Recipe for Jordanian Beef Kefta – a baked beef dish that is perfect for an easy dinner
900g Ground Beef (75%lean/25%fat)
1 Yellow Onion, split in half
2 tsp. Minced garlic cloves
1 tbsp. Flat Leaf Fresh Parsley (Italian Parsley), chopped/(curly parsley could be used instead, too)
Kosher Salt and Ground black pepper to taste, (about two TO two and a half teaspoons salt and 2 tsp. Black pepper)
2 tsp. Allspice
1 tbsp. Oil + for brushing the baking pan
1/2 cup Unseasoned Tomato Sauce /Or thinly sliced Tomato
Preheat oven to 375F/190C.
Halve the Onion and cut about 1/4 of that half into thin slices, then shred the rest of the onion with a hand vegetable shredder OR chop finely.
Mince garlic and chop parsley, then add these plus the minced onion to the meat.
Add seasoning to the meat, salt, ground black pepper and allspice.
Drizzle Oil (any on hand) on top of the meat mixture and mix with your hands (use gloves if you wish).
Now you can make meatballs, or simply brush a bit of oil on the bottom of the baking pan, then press down the meat mixture, from one corner to the other until it is equally spread.
With two fingers, (index and middle) make little lines, from one end to the other. This will speed the cooking process and in a way looks like boneless riblets.
Spoon over tomato sauce, and spread equally on top of the meat mixture, then place those thin onion slices on top, sprinkle with a little more parsley and put it in the oven to bake. OR USE fresh tomato slices, which you just place on top of the meat, it’s recommended to peel the tomatoes if you wish to use it instead of the sauce. Sprinkle with just a dash more salt, pepper and allspice, just to season the onion and tomato sauce/tomatoes.
Bake for about 20-25 minutes in the preheated oven. It will shrink from all the sides of the pan.
Serve with rice, or potatoes and a salad, yoghurt or even sour cream.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.