Kefta Bil Sania Lebanese Meatloaf with Sesame Sauce

Kefta Bil Sania Lebanese Meatloaf with Sesame Sauce

"A very pretty and flavourful meatloaf topped with sesame sauce and packed full of the flavours of the |Middle East"

your may also like: Baked Kibbeh (Middle Eastern Meat Loaf)

Recipe By     :Ellen M. Ennis Davis
Serving Size  :   9
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Cuisine          :   "Protein Entrees"
Categories     :   Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, Ground Beef, Ground Meat, Heart Healthy, International, Lebanese Low Carb, Low fat,   Meatloaf , Middle Eastern, Nut Free

  1        lb  extra lean ground beef
  1/2     lb  ground lamb -- (optional if not available use 1.5 lbs of ground beef total)
  2        large  onion -- finely minced
  2        tablespoon honey
  1/2     bunch  fresh parsley -- finely chopped
  2        teaspoon  salt -- (or to taste)

  1/2     teaspoon  black pepper
  1/4     teaspoon  ground cumin
  1/4     teaspoon  ground coriander
  1/2     teaspoon  cinnamon
  1        teaspoons  ground allspice
 OR
  2        teaspoons  Bahārāt



Sesame Sauce
  1        cup unsalted toasted sesame seeds
  3        cloves garlic, minced fine
  2        teaspoons salt
  2        tablespoons honey
  2        lemons, juiced
  1        cup water

Garnish
  1/4    cup toasted sesame seeds

Finely chop or mince the onions in a food processor and strain the liquid/juice that comes out of them. This is important to get rid of, otherwise the meat paste will be loose and won’t hold together easily.

Finely chop the parsley leaves (discarding the stems)

Preheat the oven to 400 F. 

In a large bowl, combine meat, parsley, onion and spices.  Mix until thoroughly combined. 

Press smooth into a 9x12" baking pan; score the meat in  serving size squares, then score each square into a criss-cross pattern.

Add all sauce ingredients to a food processor or blender process until smooth.  Pour over kefta and sprinkle with sesame seeds. 

Bake kefta for thirty minutes.  Remove from oven and drain the fat from the dish 

Bake an additional 20 minutes or so, until sauce is thick and bubbly.

Let sit for a few minutes before serving.  The sauce will thicken upon cooling. 


Serving Ideas : serve with flat bread and Fattoush salad

NOTES : Onions: after you grind/mince the onions in the food processor, make sure to strain them very well and get rid of all extra moisture/juice. The more juicy the onion is the less stickier the kafta is.   Parsley: Parsley has a considerable amount of moisture as well, so after chopping it let it dry a bit on a piece of towel
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Per Serving: 202 Calories; 15g Fat (66.5%
calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 288mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.