Kashkuleh – The Palestinian way of Meatballs with Vegetables

I was searching the net for this recipe and it only pointed me to my blog. Kashkuleh is something I grew up eating. Basically its meatballs and vegetables. I’m not sure if other Levant countries make this recipe, but I know for sure it’s a Palestinian recipe.

Kashkuleh is a very simple dish to make and the types of vegetables used can be changed according to preference. Just make sure you don’t add a strong tasting vegetable that will overtake the taste of all the rest. Its usually served with pita bread, but I always have it all by itself.

There are many variations of Kashkuleh depending on each family, some even add tomato paste to the stock. This is the way my family makes it. The same way my grandma did too.

Give it a try. Its light, healthy and delicious.

You will need:

  • 500 grams minced meat, about 1 lb *
  • 1 small onion, chopped finely
  • 1/2 teaspoon all spice
  • 2 tablespoons bread crumbs
  • salt and pepper
  • 1 big zucchini, chopped
  • 1 big potato, chopped
  • 2 to 3 big tomatoes, quartered
  • 1 medium eggplant, chopped
  • 1 big carrot, chopped
  • 2 red onions, sliced in half, then sliced thin
  • 4 garlic clove, cut in half
  • 1 to 2 celery sticks, chopped
  • 2 cups beef stock or chicken stock, which ever you have on hand
  • salt and pepper

* Usually I use a mix of half lamb and half beef. You can use only minced beef and don’t worry it will taste just as good.

N.B.: The type and amount of the vegetables used can be changed according to preference. As I mentioned earlier, just make sure you don’t use any strong tasting vegetable that will overtake the taste of all the rest.

Direction:

Kashkuleh - meat mix

First start by making the meatballs.

In a medium bowl, add the meat, the finely chopped onions, bread crumbs, all-spice, salt and pepper. Mix everything well together.

Kashkuleh - shape the meatballs

Prepare a baking pan by brushing or spraying it with a little oil. Then shape the meat mixture into either oval shape like in the photo or simply into meatballs.

Kashkuleh - bake the meatballs

Bake the meatballs until they are cooked and browned, around 15 to 20 minutes.

Kashkuleh - Cut the vegetables

Meanwhile prepare all the vegetables.

Kashkuleh - mix all the vegetables

Place all the vegetables in a large bowl and mix them all together.

Now you have two choices. You can either season the vegetables with salt and pepper or simply season the stock. I chose to season the stock this time.

Kashkuleh - add vegetables to meat ball

Add all the mixed vegetables to the cooked meat balls. Try to distribute it as well as possible.

Kashkuleh - add the stock

Add the stock (seasoned with salt and pepper) to the vegetables and meatballs. Then cover the baking pan tightly with aluminum foil.

Kashkuleh - bake covered with foil

Bake covered at medium heat for 30 to 40 minutes, or until the potatoes and carrots(they take the longest to cook) are fork tender.

Kashkuleh - uncover foil and bake

Uncover the baking pan and bake for around 15 more minutes. Just to brown it a little and give it a nice color.

Kashkuleh - The Middle Eastern way of Meatballs with Vegetables

Serve the Kashkuleh with pita bread or eat it all by itself like I do.

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

27 thoughts on “Kashkuleh – The Palestinian way of Meatballs with Vegetables

    1. I just checked it out … looks great … you have done a really good job at it … thanx for your feedback … stay in touch 🙂

    1. Thanx Alisa … well i dont like the cutting part alot either … but all the veges are cut big .. so i think that makes it easier …let me know if u gave it a try … stay in touch .. 🙂

    1. Thanx Theripetomato … yea its a good change .. and really light and healthy .. let me know if u try it .. stay in touch 🙂

  1. Thanks for the reply to the last comment!

    I have 2 more questions if you don’t mind.. What’s the marinade for the meat in shawarma and what else can hummus be eaten with besides pita? Are there any more variations or combinations?

    Also do u grind ur own meat for the kofta or buy ground meat? And how bout pita, do you make your own?

    1. Happygrub: Im always gald to answer any questions you have …
      About the shawarma … the chicken and the meat ones are marinated differently… but its mainly the spice blend that gives it the taste …added to that the way that its grilled … i will try to post the home made shawarma recipe soon .. but it wont be like the one you buy in a sandwich … but pretty close to it …
      About the hummus … traditionally its breakfast food … we eat it with pitta bread along side falafel and foul (which is fava bean dip similar to hummus) .. we also eat it with barbecue .. but its always eaten with pitta bread … and traditionally there isnt any variations to it … i heard people making it with roasted bell peppers … but i never really tired to make it that way …
      The Kofta … i usually buy already grinded meat … over here they sell even ready made kofta at butchers shop .. but i prefer it home made as you control the spices and other stuff that goes in it ..
      Also the pitta bread we buy it ready made as it need specific ovens to be baked in …
      i hope all these answers helps … if u have any more .. let me know 🙂 .. stay in touch

    1. Hay Pip .. it was cooked at 180°C or approximately 375°F … Let me know how it turns when u try it … 🙂

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