She used to be the vice president of a hospital, but Janet Farhood gave up memos for menus. Now she owns a restaurant with home cooked Lebanese food.
“My Mom was the hostess with the most-est. She was probably one of the best Lebanese cooks in the country,” said Farhood, who owns Nunu’s Mediterranean Café and Market.
She has a recipe for a different tailgate party: kafte sliders.
“We start with three pounds of eight percent-twenty percent ground chuck roast. So we go with chuck roast because it has much more flavor,” Farhood said. “To that we add the cup of parsley we’ve already chopped.”
Add some salt, pepper, and seasoned salt.
“Because we are adding parsley and chopped onions, we need something to hold it together,” Farhood said.
Add finely grated onions and pour the onion water on two pieces of bread. Knead the mixture until well mixed.
“Now we’re going to make three ounce scoops, it works real well to use a three ounce ice cream scoop and that way they’re all uniform,” Farhood said.
Grill them until cooked, then serve with hummus, Lebanese potato salad, and a basil pesto mayonnaise.
“They’re gonna love it because it’s different,” Farhood said.
Shape magazine says other Middle Eastern foods like hummus are taking the country by storm because they’re generally protein packed, economical, and full of healthy benefits.
Kafta Sliders Recipe
- 3 lbs. 80/20 ground chuck roast
- 1 cup finely chopped parsley
- 1 ¼ cup finely chopped or grated onion
- 2 pieces white bread
- 1 tsp salt
- ¾ tsp ground black pepper
- 2 tsp seasoned salt
Soak bread with juice from grated onion. Mix all the ingredients in a bowl, then portion into 3 oz. patties. Grill until done and serve on slider buns with condiments.