Description
This easy Lebanese Kafta recipe brings the authentic flavors of the Middle East to your kitchen. Made with a blend of ground beef and lamb, fresh herbs, onion, and warming spices, Kafta is juicy, aromatic, and perfect grilled or baked. Serve it with pita, a simple salad, and tahini sauce for a classic Lebanese meal.
Ingredients
Units
Scale
Meat Mixture
- 250g ground beef (preferably 80/20 for juiciness)
- 250g ground lamb
- 1 small onion, finely chopped or grated
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
To Serve
- Pita bread
- Chopped tomatoes, cucumbers, onions
- Tahini sauce or hummus
- Lemon wedges
Instructions
- Prepare the Kafta Mixture: In a large mixing bowl, combine the ground beef, ground lamb, onion, parsley, mint, garlic, allspice, cumin, cinnamon, black pepper, and salt. Use your hands to mix until all ingredients are very well incorporated, but try not to overwork the meat to keep the kafta tender.
- Shape the Kafta: Wet your hands with water to help prevent sticking, then take about 2 tablespoons of the mixture and shape it into small oblong patties or onto skewers for the traditional kebab shape. Repeat until all the mixture is used up.
- Cook the Kafta: You can grill, pan-fry, or bake the kafta. To grill or pan-fry: Preheat your grill or skillet over medium-high heat and lightly oil the surface. Cook the kafta for 3-4 minutes per side, until browned and cooked through. To bake: Preheat oven to 400°F (200°C). Place kafta on a lined baking sheet and bake for about 18-20 minutes, turning halfway through.
- Serve: Arrange the cooked kafta on a platter. Serve hot with warm pita bread, chopped tomatoes, cucumbers, onions, and a drizzle of tahini sauce or hummus. Garnish with lemon wedges if desired.
Notes
- You can use only beef or only lamb if preferred, but a mix gives the best flavor and texture.
- If the mixture feels too soft to shape, chill in the fridge for 30 minutes before forming the kafta.
- For spicier kafta, add a pinch of chili flakes or cayenne pepper.
- Leftover kafta can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Traditional kafta is often shaped onto metal skewers, but you can also form simple log or patty shapes for ease.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 80mg
