Kofta – – Middle Eastern Meatloaf

Kofta-Middle Eastern Meatloaf

  • Servings: 5
  • Difficulty: easy
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Kota is the most beloved and most famous dish in the middle east, its delicious and ohh its so easy to make.

Every home has its own recipe to prepare this dish, its widely made in a pan like my mom’s recipe below, or as a Kabob on skewers, or long shaped meatballs.

The long shaped meatballs or the Kabob skewers are always served with Hummus , fries and pita bread.


Any way its prepared it will be delicious served with middle eastern salad.

1.50 lbs. Lean ground beef

2 cups Parsley

1 large Onion

4 Med Size Tomatoes

4 Med Size Potato

1 1/2 Tbsp. Black pepper plus extra (optional)

1/2 Tbsp. Table Salt plus extra (optional)

1 Tbsp. Curry powder

2 Tbsp. Olive oil

3 cups Water

4 Tbsp. butter cut to small pieces

Preheat oven to 450

In a food processor, separately chop parsley and onion, making sure not to over chop them, need a minced consistency not watery soup.

Add chopped parsley and onion to the ground beef, add salt, pepper, curry powder and olive oil, mix well until all combined.

In 9 x 13 inch baking pan with clean hands pat down the meat mixture, making sure its evenly distributed it in the pan.

Add sliced Potatoes and top with sliced tomatoes and butter, sprinkle with additional salt and pepper if you desire, add water and cover with aluminum foil.

Bake for 35-45 minutes depending on your oven, uncover and bake for additional 10-20 minutes.

let the pan cool for 5 minutes.


Fava Beans and Lupini Beans

Fava Beans and Lupini Beans

  • Servings: 8
  • Difficulty: easy
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This dish bring so many childhood memories, it was sold by street vendors back home! We used to buy it and munch on it on the way home from school.
My husband misses eating this delectable treat and i been promising him to make some for him for a while, so today I made some and it was amazing.


Last week I made him the Lupini Beans and it was delicious as well.


It’s easy to make and delicious to eat.


1 bag of large dry fava beans or Lupini beans about 1 LB and 8 Oz

6-8 cups of cold water

1/2 tbsp. of cumin

1/2 tbsp. sea salt

2 tbsp. of chopped fresh flat leaves parsley.

2 tsps. baking powder

Place the beans in to a large pot rinse well and discard of the water.

Add 6-8 cups of cold water and let stand on the counter covered over night!

Do not mix the beans if you are making both kinds, use two different pots for each beans and follow the rest of the recipe!

Next day, place the pot covered on high heat and bring to boil, lower the heat to simmer, stir in the baking powder, cover and simmer for 35-40 minutes or until fork tinder.

Drain the beans and wash with cold water for two minutes to stop the cooking process, drain completely.

Add Salt and Cumin and mix well, do not add Cumin to the Lupini beans as it wont work with it, sprinkle with fresh chopped parsley and serve.

Pack the left over in airtight container and save in the refrigerator for about a week if they last that long!