Description
Lebanese Kafta is a flavorful Middle Eastern dish made from ground beef or lamb mixed with aromatic spices, onion, and fresh parsley. Shaped onto skewers or formed into oval patties, the kafta is traditionally grilled to achieve a smoky, perfectly cooked exterior. It pairs wonderfully with warm pita bread, garlic sauce, or a fresh side of rice and salad, making it a delightful and satisfying main course.
Ingredients
Scale
Meat Mixture
- 1 lb ground beef or lamb (or a mix)
- 1 small onion, finely grated
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Other
- Metal or wooden skewers (if grilling)
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine the ground beef or lamb with the finely grated onion, chopped parsley, ground allspice, cinnamon, black pepper, salt, paprika, and optional cayenne pepper. Mix thoroughly with your hands until the mixture is well combined and sticky in texture, ensuring the flavors are evenly distributed.
- Shape the kafta: Divide the meat mixture into equal portions. You can either mold each portion around metal or soaked wooden skewers to form elongated shapes or shape them into oval patties if not using skewers. This shaping helps the meat cook evenly and hold together during grilling or cooking.
- Grill the kafta: Preheat your grill to medium heat. Place the skewers or patties on the grill and cook for about 10 to 12 minutes, turning occasionally to ensure even cooking and a nice browned exterior. The kafta should be cooked through, juicy, and slightly charred on the outside.
- Alternative cooking methods: If you prefer, you can bake the kafta in a preheated oven at 400°F (200°C) for 20 to 25 minutes or pan-fry them over medium heat until fully cooked and browned on all sides.
- Serve: Serve the kafta hot with warm pita bread, garlic sauce, or alongside rice and a fresh salad for a complete traditional Lebanese meal.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For added freshness, you can incorporate chopped mint into the meat mixture.
- If not grilling, pan-frying or baking are excellent alternative cooking methods that yield delicious results.
