Chef Abukass Recipes

Kafta with Rice

Preparation time:
1 Hour



Turkish cuisine is characterized by a rich history surrounding communities like the Kurdish, Persian, Indian, Arab and Armenian kitchens,Kafta and Kebabs are of the most popular kinds consumed as they are used in many dishes just like minced meat.

Ingredients Description
  • 3 cups of Abukass Rice
  • 6 cups water
  • To prepare the meatballs:
  • 1 kg minced meat
  • 6 cups water or broth meat
  • 1 egg
  • ¼ bunch of chopped parsley
  • Rusk mixture of equal quantity with the liquid milk
  • Salt and black pepper for taste
  • To prepare the sauce:
  • 1 eggplant cut into cubes and fried
  • 1 onion, chopped fine
  • 3 tomatoes, peeled and chopped soft
  • 3 garlic cloves, crushed
  • 3 tbsp tomato paste
  • Salt and black pepper for taste
  • Mixed spices as desired

- Prepare the kafta mixture then form balls and dip well in breadcrumbs and milk mixture and then placed in the refrigerator for about half an hour, then deep fry in oil.

- To prepare the sauce: fry the onion and garlic in a little oil until soft then add the tomatoes, bell pepper, tomato, eggplant and remaining ingredients and leave the sauce until it mixes well together.

- Add the meatballs balls and leave for a quarter of an hour over low heat until the flavors meld.

- In the meantime, prepare the rice as desired preferably without any additions.


For a distinctive new way scatter the rice on the sides of a circular serving tray pour over meatballs in the middle and then decorate the dish with parsley and fried pine.