In a large bowl, mix all of the ingredients for the kofta thoroughly. Heat oil in a kadhai on medium flame. Take heaped teaspoons of the kofta mixture and deep fry them until golden brown. Set aside.

Eli Curi shows off his mixed heritage in this simple supper dish, which features cigar-shaped Lebanese meatballs with a tahini sauce that takes a Mexican kick from lime. It’s a flexible recipe, so add ...

SAN ANTONIO — Nearly every day for the past month, members of St. George Maronite Church have been preparing dishes such as kafta, hummus and tabbouleh for the estimated 3,000 to 4,000 people who will ...