Kafta (Lebanese Ground Meat Kebab with Spices)

About This Recipe

Kafta (كفتة) is the Lebanese and broader Levantine name for the ground meat kebab tradition — closely related to the Turkish köfte, Persian koobideh, and Egyptian kufta. What makes the Lebanese kafta distinctive within the family of eastern Mediterranean ground meat preparations is its characteristic spice blend: the 'baharat' spice mix (or at minimum allspice and cinnamon) gives it a warm, sweet-savory depth, while the inclusion of fresh herbs — parsley, onion, and sometimes fresh mint — distinguishes it from the drier Turkish and Persian variants. Some Lebanese recipes also incorporate toasted pine nuts pressed into the surface, adding texture and richness. Kafta is prepared in multiple forms depending on the occasion: pressed onto skewers and grilled over charcoal (kafta mishwiyye), formed into ovals and pan-fried (kafta maqliyye), braised in tomato sauce and tahini (kafta bi tahini), or baked in a tray with potato slices and tomato (kafta bil siniyye). In Turkish cities with Lebanese restaurant communities, kafta appears as part of mixed grill mezes, often served alongside hummus, baba ganoush, and fattoush. The dish represents one of the rich points of culinary overlap between Turkish and Arabic food traditions.

Ingredients

Serves 4

• 500 gground lamb or beef (or mix)
• 1 mediumonion(grated, liquid squeezed out)
• 1/2 cupflat-leaf parsley(very finely chopped)
• 1 tspallspice (baharat)
• 1/2 tspcinnamon
• 1/2 tspcumin
• 1/4 tspnutmeg
• 1 tspsalt
• 1/2 tspblack pepper
• 2 tbsptoasted pine nuts(optional)

Instructions

1. 1

   Mix and Rest

   Combine ground meat, squeezed onion, parsley, all spices, salt, and pepper in a bowl. Knead for 4-5 minutes until smooth and cohesive. Refrigerate for 30 minutes — the resting allows the spices to bloom and the mixture to firm up.

2. 2

   Shape the Kafta

   Form the mixture into elongated oval patties or press onto flat metal skewers. Each portion should be about 80-90g. If using pine nuts, press a few into the surface of each patty.

3. 3

   Grill or Pan-Fry

   Grill over medium-hot charcoal for 3-4 minutes per side, or pan-fry in a very hot dry cast-iron pan for 3-4 minutes per side. The kafta should be charred in spots and just cooked through — avoid overcooking, which makes them dry.

4. 4

   Serve

   Serve immediately with hummus, fresh pita or flatbread, sliced tomatoes, fresh parsley, and tahini sauce or yogurt. Sprinkle with sumac if available.

Variations

• •

  Kafta bil siniyye: arrange kafta patties in a baking dish with sliced potato and tomato, cover with tahini sauce, and bake at 200°C for 25 minutes.

• •

  Kafta bi tahini: braise pan-fried kafta in a sauce of tahini, lemon juice, water, and garlic for 15 minutes.

• •

  Kafta with Aleppo pepper: substitute the allspice with pul biber for a Turkish-Lebanese fusion version.

Storage

Cooked kafta keeps refrigerated for 2 days. Reheat in a dry hot pan for 2 minutes per side. Raw shaped kafta can be refrigerated (covered) for 24 hours before cooking.

Frequently Asked Questions