Sweet Pea and Kafta Stew

OK so this is the first – and so far most delicious – of the recipes I’ll be featuring from my new recipe book crush, ‘Olives, Lemons and Za’atar’.  After sampling a few of Rawia’s recipes I can admit that I have discovered a new passion for middle Eastern food.  Not only that, but I’m super jealous of her life growing up eating the jams made from the fruit from the trees in her garden, the cheese made from the milk of her goat, the olive oil from her family’s farm.  I mean isn’t this just the way we should be eating – no pesticides, no processing, no freeze drying, no air miles.  If only we had just a little bit more sunshine here in Manchester….!!

The flavours and food combinations of her dishes are so simple but oh so delectable.  Not all the recipes fall into the ‘clean eating’ category and so I’ve swapped a few of the ingredients or suggested sides for healthier alternatives, but the overall dishes remain relatively untouched and just as tasty.

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Sweet Pea and Kafta Stew
From 'Olives, Lemons and Za'atar' by Rawia Bishara
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Prep Time 15 mins
Cook Time 30 mins
Servings
Ingredients
Prep Time 15 mins
Cook Time 30 mins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the kafta, mix together the mince, onion, tomatoes, parsley, salt, pepper, allspice, nutmeg and cumin and shape the mixture into 4cm x 2.5cm fingers.
  2. Lightly sear the kafta in batches in the oil in a large casserole dish over a medium heat, turning once, then transfer to a paper lined platter to drain.
  3. In the same dish, saute the shallots and garlic for a few minutes, then stir in the coriander, allspice, salt, pepper and nutmeg until fragrant.
  4. Reduce the heat, add the peas and carrots and cook for about 5 minutes, until just softened.
  5. Add the fresh and chopped tinned tomatoes and stock, bring to the boil, then reduce and simmer for about 15-20 minutes.
  6. Add the reserved kafta and simmer for 5 minutes more before serving.
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