Kafta Rissole with Witlof Leaves in a Lemon Sumac Dressing

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4 people
Meal course
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Posted on
400 gram
Lean Mince Meat
2 table spoon
2 table spoon
2 table spoon
Brown Onion
1 table spoon
Lebanese mixed spices
1 bunch
Witlof leaves
1 Juiced
1 teaspoon
Sumac spice power
50 ml
Olive oil
1 pinch
Kafta Rissole with Witlof Leaves in a Lemon Sumac Dressing

Serves 4 as an entrée

Tantalise your taste-buds with exotic Middle-Eastern spices and experience the traditional flavours of Lebanon.

  1. Add the minced meat to a bowl with the parsley, mint, onion, mixed spices and salt to taste
  2. Mix by hand until all of the ingredients are combined well
  3. Roll and flatten into individual oval shaped discs in the palm of your hand
  4. Heat a pan or BBQ plate to high, add olive oil to coat the cooking surface, then fry rissoles on both sides. Remove when cooked and put each aside on a napkin to drain
  5. In a bowl whisk lemon juice, sumac powder and salt while slowly adding oil
  6. Cut witlof leaves to 1cm squares and add to the dressing
  7. Place witlof leaves on the plate placing kafta on top and finish of with a drizzle of olive.

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