Aqras Kefta

November 30th, 2019

Aqras Kefta is minced meat mixed with bulgur wheat or ka’ek crumbs, seasoned with garlic, salt and black pepper, then fried and served.

Let’s make Aqras Kefta:

Aqras Kefta is made in two ways: mixed with bulgur wheat or mixed with ka’ek crumbs.

1, 2, 3. Measure 50 grams fine white bulgur.

4. Add 1/2 cup water to bulgur.

5. Soak bulgur and set aside.

6. Ka’ek is a middle eastern kind of bread stick that is incredibly crunchy and used usually served alongside tea. Ka’ek is available without sesame and with sesame, and the one without sesame is used in mhammara and Daqqah. In Syria, it is known as Ka’ek Al-Sakhanneh and made with chickpeas starter (leaven).

7, 8. Bring Ka’ek and break into pieces.

9, 10, 11, 12. In a mortar, using the pestle, crush Ka’ek into fine crumbs.

13. Measure 50 grams ka’ek crumbs and set aside.

14. Put 750 g fat free ground lamb meat in a bowl.

15. In the photo this is ground sheep/lamb tail fat “liyeh”.

16. Add 60 grams ground sheep/lamb tail fat “liyeh” to ground meat.

17, 18, 19. Add 1 tablespoon crushed garlic to meat mixture.

20. Add 1 1/2 teaspoons salt to meat mixture.

21, 22, 23. Add 1/8 teaspoon + 1/4 teaspoon black pepper to meat mixture.

24. Mix meat, liyeh and spices together until combined.

25, 26, 27, 28. Divide meat mixture into two equal parts.

29. Bring the first bowl of meat mixture and bring the soaked bulgur.

30, 31.  Add bulgur to meat mixture.

32, 33, 34. Mix until combined.

35. Prepare a bowl of water and set aside.

36. Take a piece of meat mixture and form into a ball. Each ball equals to 30 grams.

37, 38. Dip your fingers in water.

39, 40, 41, 42. Flatten the ball into Aqras “discs”, each disc is 0.2 (7 mm) thick.

43. Put the discs in the plate.

45. Bring the second bowl of meat mixture and bring the ka’ek crumbs.

46. Add ka’ek crumbs to meat mixture.

47, 48. Mix until combined.

49, 50. Add 1 tablespoon water to it, and mix until combined.

51. Prepare a bowl of water and set aside.

52. Take a piece of meat mixture and form into a ball. Each ball equals to 30 grams.

53, 54. Dip your fingers in water.

55, 56, 57, 58. Flatten the ball into Aqras “discs”, each disc is 0.2 inch (7 mm) thick.

59, 60. Put the discs in the plate.

62, 63, 64. Fill a frying pan with a 600 ml corn oil.

65. Heat oil until it reaches 338 °F (170 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

66 to 76. In batches, fry the discs on each side until brown and cooked inside.

Aqras Kefta is usually served with French fries.

77. 78. Wash and rinse potatoes. Then peel the potatoes

80, 81, 82. Place the potato on its side and using a knife, cut a thin slice off the edge to serve as a flat base. Flip the potato cut side down and cut thin slices; make them the width you’d like your French fries.

84. Put potato slices on a colander and season with salt.

85, 86, 87. Fill a deep pot with a 1400 ml corn oil.

88. Heat oil until it reaches 338 °F (170 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

89 to 92. Deep fry potatoes until golden in color.

93, 94, 95. Drain fried potato on paper towels.

Serving

97. Aqras Kafta is served as sandwich wraps with Arabic flat bread, French fries, tomato wedges, green pepper pickle, parsley leaves, mint leaves, lemon juice.

98. Put Arabic flat bread on a plate.

99, 100, 101. Cut Aqras kefta in half and put on the bread.

102, 103, 104, 105. Put French fries, tomato wedges, sliced green pickle, parsley leaves, and mint leaves over the kefta.

106. Drizzle with lemon juice.

107, 108, 109. Wrap and serve.

110. Serve Aqras Kafta with Arabic flat bread, French fries, tomato wedges, green pepper pickle, parsley leaves, mint leaves, lemon juice.

Aqras Kefta

From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images

50 g fine white bulgur wheat

1/2 cup water, to soak bulgur

50 g ka’ek fine crumbs

750 g fat free ground lamb

60 g ground sheep/lamb tail fat “liyeh”

1 tsp crushed garlic

1 1/2 tsp salt

1/8 tsp + 1/4 tsp black pepper

600 ml corn oil, for frying

To serve

Arabic flat bread

French fries

Tomato wedges

Green pepper pickle

Parsley leaves

Mint leaves

Lemon juice

 

 

Aqras Kefta is made in two ways: mixed with bulgur wheat or mixed with Ka’ek Crumbs

Measure 50 grams fine white bulgur.

Add 1/2 cup water to bulgur.

Soak bulgur and set aside.

Ka’ek is a middle eastern kind of bread stick that is incredibly crunchy and used usually served alongside tea. Ka’ek is available without sesame and with sesame, and the one without sesame is used in mhammara and Daqqah. In Syria, it is known as Ka’ek Al-Sakhanneh and made with chickpeas starter (leaven).

Bring Ka’ek and break into pieces.

In a mortar, using the pestle, crush Ka’ek into fine crumbs.

Measure 50 grams ka’ek crumbs and set aside.

Put 750 g fat free ground lamb meat in a bowl.

Add 60 grams ground sheep/lamb tail fat “liyeh” to ground meat.

Add 1 tablespoon crushed garlic to meat mixture.

Add 1 1/2 teaspoons salt to meat mixture.

Add 1/8 teaspoon + 1/4 teaspoon black pepper to meat mixture

Mix meat, liyeh and spices together until combined.

Divide meat mixture into two equal parts.

Bring the first bowl of meat mixture and bring the soaked bulgur.

Add bulgur to meat mixture.

Mix until combined.

Prepare a bowl of water and set aside.

Take a piece of meat mixture and form into a ball. Each ball equals to 30 grams.

Dip your fingers in water.

Flatten the ball into Aqras “discs”, each disc is 0.2 inch (7 mm) thick.

Put the discs in the plate.

Bring the second bowl of meat mixture and bring the ka’ek crumbs.

Add ka’ek crumbs to meat mixture.

Mix until combined.

. Add 1 tablespoon water to it, and mix until combined.

Prepare a bowl of water and set aside.

Take a piece of meat mixture and form into a ball. Each ball equals to 30 grams.

Dip your fingers in water.

Flatten the ball into Aqras “discs”, each disc is 0.2 inch (7 mm) thick.

Put the discs in the plate.

Fill a frying pan with a 600 ml corn oil.

In batches, fry the discs on each side until brown and cooked inside.

Aqras Kefta is usually served with French fries.

Wash and rinse potatoes. Then peel the potatoes

Place the potato on its side and using a knife, cut a thin slice off the edge to serve as a flat base. Flip the potato cut side down and cut thin slices; make them the width you’d like your French fries.

Put potato slices on a colander and season with salt.

Fill a deep pot with a 1400 ml corn oil.

Heat oil until it reaches 338 °F (170 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

Deep fry potatoes until golden in color.

Drain fried potato on paper towels.

Serving

Aqras Kafta is served as sandwich wraps with Arabic flat bread, French fries, tomato wedges, green pepper pickle, parsley leaves, mint leaves, lemon juice

Put Arabic flat bread on a plate.

Cut Aqras kefta in half and put on the bread.

Put French fries, tomato wedges, sliced green pepper pickle, parsley leaves, and mint leaves over the kefta.

Drizzle with lemon juice.

Wrap and serve.

Serve Aqras Kafta with Arabic flat bread, French fries, tomato wedges, green pepper pickle, parsley leaves, mint leaves, lemon juice.

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