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.
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.
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.
Bake the meatballs until they are cooked and browned, around 15 to 20 minutes.
Meanwhile prepare 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.
Add all the mixed vegetables to the cooked meat balls. Try to distribute it as well as possible.
Add the stock (seasoned with salt and pepper) to the vegetables and meatballs. Then cover the baking pan tightly with aluminum 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.
Uncover the baking pan and bake for around 15 more minutes. Just to brown it a little and give it a nice color.
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”