Kafta in shell, Mediterranean garlic bread and tomato basil salad ( full lunch/ dinner )

Kafta in shell, Mediterranean garlic bread and tomato basil salad ( full lunch/ dinner )
Recipe:
For the kafta in shell:
About 4 cups large pasta shells
2 pounds ground beef
1 large onion
1 cups Italian parsley
1 medium tomato
1 tablespoon Aleppo pepper
1 tablespoon allspice
1 teaspoon black pepper
Salt to your taste.
For the kafta sauce:
4 tablespoons olive oil
4 minced garlic
4 tablespoons tomato paste
1/2 teaspoon black pepper
Salt to your taste
4 cups water.
For the garlic bread:
6 cups all purpose flour
2 cups lukewarm water
3/4 cup sour cream
2 tablespoons raw cane sugar
4 teaspoon yeast
1 teaspoon salt
1/2 cup melted butter
2 tablespoons olive oil
2 tablespoons dried parsley
1 tablespoon Aleppo pepper
1 teaspoon black pepper
Salt to your taste.
For the yogurt sauce:
1 1/2 cups plain yogurt
1/3 cup water
2 tablespoons tahini paste
4 minced garlic
Lemon juice from 1 lemon
Salt to your taste.
Aleppo pepper ( for topping the yogurt sauce )
For the basil tomato salad:
Mini lettuce heads:
2 cups medley tomatoes
2 shallots
3 minced garlic gloves
3 tablespoon chopped Italian basil
Lemon juice fresh 1 lemon
3 tablespoon olive oil
1/2 tablespoon Aleppo pepper
1/2 teaspoons black pepper
Salt to your taste.
Directions:
1-proof the yeast , mix together 2 cups lukewarm water , yeast, sugar set aside for 15 minutes.
2- once the yeast proofs add all purpose flour ,
Sour cream , salt mix and knead by hand or electric mixer for 10 minutes, cover with a kitchen towel and let it rise for 1-2 hours .
3- in a saucepan, saute garlic with olive oil, add tomato paste, water, black pepper, salt and mix, simmer for 15 minutes until the sauce has thickened.
4-prepare the kafta, in a food processor add parsley, tomato, onion and blend ,then add the blended mixture to the ground beef along with Aleppo pepper, allspice, black pepper, salt and mix well.
5- bring an oven safe dish, pour some of the kafta sauce, then start stuffing the pasta shells with the meat mixture, line the pasta shells on the baking dish, then pour over the remaining kafta sauce, place in the oven, bake on 350 f. for about 45 minutes.
6- prepare the yogurt sauce, in a small bowl, mix yogurt, tahini, water, garlic, lemon, salt and set aside.
7- prepare the tomato basil salad, slice the medley tomatoes in half, finely chop the Italian basil add lemon juice, Aleppo pepper, black pepper, olive oil, salt, mix, taste to adjust the seasoning and set aside.
8- prepare the Mediterranean garlic bread, in a small bowl, mix butter, garlic, dried parsley, Aleppo pepper, black pepper, olive oil, salt and set aside.
9- move the dough to a floured surface, cut the dough into equal size pieces and roll each piece into a ball shape.
10- roll the dough on the floured surface, arrange the dough on a baking sheet and spread the butter garlic mixture, bake at 400 f. For about 10 minutes depending how soft or crispy you want it to be.
11- now its time to assemble the plate and eat, take few pasta shells drizzle yoghurt sauce, sprinkle sumac, place tomato basil salad on the mini lettuce leaves ,add garlic bread on the side and enjoy the food ♥️
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