Name: Delicious Lebanese Kafta Recipe
Prep time: 20 min
Cook time: PT-492878H32M53S
Total time: 52 min
Ingredients: 1 lb (450g) lean ground beef (80/20 fat ratio recommended); 1/2 lb (225g) ground lamb (or use more beef for 1.5 lb total); 1 cup finely chopped fresh parsley (about 1 large bunch); 1/4 cup finely chopped fresh mint (about 1/2 small bunch); 1 medium onion, very finely minced; 3 cloves garlic, minced; 1 teaspoon sea salt (or to taste); 1/2 teaspoon black pepper; 1/4 teaspoon Lebanese seven-spice blend (optional, or a pinch of cinnamon); 1 tablespoon olive oil (for mixture + more for cooking); Optional: 1-2 tablespoons all-purpose flour or fine breadcrumbs (for binding leaner meat); Wooden or metal skewers (if grilling)

Description

Unlock the secrets to perfectly seasoned, juicy Lebanese Kafta with this easy-to-follow, authentic recipe. Enjoy this versatile dish grilled, baked, or pan-fried, bursting with fresh herb and spice flavors.

Ingredients

Scale

1 lb (450g) lean ground beef (80/20 fat ratio recommended)
1/2 lb (225g) ground lamb (or use more beef for 1.5 lb total)
1 cup finely chopped fresh parsley (about 1 large bunch)
1/4 cup finely chopped fresh mint (about 1/2 small bunch)
1 medium onion, very finely minced
3 cloves garlic, minced
1 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon Lebanese seven-spice blend (optional, or a pinch of cinnamon)
1 tablespoon olive oil (for mixture + more for cooking)
Optional: 1-2 tablespoons all-purpose flour or fine breadcrumbs (for binding leaner meat)
Wooden or metal skewers (if grilling)

Instructions

1. Prepare Ingredients: Finely mince parsley, mint, onion, and garlic. Ensure they are almost a paste-like consistency.
2. Mix Kafta: In a large bowl, combine ground beef, ground lamb (if using), minced herbs, onion, garlic, salt, pepper, seven-spice (if using), and 1 tablespoon olive oil. Using your hands, gently mix until just combined and cohesive, being careful not to overmix.
3. Chill: Cover the bowl and refrigerate the kafta mixture for at least 30 minutes to firm up the fat and meld flavors.
4. Form Kafta: Wet your hands slightly. Take 2-3 tablespoons of mixture and mold it around metal skewers into 1/2-inch thick, elongated cylinders. Alternatively, form into small, oval, or round patties.
Grill: Preheat grill to medium-high. Oil grates lightly. Grill skewers/patties for 3-4 minutes per side, until cooked through and nicely charred.
Bake: Preheat oven to 400°F (200°C). Place kafta on a baking sheet and bake for 15-20 minutes, flipping halfway, until browned and cooked to an internal temperature of 160°F (71°C).
Pan-Fry: Heat olive oil in a skillet over medium-high heat. Cook patties in batches for 3-5 minutes per side until golden and cooked through.
6. Serve: Serve immediately with traditional accompaniments like pita, hummus, tabbouleh, or a fresh salad.

Prep Time: 20 mins
Cook Time: 15-20 mins