Middle Eastern · main

Lamb Kefta With Dates And Sage Recipe

Lamb Kefta With Dates And Sage Recipe reads sweetness 8.9, fruity 7.0 and richness 5.5 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 8.9 · Fruity 7.0 · Richness 5.5 · Umami 5.5 · Salinity 4.7 · Earthy 2.1 · Herbaceous 2.0 · Funk & Ferment 1.6 · Nutty 1.3 · Floral 1.3 · Bitterness 1.3

What's in it (6)

Time & effort: about 20 min (12 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 262.9 kcal, 7.1 g protein, 3.5 g fat, 55.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Add the sage leaves and dates to a food processor, and process until the finely chopped. Use a spatula to scrape down any bits that have stuck to the sides. Add the ground lamb, and process until it forms a slightly chunky paste. Season with salt and pepper.
  2. Divide the mixture into 10 balls. Mold each ball onto a skewer until it looks resembles a "flat sausage." (Note: Soak wooden skewers for 30 minutes or use metal skewers if using an outdoor grill.)
  3. Heat a cast-iron grill pan or a grill over medium heat. Add the skewered meat and cook until caramelized and completely cooked, about five minutes a side. Reduce heat to medium-low if the meat starts to burn.
  4. Serve the skewers with pita and hummus.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.