Yes ! i found the it! The best Kefta kebab recipie!

In the simplest form, kefta consist of balls of minced or ground meat — usually be
ef or lamb — mixed with spices and/or onions.
some recipies ask for onions , some ask for raw miniced and some ask for sauted
onion.
in my opinion we should try both cuz raw onion may break the kebabs on the grill
but pan fried are ok!
Kefta Kabab
Recipe
1/2kg. ground beef 15% fat
150g ground lamb
2 tbs. chopped parsley(
1tsp. salt
1/2 tsp. black pepper
1/2 tsp. sumac
1/4 tsp. ground nutmeg
1 tsp. 7 spices( not neccessary gram masala)
then make small tikkies or put on the seekh
then with some oil for pan frying or BBq it.

it is ussally served with tabule Salad and Hummas or with garlic sauce like a sa
ndwich.
or as chelo kebab in iran .
Chelo Kebab is dish which consist of Iranian baryani and These kebabs on top.The
possiablties are endless

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Tabouleh Salad

Recipe
2 Tomatoes or 2 Cups Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 leaves fresh mint
1/4 Cup dry or
1/2 cup soaked burgle
1 tsp dry mint
1 tsp salt
1/2 Cup lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper

Rinse and finely chop parsley and fresh mint leaves and place in a bowl. then
Add chopped tomato, green onion, Yellow onion,
and soaked burgle and combine with parsley.
In a separate small bowl combine salt, dry mint, lemon juice, olive oil and caye
nne pepper
then add to parsley mixture and let sit for 5 minutes before serving to allow bu
rgle to absorb some of the dressing.
About Bulgur Wheat ( i am Pretty sure we can find it in Speacialty stores)
Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled,
dried, ground into particles and sifted into distinct sizes.
Making wheat into bulgur is an ancient process that originated in the Mediterran
ean region and has been an integral part of Middle Eastern cuisine for thousands
of years.
It may, in fact, be man's first "processed food."
In approximately 2,800 B.C., the Chinese emperor Shen Nung declared it one of fi
ve sacred crops along with rice, millet, barley and soybeans.
Biblical references indicate it was prepared by ancient Babylonians,
Hittites and Hebrew populations some 4,000 years ago, and Arab, Israeli, Egyptia
n, and Roman civilizations record eating dried cooked wheat as early as 1,000 B.
C.
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Fattoush salad
Fattoush, often pronounced "fadash", is a Lebanese salad made from several garde
n vegetables and toasted or fried pieces of pita bread.
Fattoush salad allows cooks to use seasonal produce by mixing different vegetabl
es and herbs according to taste, and also to make use of pitas that have gone st
ale.
The vegetables are cut into relatively larges pieces compared to Tabbouleh whic
h requires ingredients to be finely chopped.
Sumac is usually used to give Fattoush its sour taste.

Recipe
2 cups Romain Lettuce finely chopped (salad pata)
1 cup red cabbage shredded
1/2 cup orange pepper diced
1/2 cup red pepper diced
1/2 cup green pepper diced
1 cup shopped cucumber
1/4 cup radish diced
1/2 cup diced tomato
1/4 cup carrot shredded
1/4 cup green onion chopped
1/4 cup red onion chopped
1/2 cup parsley chopped
1 tsp. dry mint
2 tsp. sumac
1/2 cup lemon juice
2 to 3 cloves garlic minced
1/4 cup extra virgin olive oil
1 cup pita chips

Chop up the first 12 ingredients and place in a large bowl.

In a small bowl mix the mint, sumac, garlic, lemon juice and olive oil.
Piece the toasted or fried pita chips into 1/2 inch bits.
When ready to serve, mix all of the vegetables then add the dressing and mix.
Top with pita chips.

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Hummus
Hummus or hummus bi tahini also spelled hamos, houmous, hommos, hommus, hummos,
hummous or humus) is a dip or spread made of blended chickpeas,
sesame tahini, lemon juice, and garlic.

In Arabic the word hummus is used to describe the dish or just chickpeas by them
selves.
The full name of the dish is hummus bi tahina (Arabic: ) "chickpeas with tah
Hummus is popular in various local forms throughout the Middle Eastern world.

Recipe
- 1/4 Cup Yogurt
- 1 Can Garbanzo Beans "Chick Peas" or Kabuli channa in PK
- 1/2 Cup Tahini (Sesame Seed Paste) (i have the recipy to make it also from sc
ratch)
- 1/2 Cup Lemon Juice
- 2-3 Cloves of Garlic
- 1/2 Tsp of Salt
- 1/4 Tsp citric acid "if you need more
lemon taste"
- 2 Tbs water "if to thick"
- 3-4 Fresh Mint Leaves "for taste"
- 2 Tbs of Fresh Parsley "for garnish"
- 1 Tsp of Cayenne Pepper or Paprika
"for garnish"
- 1/4 Cup of Olive Oil "for garnish"
Mix first 9 ingredients and blend(Juzzzzz) until smooth and to desired thickness
. Garnish with parsley, cayenne pepper and olive oil.
But Remmember the word Emulsification very important or every thing splits , hap
pend to me many times!
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Garlic Sauce or mayo ( love this recipy, but i have to show there is a catch to
it)
Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil
, garlic, lemon juice, and egg white.
It is served with chicken and meat as a dipping sauce or mayonnaise.

Recipe
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white

In a food processor add garlic minced with salt, begin processor and slowly add
oil and lemon juice alternating them until gone, scape down sides intermittently
.
Add one to two egg whites while the processor is blending until you reach mayon
naise consistency.
Serve with chicken or meat and cover and refrigerate remainder. Lasts about a w
eek refrigerated.