Lebanese cold meat loaf (kafta mahshi bil bayd) recipe

Recipe for lebanese cold meat loaf (kafta mahshi bil bayd) in our easy ethnic recipes collection. This delicious cold entree is good with salad and perfect for picnics, a true summer dish. In Lebanon, the meat loaf is tied with string and cooked in a Dutch oven instead of wrapped in foil. Both methods keep the loaf from falling apart while baking and produce the same delicious results.

Recipe ingredients

• 3 eggs
• 1 pound ground lamb or beef
• 1/2 teaspoon cinnamon
• 1/2 teaspoon zaatar (*)
• 1 onion, peeled and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped fresh parsley

(*) Check middle eastern groceries for prepared zaatar. If you can't find it, you can prepare a small amount of a good substitute by combining 2 tablespoons dried thyme, 2 tablespoons sesame seeds, and 1/4 teaspoon salt.

How to make lebanese cold meat loaf (kafta mahshi bil bayd)

• Preheat oven to 375 degrees F.
• Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs and set aside.
• In a medium bowl, combine meat, cinnamon, zaatar, onion, salt, pepper, and cumin. Knead thoroughly.
• Place a strip of aluminum foil, about 14 inches long, on a clean work surface. Place meat mixture on foil.
• Wet your hands slightly and shape mixture into a 3 1/2 x 8 inch oblong about 1/2-inch thick. Sprinkle meat with parsley.
• Arrange hard-cooked eggs end to end in the center of mixture. Shape mixture over eggs to form a loaf.
• Wrap aluminum foil tightly around meat. Place in roasting pan and bake uncovered for 40 minutes.
• Remove meat loaf from oven. Keeping your face away from the hot steam, carefully unwrap foil using oven mitts and a fork. Pierce loaf with a sharp knife. If juices from center are no longer pink, meat loaf is done. If not, wrap package again and return to oven for 15 minutes.
• Leave loaf on unwrapped foil to cool. When cool, refrigerate, uncovered, until cold. Slice and serve.

Preparation time: 45 minutes
Cooking time: 40 to 55 minutes
Serves 4 to 6

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