  • Canugghead
    Canugghead Posts: 13,717
    edited May 2015
    Yum, yum. Do you deliver?  =)
    Is that AR for the XL?  I've been using my Large's AR or grid extender in the XL.
    canuckland
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  • avibug
    avibug Posts: 172
    Yes, that is the round grate on the XL adjustable rig.  
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    XL
    New York Chicago
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  • Theophan
    Theophan Posts: 2,656
    WOW -- sound great, look great!

    I was given that book for Christmas, have loved reading through it, haven't actually made anything yet.  You may have just inspired me to finally do it.

    Looks wonderful!

    Theo
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  • gdenby
    gdenby Posts: 6,239
    Kefta, kafta, kofta, whatever the name, and slight variances, all sooo good. My BIL's wife is Turkish. Her's have a heavy dose of garlic, and are oven grilled. The aroma bites the nose a bit, but that cuts the lamb fat. I'm supposing grilling them direct renders out some of the lamb fat.
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  • Little Steven
    Little Steven Posts: 28,817
    Looks awesome. I made them at '09 Eggtoberfest and a couple of times at Toronto. I do them on a skewer so they fit a pita better. See if you can get some Zataar spice.

    Steve 

    Caledon, ON

     

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  • nolaegghead
    nolaegghead Posts: 42,109
    Those look good.  I've made them before but I was the only one that liked them.  Can't account for taste.
    ______________________________________________
    I love lamp..
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