Lebanese kafta is a very versatile meat mix that’s made with just a handful of ingredients that can be prepared in many different ways in Lebanon. The meat mix can be made with beef or lamb or a combination of the two as well as yellow onion, parsley and spice.
To start it’s enjoyed raw (very lean) with a variety vegetables and pita bread. If raw is not your preference this meat mix is often prepared into kabobs to add to the Lebanese barbecue menu. In the kitchen it can be prepared with red sauce, tahini sauce, in a stew, in soup, or baked on pita to name a few.
When we’re too strapped for time to prepare the mix we swing by our locale butcher and buy it premixed. For a good quality mix it’s always better to prepare it yourself or know your butcher really well. Kafta is easy to assemble ahead of time, portion and freeze for future meals.
Don’t forget to pair this with our delicious homemade pita bread!
Kafta
Ingredients
- 1 lb Ground beef
- 1/2 Bunch minced parsley
- 1 Medium minced yellow onion
- 2 tsp Seven spice
- Salt to taste
Instructions
- Mix all ingredients together in bowl until combined well.
- store in fridge for same day use or freeze for future meals.
Cooking Kafta with pomegranate molasses
- Form kafta into equal size sausage or disks
- Heat skillet on medium-high, add oil and kafta; cook on one side until browned then flip and cook on opposite side until cooked through.
- Remove from heat and drizzle with 2 – 3 tbsp pomegranate molasses