Middle Eastern Baked Kufta

From: Chef #594566

On Nov 2, 2007

great

From: Vicki in AZ

On Jul 10, 2006

This didn't turn out all that great for me. It was definitely overcooked at 45 minutes. I used 1 pound of ground lamb and 1 pound of ground sirloin. Amount of spice wasn't specified. I used 1 teaspoon allspice, 1/2 teaspoon garlic powder and a couple of good shakes of salt and pepper. I'm going to play with this because I think it could be excellent with some refinement on the spices and much less cooking time.

From: Chef #339499

On Sep 4, 2006

I made this recipe and followed it right until the end then I added a little dash over with pomegrante syrup , and Worchester sauce, baked for 45 min and took it out to add thinned tomate paste with garlic power over the top of the tomatoes. Had 5 guests over for dinner and they all loved it.

From: ohbother

On Mar 8, 2008

We made this dish with ground turkey, and our Saudi Arabian exchange student told us that it was very authentic, and just right. My family and I found it OK, but not extremely flavorful. a little on the bland side. I think next time we make it, if we do, I will add more spices. Because no amounts were listed, I threw in about one and a half to two teaspoons each of allspice, black pepper and garlic powder, and it just wasn't enough. I think next time I will use more fresh garlic and some of the other middle eastern flavors, like coriander, cumin, cinnamon, and cardamom in addition to allspice and black pepper. We served it with cous cous cooked with dried fruits (raisins, currants, dates, and apricots) and our family's favorite mixture of yogurt with cilantro, parsley, cucumber, mint and pepper.