Description
This Lebanese Kafta recipe features seasoned ground beef or lamb mixed with fresh parsley and aromatic Lebanese 7 spice blend. The mixture is shaped into patties or skewers and cooked by grilling or pan-frying, resulting in flavorful, juicy meat that’s perfect served with rice, salad, or flatbread. Optionally, grilled tomatoes add a smoky, sweet accompaniment to this classic Middle Eastern dish.
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, combine the ground meat, finely grated onion with the liquid squeezed out, chopped fresh parsley, Lebanese 7 spice blend, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated for uniform flavor.
- Shape the Kafta: Divide the seasoned meat mixture into equal portions. Shape each portion into an oval-shaped patty or form them around skewers if you prefer kebabs, ensuring they hold together firmly.
- Cook the Kafta – Grilling: Preheat your grill to medium-high heat. Brush each kafta with olive oil to prevent sticking and place them on the grill. Cook for about 5 minutes on each side until the meat is fully cooked and has nice grill marks.
- Cook the Kafta – Pan-Frying: Alternatively, heat olive oil in a large skillet over medium-high heat. Add the shaped kafta and cook for about 5 minutes per side, until browned on the outside and cooked through in the center.
- Optional – Grill Tomatoes: If you like, place sliced tomatoes on the grill during the last few minutes of cooking the kafta. Grill until they are slightly charred and softened, adding a smoky flavor to your dish.
- Serve: Serve the hot kafta with sides such as rice, fresh salad, or wrapped in flatbread. Include the grilled tomatoes if prepared for a perfect traditional meal.
Notes
- Make sure to squeeze out excess liquid from the grated onion for a better texture in the kafta mixture.
- Using freshly chopped parsley adds a bright, fresh flavor to the meat.
- If forming kebabs, soak wooden skewers in water for 30 minutes beforehand to prevent burning on the grill.
- Adjust the spice level by modifying the amount of Lebanese 7 spice blend according to your preference.
- Kafta can be cooked on a stovetop skillet if a grill is unavailable.
