Mighty Kafta - preparation and serving


For all the meats used in the kitchen, always check the day before how much you will need for the next day and move it from the freezer to the fridge to defrost at least 12 hours in advance.


Daily, we need 8-12 kg (4-6 containers) of Kafta.

 

Start by shaping the Kafta in cylindrical shapes, approx. 10 cm long and 2 cm wide. Arrange the Kafta cylinders in a GN container and keep them in the fridge.

It is better not to grill the Kafta before it is ordered, or it will be too dry.

Once it is ordered, grill 4 cylinders of Kafta per order.


With the right temperature Kafta will need 8 minutes to cook, turning halfway.


Ideally, the Kafta will show the grill marks but should not be black besides that.


2. Grilled tomatoes

Cut the tomatis into 4 pieces.

Put them in an oven tray.

Add salt and olive oil.

Cook for 8 minutes in the oven.


Keep in a GN container in the hot bath to serve.


3. Grilled Onions

Cut the onions into 4 pieces.

Put them in an oven tray.

Add salt and olive oil.

Cook for 10 minutes in the oven.


Keep in a GN container in the hot bath to serve.


4. Bread with Muhammara

Open a bread, separate the 2 layers and spread some Muhammara on each.

Add a pinch of coriander and some onion slices

Cut the bread into 8 pieces


Keep in a GN container in the fridge to serve

 

Serving


Upon order, cook the Kafta. Prepare a bowl with

1 piece of bread with Muhammara

4 pieces of Kafta

1 piece of grilled tomato

1 piece of grilled onion


Finish with a pinch of Coriander