Experiment 2

Kafta with minted yoghurt and cucumber
Preparation and cooking
time: 50 min

Utensils

Ingredients

Large bowl

Kafta

Plate

250g lamb mince

Fry pan

½ cup, finely chopped parsley

Stove

½ onion finely chopped

Bowl

1 teaspoon salt

Stirring spoon

White pepper & all spice

Glad wrap

Minted yoghurt with
cucumber

Fridge
Knife

Natural yoghurt
1 clove garlic, minced
1 cucumber, peeled, quartered
and sliced

Garnish
½ onion, cut in half and very thinly
sliced
Chopped parsley
Sprinkle of ground sumac

Salt
½ teaspoon dried mint,
crushed to a powder

Method
Kafta
1. Combine the onion, salt and spices in a large bowl
2. Add the mincemeat and parsley and mix together thoroughly
3. With wet fingers mould the mixture into sausage shapes and
place the pieces on skewer
4. Cook on a BBQ or chargrill pan or frying pan on medium heat,
timing to brown on all sides.
5. Wrap the Kafta fingers in foil, allowing them to steam for 3-5
mins prior to serving
Minted yogurt and cucumber salad
1. In a bowl combine the yoghurt with the garlic, salt and dried
2. Stir in the cucumbers and mix well
3. Cover and refrigerate until needed. Serve chilled
Sprinkle with garnish and serve with the minted yoghurt and
cucumber and a bowl of crunchie bread.

Sumac: a red
coloured spice
made from the
berries of the
sumac bush. It
has a distinct,
sharp, fruity taste
similar to lemon.
It is an essential
ingredient in
zah’tar

Action Plan
Time

Action

30 min

Combine the onion, salt and spices in a large bowl. Add the
mincemeat and parsley and mix together thoroughly. With wet
fingers mould the mixture into sausage shapes and place the
pieces on skewer.

5 min

In a bowl combine the yoghurt with the garlic, salt and dried
mint. Stir in the cucumbers and mix well. Cover and refrigerate
until needed. Serve chilled

5 min

Cook Kafta on frying pan on medium heat, timing to brown on
all sides.

5 min

Wrap the Kafta fingers in foil, allowing them to steam for
mins prior to serving

5 min

Decorate and serve on platter

3-5

Evaluate your project
Positives
o Garnish contributed
heavily to the
aesthetics of the dish
resulting in it being
appealing and
appetizing
o I easily completed
my dish on time
leaving time for me
to wash and clean my
work station and to
plate up my dish
delightfully

Minus’
o The Kafta was
slightly
undercooked
however had a
nice brown colour
on the outside
o The bowl I put the
minted yoghurt
with cucumber
was a little bit too
big for the rest of
the dish

Improvements
o Next time the fry
pan will be lower
allowing the inside
of the Kafta time to
cook at the same
speed as the
outside.
o Next time I will
either invest in a
smaller bowl or put
less yoghurt in the
same bowl