Majadera with Lamb Kefta

May 01, 2017
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Photo: Flickr user Samer Farha, cc license 2.0

Edible East Bay interviewed chef/owner of Ba-Bite, Mica Talmor-Gott, about opening an Israeli restaurant in Oakland, California. “Their restaurant’s name is a riff on the Hebrew Ba’bayit, which means “at home,” as in they’re serving food that Mica would eat both at home in Oakland as well as in her native country. It’s a colorful, family-friendly place where orders are taken at the counter, and in addition to the dishes mentioned, there are numerous variations on hummus as well as rotating seasonal salad.”

Majadera – spiced lentils and rice – is served 7 ways at Ba-Bite, and this version with lamb sausage is one of Edible East Bay’s favorites. “With a garnish of fried onions and a healthy drizzle of tehina-yogurt sauce, majadera is certainly delicious enough to be eaten on its own. At Ba-Bite, the lentil and rice dish becomes a hearty base for various items such as fried cauliflower, roasted eggplant, roasted salmon, lemon saffron shrimp, chicken or lamb shishlik (cubes of meat, marinated and grilled), or lamb kefta (spiced ground lamb).”

Visit Edible East Bay to see how to make Majadera, Lamb Kefta, plus the Tahini Yogurt Sauce and Fried Onions to top it off.

Article from Edible Communities at http://www.ediblecommunities.com/recipes/majadera-lamb-kefta
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