Ingredients
Method
Step 1. For the Kafta
- kafta recipe here
Step 2. For the bread and make yogurt
- Cut the Arabic bread into strips, then into small squares (approximately 2x2 cm). Fry the bread pieces in hot oil until golden and crispy. Set them aside on a paper towel to drain the excess oil.
- In a mixing bowl, combine the yogurt, crushed garlic, tahini, and a pinch of salt. Stir well until smooth and set aside.
Step 3. For the Kafta and Cherry Tomatoes
- Shape the kafta into small bite-sized balls. In a pan, heat 2-3 tablespoons of oil over medium heat. Fry the kafta balls until almost cooked through, about 5-7 minutes.
- Once the kafta is nearly done, add the halved cherry tomatoes to the pan and toss them gently with the kafta until the tomatoes soften. Remove from heat.
Step 4. To Assemble
- In your serving dish, start by layering the crispy bread pieces. Add the cooked kafta and cherry tomatoes on top of the bread. Drizzle the yogurt-tahini sauce evenly over the kafta and bread. For the Ghee and Pine Nuts:
- In a small pan, melt the ghee. Add the pine nuts and cook, stirring frequently, until they are golden.
- Drizzle the hot ghee and pine nuts over the yogurt layer. Sprinkle freshly chopped parsley over the dish for garnish.
