Wagyu Kafta In Arepa Recipe

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool for 2 minutes.

Place sliced green chiles in a heatproof jar or bowl. Pour the warm pickling liquid over the chiles, press them down so they are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (can be made up to 3 days ahead).

Whisk together 1/2 cup Greek yogurt, 2 tbs tahini, 1 tbs lemon juice, 1 tbs water, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with additional water (1 tsp at a time) to reach a drizzleable consistency. Refrigerate until ready to assemble.

In a medium bowl, combine 1 1/2 cups pre-cooked cornmeal with 3/4 tsp salt. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, malleable dough forms. Let rest 5 minutes; if dough is crumbly add up to 1-2 tbs more water.

Divide the dough into 4 equal portions (for 4 arepas). Shape each into a ball and flatten into patties about 1/2 inch (1.3 cm) thick and 3-4 inches (7-10 cm) wide.

Heat a griddle or large skillet over medium heat and add 1-2 tbs vegetable oil or butter. Cook arepas 5-6 minutes per side until golden brown and a crust forms. If they are thick, transfer to a 350°F (175°C) oven for 8-10 minutes to cook through. Keep warm.

In a bowl combine 1 lb ground Wagyu, 1/2 cup finely grated onion (squeeze out excess liquid), 1/4 cup chopped parsley, 2 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp allspice, 1/2 tsp ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until evenly combined; avoid overworking the meat.

Divide the mixture into 8 equal portions. Shape each portion into a long oval or log about 3–4 inches long and 1 inch thick (kafta-style). Pat firmly so they hold together.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add the kafta in a single layer (do not overcrowd; cook in two batches if needed).

Cook kafta 3-4 minutes per side, turning gently, until a dark brown crust forms and internal temperature reaches 130–135°F (54–57°C) for medium-rare to medium. Because Wagyu is rich, avoid overcooking. Transfer to a plate and let rest 3 minutes.

Slice each arepa horizontally (like a pocket) or split partially to create a cavity. If prefer, keep whole and top open-faced.

Spread about 1 tbs tahini-yogurt sauce inside each arepa (reserve remaining sauce for drizzling).

Place 2 kafta logs (or 1 large portion if preferred) into each arepa. Top with sliced tomato, a few rings of thinly sliced red onion, and 1–2 tbs pickled green chiles (to taste).

Drizzle additional tahini-yogurt over the filling, finish with a light drizzle of olive oil, scatter chopped cilantro or parsley, and squeeze a little lemon if desired. Serve immediately.