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Kufta bi-l-fahma

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  1. Mince twice Beef, onions and 1 tablespoon parsley, then add lemon juice, and seasoning and knead well. Shape into fingers about 5 to 7 cms long and 2 cms thick. Grease cooking pot and arrange kufta neatly side by side.
  2. Brush kufta fingers very lightly with cooking oil and repeat with other layers of kufta, brushing with fat until all the kufta is used. Cook over very slow flame until the meat loses all its juice, then increase heat to maximum to reduce juice further.
  3. Shake the pot gently several times to check that the meat fingers are all well fried and do not stick to bottom of pot. have ready a piece of burning-red charcoal.
  4. Make a well in the middle of pot, toss in the charcoal, cover and allow to simmer for 3 to 5 minutes. Remove charcoal and serve on a bed of parsley.

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