Baked Kofta Roll With Egg Filling (Kafta Bi Bayd)

Day 20 of our carbless diet - I have gone back to Abla Amad's Lebanese Kitchen for dinner ideas and I thought this meat roll with egg should work well with a simple salad. Use beef mince you you are not a fan of lamb or check out the other version with spinach, pine nuts, almonds and raisins here. This is our last weekend here and I am looking forward to cooking our first meal in our new kitchen... meanwhile the task of packing must go on. Have a great weekend and happy cooking!

P.S The original recipe serves the kofta roll with mashed potato and a topping using finely sliced onion, chopped parsley and sumac.

recipe adapted from Abla's Lebanese Kitchen
oven preheated at 200 C

serves 4 with a side salad

you'll need;

1 kg of mince lean lamb

1 tsp of ground black pepper

1 tsp of allspice

2.5 tsp of salt

5 hard boiled eggs, peeled

2 tbs of olive oil

for the tomato and cucumber salad;

1 punnet of mixed cherry tomatoes, halved

2 lebanese cucumbers, sliced

1/2 red onion, finely sliced

1/3 cup of chopped parsley

juice from half a lemon

olive oil

salt and pepper to taste

Place lamb mince in a large bowl and add in the salt and spices and mix well.

Flatten out the meat mixture and place the eggs in the middle and roll the meat over, folding in the sides to form a meat loaf.

Place meat roll in a greased baking dish, roll the meat loaf a little so it is coated with oil. Bake without turning for 35 to 45 minutes. 

While the kofta roll is baking; prepare the salad, chill until needed. Dress with lemon juice, olive oil and season well just before serving.

Rest kofta roll for 10 to 15 minutes before slicing.

Serve kofta slices with the refreshing tomato and cucumber salad.