Ingredient: fresh basil leaves, chopped (or 1/2 teaspoon dried)

Appetizer, Bbq/Grilling, Beef, Fall, Main, Middle Eastern, Pizzas, Spring, Sugar Free, Summer

Beef Kefta Flatbread Pizza

Serve with Tomato-Cucumber Salad-

I was flipping through a Cooking Light magazine and came across Beef Kefta Patties with Cucumber Salad. Kefta? A quick internet search yielded my answer: Kefta is the Lebanese/Syrian dialect for Kofta- a Middle Eastern, South Asian and Balkan meatball or meatloaf, although it is also referred to as kefka in Morocco. In the Middle East Kefta is ground beef or lamb, typically mixed with cumin, paprika, minced onion, coriander and parsley. Cinnamon, hot ground pepper, and mint leaves are optional.

The recipe below shows traditional quantities of these spices and herbs. I have, however, sautéed the kefta mixture in favor of forming into kebobs and made it as the base for a flatbread pizza. In honor of its Lebanese roots, serve it with a cooling cucumber-tomato salad.

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Maryland-Style Crab Cakes

Serve with tomato and Corn Salad-

I am always tinkering with recreating a true Maryland-style crab cake and I finally found a healthy version that brings back memories of growing up in the greater Philadelphia area with access to Chesapeake Bay classics like crab cakes.

The distinct difference between most crab cakes and a Maryland-style one is the Old Bay seasoning, a staple in most Maryland households. I have lightened up the coastal seafood delicacy by broiling rather than pan frying in oil. I did not miss the original fried version and rather preferred this lighter one. My crab cake recipe got two thumbs up from my southern-raised husband who spent many a childhood summers on the Chesapeake and my daughter who does not typically like seafood.