Description
Lebanese Kafta is a flavorful Middle Eastern dish made with ground beef or lamb combined with fresh herbs and spices, shaped into patties or kebabs, and cooked by grilling or pan-frying. It offers a juicy and aromatic meat experience that can be enjoyed with rice, salad, or flatbread along with optional grilled tomatoes.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef or lamb
- 1 medium onion, finely grated and excess liquid squeezed out
- 1 cup fresh parsley, finely chopped
- 1 tablespoon Lebanese 7 spice blend
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Cooking
- 1 tablespoon olive oil (for grilling or frying)
- Optional: Sliced tomatoes for grilling
Instructions
- Prepare the Meat Mixture: In a large bowl, mix the ground beef or lamb with the grated onion (with excess liquid squeezed out), chopped parsley, Lebanese 7 spice blend, kosher salt, and black pepper. Combine everything thoroughly until well incorporated.
- Shape the Kafta: Divide the seasoned meat mixture into equal portions. Shape each portion into oval patties or mold the mixture around skewers if you prefer kebabs.
- Cook the Kafta (Grilling method): Preheat a grill to medium-high heat. Brush the kafta with olive oil to prevent sticking. Grill each side for about 5 minutes, or until fully cooked and nicely charred.
- Cook the Kafta (Pan-frying method): Heat olive oil in a large skillet over medium-high heat. Add the kafta patties and cook for about 5 minutes on each side until browned and cooked through.
- Optional – Grill Tomatoes: If desired, place sliced tomatoes on the grill during the last few minutes of cooking the kafta. Grill until the tomatoes are slightly charred and softened.
- Serve: Serve the hot kafta with rice, a fresh salad, or wrapped inside flatbread. Accompany with grilled tomatoes if prepared.
Notes
- Ensure the grated onion is well drained to prevent the kafta mixture from becoming too wet.
- Lebanese 7 spice blend can be found in Middle Eastern markets or made by combining ground allspice, cinnamon, nutmeg, cloves, cardamom, black pepper, and coriander.
- Using ground beef with some fat content (around 15-20%) or lamb helps keep the kafta juicy.
- Kafta can be cooked on a grill or stovetop depending on your preference and available equipment.
- Skewers can be soaked in water for 30 minutes before molding to prevent burning if grilling kebabs.
- Serve with tahini sauce or yogurt for extra flavor if desired.
