If you adore bold, vibrant flavors wrapped up in juicy, tender meat, you will absolutely fall in love with this Lebanese Kafta Recipe. This dish brings together the aromatic spices of the Middle East with fresh herbs and perfectly seasoned ground meat, resulting in a texture and taste that feels both comforting and exciting. Whether you are new to Lebanese cuisine or a seasoned fan, this kafta delivers a delicious combination that’s easy to prepare, fun to share, and guaranteed to impress at any meal.
Ingredients You’ll Need
As you gather your ingredients for this Lebanese Kafta Recipe, you’ll notice how simple yet thoughtfully chosen every item is. Each plays a key role: the fresh parsley adds brightness, the spices bring warmth and complexity, and the meat provides that hearty foundation that makes kafta so satisfying.
- 1 pound ground beef or lamb (or a combination): Choose fresh meat with just enough fat to keep the kafta juicy.
- ½ cup finely chopped parsley: Fresh parsley gives a vibrant color and a subtle herbaceous note.
- 1 small onion (grated or minced): Onion adds moisture and natural sweetness, balancing the spices.
- 2 cloves garlic (minced): Garlic offers its unmistakable punch that deepens the flavor profile.
- 1 teaspoon ground allspice: This warm spice blends perfectly with meat for that signature Lebanese taste.
- ½ teaspoon ground cinnamon: Cinnamon adds a mild, sweet layer that complements the savory ingredients.
- 1 teaspoon salt: Essential for bringing all the flavors together.
- ½ teaspoon black pepper: For a gentle heat and earthy flavor.
- ¼ teaspoon cayenne pepper (optional): Adds a touch of spice if you like heat in your kafta.
- Olive oil for grilling or brushing: Helps to create a flavorful crust and keep the kafta moist during cooking.
How to Make Lebanese Kafta Recipe
Step 1: Mix the Ingredients
Combine the ground meat, fresh parsley, grated onion, minced garlic, allspice, cinnamon, salt, black pepper, and cayenne (if using) in a large bowl. Use your hands to mix gently but thoroughly, making sure the seasoning is evenly distributed without overworking the meat, which keeps the texture tender and juicy.
Step 2: Shape the Kafta
Divide the mixture into 6 to 8 equal portions. Shape each into an oval log shape or slightly flattened patties. If you prefer grilling in the traditional style, mold them onto skewers, which also makes flipping easier and adds authentic grill marks.
Step 3: Heat the Grill or Pan
Preheat your grill, grill pan, or skillet to medium-high heat. Brush it lightly with olive oil to prevent sticking and encourage a beautiful sear.
Step 4: Cook the Kafta
Place the kafta on the hot surface and cook for 4 to 5 minutes on one side until nicely browned. Flip carefully and continue cooking for another 4 to 5 minutes, or until the meat is cooked through and juicy. The result should be a perfectly caramelized exterior with a tender inside.
How to Serve Lebanese Kafta Recipe
Garnishes
The best way to enhance this Lebanese Kafta Recipe is with fresh, vibrant garnishes. Think chopped parsley and a squeeze of lemon for brightness. A drizzle of tahini or a dollop of cool tzatziki sauce adds creaminess that contrasts beautifully with the spices.
Side Dishes
Serve your kafta with warm pita bread for dipping into hummus or a fresh salad, such as cucumber and tomato with a light lemon dressing. Roasted vegetables or fluffy rice pilaf complements the rich flavors and round out the meal wonderfully.
Creative Ways to Present
For a fun twist, try serving the kafta skewers as part of a mezze platter with olives, pickles, baba ganoush, and tabbouleh. You can also stuff flatbreads with sliced kafta, pickled onions, and fresh herbs for a satisfying handheld feast.
Make Ahead and Storage
Storing Leftovers
Leftover kafta can be stored in an airtight container in the refrigerator for up to 3 days. Keep them separate from any wet sides to maintain their texture.
Freezing
If you want to save some for later, shape the kafta and freeze them raw on a tray. Once frozen solid, transfer to a freezer-safe bag for up to 2 months. You can also freeze cooked kafta, but raw freezing helps retain moisture better.
Reheating
Reheat leftover kafta gently in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving if possible to prevent drying out the meat.
FAQs
Can I use all beef or all lamb for this Lebanese Kafta Recipe?
Absolutely! Both beef and lamb work wonderfully. Lamb offers a richer, more traditional flavor, while beef is leaner and might be easier to find. Mixing them can balance taste and texture beautifully.
Is it necessary to use skewers when cooking kafta?
No, skewers help keep the shape and make grilling easier, but you can also form kafta into patties and cook them in a skillet or bake them in the oven. Each method results in delicious kafta!
What can I serve with kafta for a full Lebanese meal?
Pair your kafta with tabbouleh, hummus, fattoush salad, and warm pita bread for a vibrant, authentic Lebanese feast that is sure to impress.
How spicy is the kafta with cayenne pepper?
The cayenne pepper adds only a slight kick. You can adjust the amount or leave it out entirely if you prefer a milder flavor, making the recipe versatile to suit your spice tolerance.
Can this recipe be made gluten-free and dairy-free?
Yes, this Lebanese Kafta Recipe is naturally gluten-free and dairy-free, making it an excellent choice for many dietary needs without compromising any flavor.
Final Thoughts
This Lebanese Kafta Recipe is truly a small celebration of Middle Eastern flavors that fits effortlessly into your weeknight dinner or an impressive weekend gathering. The beauty is in its simplicity and richness—it’s one of those dishes you keep coming back to because it just hits the spot every time. I can’t wait for you to make it, enjoy it, and share it with your loved ones. Happy cooking!
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Lebanese Kafta Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
- Diet: Gluten Free
Description
Lebanese Kafta is a flavorful and aromatic grilled meat dish made from ground beef or lamb mixed with parsley, onion, garlic, and warm spices like allspice and cinnamon. Shaped into logs or patties and grilled to perfection, kafta is a delicious Middle Eastern main course often enjoyed with pita bread, hummus, or fresh salads.
Ingredients
Meat Mixture
- 1 pound ground beef or lamb (or a mix of both)
- ½ cup finely chopped parsley
- 1 small onion, grated or finely minced
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
For Cooking
- Olive oil for grilling or brushing
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground meat with chopped parsley, grated onion, minced garlic, ground allspice, cinnamon, salt, black pepper, and cayenne pepper if using. Use your hands to mix thoroughly until all ingredients are evenly incorporated, taking care not to overwork the mixture to maintain tenderness.
- Shape the Kafta: Divide the meat mixture into 6 to 8 equal portions. Shape each portion into an oval log or flatten slightly to form patties. Alternatively, mold the mixture around skewers for grilling if preferred.
- Preheat Cooking Surface: Heat a grill, grill pan, or skillet over medium-high heat. Lightly brush the cooking surface with olive oil to prevent sticking and to add flavor.
- Cook the Kafta: Place the shaped kafta onto the preheated grill or pan. Cook each side for 4 to 5 minutes until well browned and cooked through, ensuring the internal temperature reaches a safe level for ground meat.
- Serve: Remove the kafta from heat and serve hot. Ideal accompaniments include pita bread, hummus, tzatziki, or a fresh cucumber and tomato salad for a traditional Lebanese meal experience.
Notes
- Kafta can be cooked using different methods: grilled, pan-fried on stovetop, or baked at 400°F (200°C) for 20–25 minutes.
- You can freeze shaped kafta before cooking for convenient meal prep.
- Lamb provides a richer, more authentic flavor, while beef offers a leaner alternative.
