4 Serves
55 Mins
In a large mixing bowl, combine the ground meat with finely chopped onion, parsley, and baharat spice blend. Shape the mixture into small, elongated patties.
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Vitamin E
1 mg / 15 mgVitamin K
68 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
618 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat a small amount of olive oil in a saucepan over medium heat. Add the rice and toast it until lightly golden and fragrant.
Pour in the broth or water, bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed.
While the rice simmers, heat a frying pan over medium-high heat and sear the kafta patties until browned and cooked through, about 5 minutes per side.
Remove the rice from the heat and let it stand covered for 5 minutes before fluffing with a fork and serving alongside the kafta patties.
3
g11
g7
g
Filipino