Lebanese Kafta is a traditional Middle Eastern dish featuring seasoned ground meat molded into kebabs and grilled to perfection. This aromatic and flavorful dish brings the essence of Lebanese cuisine right to your table with minimal effort and maximum taste.
Why You’ll Love This Recipe
This Lebanese Kafta recipe is a game-changer for your culinary repertoire. It’s incredibly quick to prepare, taking just 20 minutes from start to finish. The aromatic blend of spices creates an authentic Middle Eastern flavor profile that’s both exotic and comforting. Kafta is versatile enough for weeknight dinners yet impressive enough for entertaining. The straightforward preparation makes it accessible even to novice cooks, and it’s a fantastic way to explore Lebanese cuisine without complex techniques or hard-to-find ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or lamb serves as the protein foundation for kafta. Either meat works wonderfully, though lamb offers a more traditional and slightly gamier flavor, while beef provides a milder taste that might be more familiar to western palates. You can also use a mixture of both for the best of both worlds.
Onion adds moisture and a sweet pungency that’s essential to authentic kafta. When grated, it releases its juices into the meat mixture, helping bind the ingredients while infusing flavor throughout.
Garlic brings its characteristic aromatic quality, enhancing the overall depth of flavor without overpowering the other ingredients.
Parsley contributes a fresh, herbaceous note and bright color to the kafta. This herb is a staple in Lebanese cooking and helps balance the richness of the meat.
Cumin provides earthy, warm notes that are quintessential to Middle Eastern cuisine. It adds complexity and depth to the kafta’s flavor profile.
Cinnamon might seem surprising in a savory dish, but it’s a signature spice in Lebanese cooking. It adds a subtle sweetness and warmth that elevates the entire mixture.
Allspice brings a complex flavor that’s simultaneously peppery, sweet, and aromatic. It’s a perfect complement to the other spices in this blend.
Salt and pepper are essential for enhancing all the other flavors. Don’t skimp on proper seasoning, as it makes the difference between good and great kafta.
Olive oil helps prevent sticking during grilling and adds a subtle Mediterranean flavor that complements the dish beautifully.
Directions
- In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, cumin, cinnamon, allspice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. For best results, use your hands to ensure even distribution of spices and ingredients.
- Take portions of the mixture and shape them into oval-shaped patties, about 4 inches long and 1 inch thick. Traditional kafta has an elongated shape, which helps it cook evenly on the grill. Slightly wet your hands to prevent sticking while forming the kebabs.
- Preheat your grill or grill pan to medium heat. Brush the surface lightly with olive oil to prevent sticking. If using skewers, you can also mold the meat mixture around them for traditional kebab presentation.
- Place the kafta on the preheated grill and cook for approximately 4-5 minutes on each side. The kebabs should develop a nice brown crust while remaining juicy inside. Avoid pressing down on them while grilling to retain their moisture.
- Once cooked through with no pink remaining in the center, remove from heat and let rest for a couple of minutes before serving. This allows the juices to redistribute throughout the meat.
- Serve hot with warm pita bread, hummus, tabbouleh, or a fresh Mediterranean salad for an authentic Lebanese meal experience.
Servings and Timing
This recipe yields 4 generous servings, making it perfect for a family dinner. The preparation requires minimal time investment, with just 10 minutes of prep and 10 minutes of cooking time, totaling a mere 20 minutes from start to finish. Each serving contains approximately 290 calories, offering a satisfying meal that won’t break your calorie bank. For larger gatherings, the recipe doubles easily without any adjustments to cooking technique or time.
Variations
Kafta in Tomato Sauce: After grilling the kafta for just 2 minutes per side, transfer to a baking dish. Cover with sliced tomatoes, sliced potatoes, and tomato sauce, then bake at 375°F for 20-25 minutes for a comforting one-dish meal.
Stuffed Kafta: Create a depression in each patty before cooking and fill with a mixture of feta cheese and chopped mint. Seal the edges and grill as directed for a delightful surprise inside.
Spicy Kafta: Add 1/2 teaspoon of cayenne pepper or Aleppo pepper to the meat mixture for a version with some heat.
Veggie-Packed Kafta: Incorporate 1/4 cup of finely grated zucchini or carrot to the mixture for added nutrition and moisture.
Oven-Baked Version: If you don’t have access to a grill, arrange the kafta on a baking sheet lined with parchment paper and bake at 400°F for 15-18 minutes, turning halfway through.
Storage/Reheating
Refrigeration: Store cooked kafta in an airtight container in the refrigerator for up to 3 days. For best results, cool completely before refrigerating to prevent condensation.
Freezing Raw Kafta: Shape the meat mixture into patties, place on a parchment-lined baking sheet, and freeze until solid. Transfer to freezer bags and store for up to 3 months. Thaw in the refrigerator overnight before grilling.
Freezing Cooked Kafta: Cooked kafta can be frozen in airtight containers for up to 2 months. Separate layers with parchment paper to prevent sticking.
Reheating: For best results, reheat kafta in a covered skillet over medium-low heat with a splash of water to create steam, which helps retain moisture. Heat for 3-4 minutes, turning occasionally. Alternatively, microwave on 70% power for 1-2 minutes, covered with a damp paper towel.
Maintaining Juiciness: Avoid high heat when reheating to prevent the kafta from drying out. Adding a drizzle of olive oil before reheating can help restore some moisture and flavor.
FAQs
How do I know when the kafta is cooked perfectly?
The kafta should be browned on the outside and reach an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for lamb. A meat thermometer is the most reliable way to check doneness. The meat should no longer be pink inside but still juicy.
Can I make kafta without a grill?
Absolutely! While grilling imparts a wonderful smoky flavor, kafta can also be cooked in a cast-iron skillet or baked in the oven at 400°F (200°C) for about 15-18 minutes, turning halfway through cooking.
Why is my kafta falling apart on the grill?
This typically happens when the mixture is too loose or hasn’t been mixed thoroughly. Make sure to knead the meat mixture well until it becomes tacky. Chilling the formed kafta in the refrigerator for 30 minutes before grilling can also help it hold together better.
What’s the difference between kafta and kofta?
The terms are often used interchangeably, but they refer to the same concept of seasoned ground meat formed into shapes and cooked. “Kafta” is the Lebanese pronunciation, while “kofta” is more commonly used in other Middle Eastern and South Asian countries, with slight regional variations in spices and preparation.
Can I make kafta ahead of time?
Yes! You can prepare the meat mixture up to 24 hours in advance and keep it refrigerated. In fact, letting the mixture marinate overnight allows the flavors to develop more fully. You can also shape the kafta and refrigerate until ready to cook.
What side dishes pair well with Lebanese kafta?
Traditional accompaniments include tabbouleh (parsley and bulgur salad), hummus, baba ganoush (eggplant dip), fattoush (bread salad), warm pita bread, and tzatziki (yogurt and cucumber sauce). A simple tomato and cucumber salad dressed with lemon and olive oil also makes a perfect side dish.
Is kafta healthy?
Kafta can be part of a healthy diet, especially when made with lean meat and served with vegetable-based side dishes. It’s high in protein and contains a variety of spices that have antioxidant properties. To make it healthier, use leaner meat (90/10 or 93/7) and serve with plenty of vegetables.
Can I use ground turkey or chicken instead of beef or lamb?
Yes, poultry can be substituted for a leaner version, though the texture and flavor will differ from traditional kafta. If using ground turkey or chicken, you might want to add 1-2 tablespoons of olive oil to the mixture to prevent it from drying out during cooking.
Why does authentic kafta use cinnamon?
Cinnamon is a signature spice in Lebanese cooking that adds warmth and complexity to savory dishes. It pairs beautifully with meat and other warm spices like cumin and allspice. The amount used creates a subtle background note rather than an obviously sweet flavor.
How can I make my kafta more moist?
To ensure juicy kafta, don’t overwork the meat mixture, don’t press the patties while cooking (which squeezes out juices), and don’t overcook them. Including enough grated onion is also key, as it adds moisture. Some cooks add a tablespoon of ice water or a small amount of plain yogurt to the mixture for extra juiciness.
Conclusion
Lebanese Kafta brings the vibrant flavors of Middle Eastern cuisine to your table with surprising ease. This traditional dish showcases how a thoughtful combination of spices and simple techniques can transform basic ingredients into something truly special. Whether you’re new to Lebanese cooking or a seasoned enthusiast, this kafta recipe offers a delicious entry point into the culinary traditions of the Levant. The versatility of kafta makes it suitable for casual family dinners and special occasions alike. With its perfect balance of aromatic spices, fresh herbs, and quality meat, this dish is sure to become a regular in your cooking rotation. Make it once, and you’ll understand why kafta has been treasured in Lebanese households for generations.
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Lebanese Kafta
Lebanese Kafta is a delicious Mediterranean dish made with spiced ground meat, often served with pita bread, hummus, or salad. It’s perfect for grilling and packed with flavor!
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
1 lb ground beef or lamb
1 onion, grated
2 cloves garlic, minced
1 tablespoon parsley, chopped
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
Salt and pepper to taste
Olive oil for grilling
Instructions
- In a bowl, mix ground meat, grated onion, garlic, parsley, cumin, cinnamon, allspice, salt, and pepper until well combined.
- Form the mixture into long, oval-shaped kebabs.
- Heat a grill or grill pan over medium heat and brush with olive oil.
- Grill the kafta for 4-5 minutes on each side until browned and cooked through.
- Serve with pita bread, hummus, or your favorite salad.
Notes
- Kafta can also be cooked in the oven or on a stovetop grill pan if an outdoor grill is unavailable.
- For a juicier texture, use a mix of beef and lamb.
- Serve alongside Lebanese garlic sauce for an authentic touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
- Diet: Halal
