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Meat Loaf in Tray [Kafta Bi Saynieh]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 1/2 Lbs. lamb or beef
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup samneh (or other shortening)
• 1 cup fresh tomato juice, or 1 tsp, tomato paste diluted in one cup water
• 1 cup chopped onions
• 1 egg white

• Grind meat through the fine blade of meat grinder several times until it is almost pasty.
• Now pass the ground meat through the food chopper several times with the chopped onions until thoroughly blended.
• Add salt and pepper. Spread meat mixture evenly about one inch thick on a large baking pan.
• Bake in moderate oven until lightly browned.
• Spread the samneh (or other shortening) over the meat and continue baking until well browned.
• Add tomato juice and bake until half the juice is absorbed.
• Place the pan on top of the stove to finish cooking. The sauce must be almost entirely absorbed.
• Cut into squares to serve.
• Accompany with fried or mashed potatoes, cooked vegetables and a green salad.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)