Lebanese Kafta with Beef Lamb

Lebanese Kafta brings the warmth of my childhood to the dinner table with every bite It combines ground lamb or beef with aromatic herbs and signature Lebanese spices and always smells incredible from the moment it hits the pan Both easy enough for a weeknight and impressive for guests kafta is a true taste of home

My family used to make these for all our big celebrations The scent of spices and herbs would fill the kitchen and now my kids always sneak bites before dinner time

Ingredients

• Lean ground beef or ground lamb: Choose the freshest you can find with a bit of fat for juiciness
• Yellow onion diced: Adds sweet pungency Look for firm onions with dry papery skins
• Flat leaf parsley chopped: Fresh parsley boosts color and grassy brightness Use crisp bunches without wilt
• Lebanese 7 spice: A fragrant blend for signature flavor Try to buy from a Middle Eastern grocer for authenticity
• Kosher salt: Essential for drawing out the bold spices in the mix Opt for flaky grains if possible
• Black pepper: Gives warmth Pick freshly ground for best results
• Olive oil: Needed when cooking in a skillet Use extra virgin for smooth flavor
• Tomato slices: Extra juiciness and slight tang Tomatoes should be ripe deep red and a bit firm

Step by Step Instructions

Mix the Base:

Combine the ground meat onion parsley Lebanese spice salt and black pepper in a large bowl Mix using your hands until the blend looks even and sticky It is worth spending a few minutes to really incorporate the herbs and spices

Shape the Kafta:

Divide the meat mixture into six to ten portions Shape each into thick patties or sausage-like fingers If you want kafta on skewers press the meat firmly around metal or soaked wooden skewers

Grill or Pan Sear:

If you are grilling preheat and oil the grates Set the kafta down on medium heat Grill for about ten to twelve minutes rotating often for even browning and those gorgeous grill marks If using a skillet set over medium heat with a drizzle of olive oil and brown kafta on all sides for eight to ten minutes

Add Tomatoes:

Once the meat nears doneness scatter tomato slices directly on the grill or next to the kafta in the pan Let them blister and soften then sprinkle with salt and black pepper These add a lovely burst of sweetness

Serve:

Pile the hot kafta with grilled tomatoes into pita bread or flatbread alongside rice or salads Serve immediately while juicy

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I am always drawn to the aroma of Lebanese 7 spice in this dish It reminds me of family gatherings and my mother never made kafta without a generous sprinkle of it We often argued over who would sneak the first piece straight off the grill

Storage Tips

Keep leftover kafta in an airtight container in the fridge for up to three days Reheat gently in a skillet or wrap in foil and warm in the oven If you want to freeze shape uncooked kafta onto a tray until firm then transfer to a freezer bag for up to two months

Ingredient Substitutions

If you do not have Lebanese 7 spice you can use a mix of allspice cinnamon and black pepper If fresh parsley is not available substitute with curly parsley or a bit of cilantro Ground turkey can replace beef or lamb though texture will be slightly drier Use ripe vine tomatoes if plum tomatoes are out of season

Serving Suggestions

Serve kafta as part of a mezze spread with hummus baba ganoush and warm flatbread You can tuck them into pita pockets with pickles and tahini or lay them over a bright tomato cucumber salad For a hearty meal serve with buttery rice and grilled vegetables

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Cultural and Historical Context

Kafta is beloved throughout the Middle East with each region boasting its own twist Lebanese kafta stands out for its bright herbs and unique 7 spice blend Passing this recipe down through generations ties families to tradition and hospitality I love that every cook has their own special ratios and stories tied to kafta

Frequently Asked Questions About Recipes

→ What meat works best for kafta?

Both ground beef and lamb are excellent choices. Lamb brings a richer, gamier flavor, while beef gives a milder profile. A combination of both adds depth.

→ Can kafta be made without skewers?

Absolutely. The mixture can be shaped into patties or fingers and cooked directly on the grill or skillet without skewers.

→ How crucial is the Lebanese 7 spice?

This spice blend is essential for the classic, aromatic flavor. It typically includes cinnamon, allspice, black pepper, among others.

→ What sides pair well with kafta?

Kafta shines when served with rice, crisp salads, warm lavash, or soft pita. Roasted or grilled vegetables also complement the dish.

→ Can I prepare kafta in advance?

The mixture can be shaped ahead and refrigerated for a day before cooking, making it a convenient option for busy schedules.

→ How do I prevent kafta from drying out?

Be careful not to overcook, and use meat with enough fat content or combine beef and lamb for moist, flavorful results.