Lebanese Kafta Recipe
If you’ve ever wandered through a Lebanese kitchen or savored a meal with Middle Eastern flair, you know the irresistible charm of Lebanese Kafta. This recipe turns simple, everyday ingredients into juicy, aromatic meat logs or patties, packed with fresh herbs, warm spices, and incredible flavor. Whether you’re firing up the grill or using your stovetop, Lebanese Kafta is one of those beloved dishes that feels both special and easy at the same time — perfect for family dinners, backyard feasts, or any night you want a bit of something truly comforting and delicious.
Ingredients You’ll Need
The beauty of Lebanese Kafta is how it brings together just a handful of essential ingredients that each play a starring role in every savory bite. You don’t need anything fancy – just honest, bold flavors coming together with ease.
- Ground beef or lamb: The classic foundation, juicy and full-bodied; or use a mix for the richest flavor.
- Onion: Finely grated so it blends right in and keeps the kafta moist and tender.
- Fresh parsley: Brightens up the whole mixture with its vibrant color and fresh aroma.
- Garlic: Adds that unmistakable punch of savoriness in every bite.
- Ground allspice: The secret to that warm, subtly sweet Lebanese depth.
- Ground cinnamon: A gentle hint for richness and warmth—don’t skip it!
- Black pepper: Brings a gentle heat and helps balance the flavors.
- Salt: Essential for drawing out every nuance and making all the ingredients sing.
- Cayenne pepper (optional): For those who love a little kick, just a pinch will do the trick.
- Olive oil: For grilling or pan-searing, it gives just the right touch of flavor and keeps the kafta succulent.
How to Make Lebanese Kafta
Step 1: Mix the Ingredients
Start by getting a big bowl and tossing in the ground beef or lamb (or a hearty mix of both), along with the grated onion, chopped parsley, minced garlic, all the spices, and of course, a sprinkle of cayenne if you’re in the mood for boldness. Nothing beats mixing with your hands—it not only makes sure everything comes together evenly, but it also starts building the magic that makes Lebanese Kafta so special.
Step 2: Shape the Kafta
To give your kafta that traditional look, scoop up some of the meat mixture and form it into small logs or patties. Press firmly as you shape each one—this helps them hold together perfectly whether you’re grilling or pan-searing. Want to get fancy? Shape them onto skewers for a festive, authentic presentation.
Step 3: Fire Up the Grill or Stovetop
If grilling outdoors, preheat your grill to medium-high and lightly oil the grates. For those staying indoors, heat a tablespoon of olive oil in a skillet over medium heat. Grill or sear the kafta for about 4–5 minutes per side, turning once, until they’re cooked through and perfectly browned with gorgeous charred edges.
Step 4: Serve and Savor
There’s nothing quite like the moment you take your Lebanese Kafta off the heat—the aroma, the juiciness, the anticipation! Serve piping hot alongside fresh rice, pillowy pita bread, or a crisp salad. Every bite is fragrant, tender, and absolutely crave-worthy.
How to Serve Lebanese Kafta
Garnishes
A sprinkle of freshly chopped parsley goes a long way, adding color and brightness. For an extra touch, scatter some sumac or drizzle with a spoonful of tahini or cool yogurt sauce. A squeeze of lemon right before serving gives everything an irresistible freshness that takes Lebanese Kafta over the top.
Side Dishes
Pile your kafta high on a platter and round out the meal with simple sides—think buttery rice pilaf, warm pita wedges, crisp cucumber and tomato salad, or a bowl of classic hummus. Each one complements the bold spicing of Lebanese Kafta beautifully, making for a dinner everyone will remember.
Creative Ways to Present
Liven things up by threading kafta onto skewers and serving them kabob-style, or tuck them into pita pockets with shredded lettuce and veggies for an on-the-go lunch. You can even slice leftovers and serve them atop grain bowls or tossed in salads for a fresh, protein-packed twist on lunch the next day.
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck leftover Lebanese Kafta into an airtight container and refrigerate. It’ll keep perfectly for up to 3 days, making it easy to enjoy effortless lunches and dinners all week long.
Freezing
To freeze, arrange cooled kafta in a single layer on a tray until firm, then transfer to freezer bags. They’ll keep nicely for up to three months. Just think—future you will be so grateful to pull out a batch of Lebanese Kafta for an instant taste of homemade comfort.
Reheating
When ready to reheat, gently warm kafta in a skillet over low heat or pop them in a low oven (about 300°F) until heated through. If you’re in a rush, the microwave works too—just cook in short bursts to keep them juicy and tender.
FAQs
Can I use only beef or only lamb for Lebanese Kafta?
Absolutely! Traditional recipes often use a mix for richness, but using all beef or all lamb works just as well. Choose what you love or have on hand—Lebanese Kafta will shine either way.
How do I keep my kafta from falling apart?
The trick is to mix the ingredients really well and press them firmly when shaping. If your mixture feels too loose, you can chill it for 15-20 minutes before forming the logs to help them hold together on the grill or pan.
Is it possible to bake Lebanese Kafta instead of grilling or pan-frying?
Definitely! Arrange your shaped kafta on a baking sheet and bake at 400°F (200°C) for about 20 to 25 minutes, turning halfway through for even browning. This is a great option when you want a hands-off approach.
What sauces pair best with Lebanese Kafta?
You can’t go wrong with creamy yogurt-tahini sauce, cool tzatziki, or classic hummus. Even a quick cucumber-yogurt dip brings out all the savory, herby flavors in the kafta.
Can I prepare the kafta mixture in advance?
Yes! Mix everything together and refrigerate (covered) for up to 24 hours before shaping and cooking. This not only saves time but also lets the flavors develop even more deeply for a truly unforgettable Lebanese Kafta experience.
Final Thoughts
I can’t recommend this Lebanese Kafta enough—it’s easy, satisfying, and brimming with heart and heritage. Whether you’re sharing it with loved ones or treating yourself to something homemade, take the leap and let this beloved dish become a new favorite at your table.
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Lebanese Kafta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Lebanese Kafta is a flavorful and aromatic dish made with a blend of ground beef or lamb, spices, and herbs. These grilled or pan-seared meat patties are perfect for a quick and delicious meal.
Ingredients
Ground Meat Mixture:
- 1 pound ground beef or lamb (or a mix)
- 1 small onion, finely grated
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
For Cooking:
- 1 tablespoon olive oil (for grilling or pan-searing)
Instructions
- Mix Ingredients: In a large bowl, combine the ground meat, grated onion, parsley, garlic, allspice, cinnamon, black pepper, salt, and cayenne (if using).
- Form Kafta: Shape the mixture into small logs or patties, pressing firmly.
- Grill or Pan-Sear: Grill for 4–5 minutes per side or cook in a skillet for about 4–5 minutes per side.
- Serve: Enjoy hot with rice, pita, or salad.
Notes
- Kafta can be skewered for grilling or baked in the oven at 400°F (200°C) for 20–25 minutes.
- Pairs well with tzatziki, hummus, or cucumber-yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 kafta logs
- Calories: 310
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
