Kefta Bi Saniyi

I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.


Preheat oven to medium heat

2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties

3. In a baking pan, arrange the Kafta patties one next to the other.

4. And put them in the Oven

5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven

6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.

7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.

8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.

9. Serve with white rice on the side.


Shepherds Pie

One of the cooking groups i’m in have so many talented people sharing their favourite recipes. I could never remember them all so i’m putting in the blog here for us all to enjoy. (All credit to those who have created them of course!)

This beautiful shepherds pie is made by a lady named Imad n Huda Mabsout. It looks soooo good! But aside from that it looks wonderfully economical, which is a big plus in my book!

I hope you’ll love this recipe as much as I do. I can’t wait to try it!


This pastry is seriously super simple and tastes so good as a pie base! I don’t usually measure or weigh anything so this is a rough guide.

For pastry

2 cups of plain flour
About 100- 120g cold butter cut into cubes
2 dollops of either sour cream or Greek yoghurt
A tiny splash of warm water or as much as needed
Pinch of salt and sugar
Mix flour,salt, sugar and butter until it forms breadcrum like consistency then add yoghurt and water. Knead until it forms a nice firm ball. Wrap with glad wrap and refrigerate for 30 mins or so. Roll out and place in baking dish and put back in fridge for another 30 mins. Prick base with fork a 3-4 times. Place a sheet of baking paper and some chickpeas, rice or those fancy baking beads. Bake until lightly golden and almost cooked.

Meat mixture

Sautéed on medium heat 2 diced onions, add 500g lamb mince and 5 crushed cloves garlic, once cooked add chopped mushrooms and cook until soft. Add 3/4 tin diced roma tomatoes (I dice them first and remove seeds) , 1 tablespoon tomato paste, 1 cup chicken stock mixed with 3 teaspoons gravy powder, a good squirt of BBQ sauce, salt and pepper. Simmer for a good 15 mins. Add to pastry then top with mashed potato and a sprinkle of cheese and bake until cheese has melted and become golden


Moroccan Meatball Tagine

Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas 🙂 I hope that you love this, it is my Mother in law’s recipe.

This recipe is also delicious with beef mince.



  • 500 g lamb mince
  • 2 x brown onions, grated
  • 5 x large tomatoes, halved then grated – discarding their skins
  • 1 handful parsley, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbls olive oil
  • 1 tspn salt
  • 1 tspn pepper
  • 2 Tbls ground paprika
  • 2 Tbls ground cumin
  • Eggs as needed per person


Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…

The sauce…

Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.

Crack eggs on top then cover until poached