Kafta Beirut with Versamix
Ingredients
Part Montagem
Part Recheio
Process
01. Chop the parsley and mint. Grate and squeeze the onion.
02. For the kafta preparation, mix all the ingredients except for the water.
03. Gradually add the water until a bind is achieved.
04. Set aside.
01. Cut the ready pita bread in half.
02. Spread a thin layer of kafta on the bottom part of the bread.
03. Drizzle some olive oil on a griddle and grill the kafta.
04. Slice the tomato into rounds.
05. After grilling, flip the kafta and place the sliced tomato and the sliced Prato cheese on top.
06. Cover with the other half of the pita bread and toast both sides of the sandwich on the griddle.
Tips
- Use ground beef from the round or chuck.
- The unsalted butter should be softened.
- The sandwich can be grilled and toasted at the time of serving.
Yield
16 Units of 220 g
Equipment
Stove , Spatula , Spoon , Scale , Knife , Container , Cutting Board , Griddle for Sandwich
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 91 | % VD (*) |
| Carboidratos (g) | 6.7 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 108 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Kafta Beirut with Versamix
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Chop the parsley and mint. Grate and squeeze the onion.
02. For the kafta preparation, mix all the ingredients except for the water.
03. Gradually add the water until a bind is achieved.
04. Set aside.
01. Cut the ready pita bread in half.
02. Spread a thin layer of kafta on the bottom part of the bread.
03. Drizzle some olive oil on a griddle and grill the kafta.
04. Slice the tomato into rounds.
05. After grilling, flip the kafta and place the sliced tomato and the sliced Prato cheese on top.
06. Cover with the other half of the pita bread and toast both sides of the sandwich on the griddle.
Tips
- Use ground beef from the round or chuck.
- The unsalted butter should be softened.
- The sandwich can be grilled and toasted at the time of serving.
Yield
16 Units of 220 g
Equipment
Stove , Spatula , Spoon , Scale , Knife , Container , Cutting Board , Griddle for Sandwich
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 91 | % VD (*) |
| Carboidratos (g) | 6.7 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 108 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.