This November, Matbloggsentralens monthly foodblogger challenge has it`s focus on Syrian cuisine.
We do this to create attention to one of the largest humanitarian crisis in the world and the needed help for 8 million children there who are in danger.

Vidar Bergum who writes the blog Et Kjøkken i Istanbul / A Kitchen in Istanbul and is a member of Matbloggsentralen, took charge of this theme and educated the rest of us foodbloggers about the cuisine of his neighboring country.

#cookforsyria was initiated by the Instagrammer Clerkenwell Boy. On his campaign website you can aid through donation and by ordering the cookbook: #cookforsyria: The Recipe Book.

“Through cooking, sharing recipes and the power of social media, we invite everyone to help make a difference and positive contribution towards this important initiative.” CLERKENWELL BOY

I didn`t know anything about Syrian cuisine before this challenge except that this area of the world uses a lot of spices I don`t necessarily know much about. When doing a little research, I found that the dish called Kafta, which has certain similarities to the nordic meatball, was something that I could probably manage to do with the spices I already had in my kitchen. Paired with hummus and tabbouleh this dish was hugely popular at my familys’ dinner table the other night. I also learned that introducing this new world food to my kids was a good way to start a talk about what`s going on in Syria right now. Here is my spin on Kafta; I hope you try it out.


This serves 4 hungry people:

* 500 g minced Beef
* 300 g minced Lamb
* 1 Scallion, chopped
* 1 handful of Flat-Parsley, finely chopped
* 2 tablespoons Olive oil
* 1 large Egg
* 1 teaspoon black ground Pepper
* 0.5 teaspoon Coriander
* 0.5 teaspoon ground Cloves
* 1 teaspoon ground Cumin
* 0.5 teaspoon ground Cardamom
* 0.5 teaspoon ground Nutmeg
* 1 teaspoon Paprika powder
* 1 – 2 teaspoons flaky Salt


Have all the ingredients in a big bowl.
Mix it all well together.

Preheat your oven, 100 C.

Heat up a frying pan with a little olive oil.

Now, instead of making round meatballs you scoop up a large tablespoon size with batter from the bowl and shape it into a long cylinder. Using your hands is the easiest.
Place it in the hot pan and fry evenly all around and on each top/bottom side.
I could fit about four-five cylinders in the pan simultaneously.
Then place it on parchment paper on a bakingtray and put the tray in the preheated oven.
Continue this process untill all the batter is used.
Make sure the Kafta are cooked through before taking them out of the oven.
You can choose to put the Kaftas on skewers or not. I did half on and half not, but I have to admit that I put in the skewers after they were fried; just because I found it easier.

Serve the Kaftas with hummus, couscous tabbouleh and perhaps some youghurt like I added.




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