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Lebanese Kafta, also known as Kofta in other regions, is a dish in Lebanese cuisine that captures the heart and soul of Middle Eastern flavours. These grilled meat skewers are a favourite at family gatherings, barbecues, and festive occasions.
Loved for their rich flavour and simplicity, Kafta offers a delightful experience for anyone looking to explore the authentic tastes of Lebanon.
What Is Kafta?
Kafta refers to ground meat, typically beef or lamb, mixed with a medley of herbs and spices, then shaped onto skewers and grilled to perfection. In Lebanon, Kafta is a versatile dish that can be served in many forms, grilled as skewers, baked in the oven, or cooked with vegetables in a stew
However, the most popular version is the grilled Kafta, where the meat is cooked over an open flame, imparting a smoky, charred flavour that is simply irresistible.
Ingredients and Taste
Lebanese Kafta consists of a blend of simple yet flavorful ingredients. The base of the dish is ground meat, usually lamb or beef, mixed with finely chopped parsley, onions, and garlic.
To this mixture, a variety of spices are added, cinnamon, allspice, and black pepper are common, with some variations including cumin or paprika for an added kick.
Once the ingredients are thoroughly combined, the mixture is shaped into long, sausage like forms on skewers. As the Kafta grills, the fat from the meat melts, basting the meat in its juices and creating a tender, juicy interior. The exterior becomes beautifully caramelized, offering a slightly crisp texture with deep, smoky undertones.
The taste of Kafta is a harmonious blend of savoury meatiness, the freshness of herbs, and the warm, aromatic spices. The balance between the robust flavours of the meat and the fragrant spices makes Kafta a dish that is both comforting and full of character.
A Taste of History
The origins of Kafta can be traced back to the ancient Levant, where grilling meat on skewers has been a tradition for centuries. The word “Kafta” itself is believed to come from the Persian word “kufta,” meaning “to grind” or “to beat,” referring to the preparation of the ground meat.
Kafta has become a beloved staple in Lebanese cuisine, a reflection of the country’s rich culinary heritage influenced by various cultures over the centuries. It is often served with a side of fresh vegetables, rice, or wrapped in flatbread with a drizzle of tahini or yogurt sauce.
Traditional Lebanese Kafta Recipe
Serves: 4 people
Ingredients:
- 500g ground lamb or beef (or a mix of both)
- 1 medium onion, finely grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
- Skewers (wooden or metal)
Directions
Preheat your grill or oven to 200°C (390°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning while grilling. In a large bowl, combine the ground meat, grated onion, parsley, mint, and spices (allspice, cumin, cinnamon, and paprika). Add salt and black pepper to taste, along with a drizzle of olive oil to keep the mixture moist.
Using your hands, mix the ingredients thoroughly, ensuring all the spices and herbs are evenly distributed throughout the meat. Mixing by hand helps tenderize the meat and ensures even seasoning, which is key to flavor packed kafta.
Take a handful of the meat mixture (about the size of a small ball) and mold it onto the skewer, shaping it into an elongated oval or sausage-like form, about 10 cm long. Make sure the kafta is firmly pressed onto the skewer to prevent it from falling off during grilling.
Continue shaping the rest of the meat mixture onto the skewers. Place the skewers on a baking tray if using the oven, or set them aside on a plate if grilling.
Grill the kafta over medium-high heat for about 8-10 minutes, turning occasionally to ensure even cooking. If using the oven, bake for 15-20 minutes, turning the skewers halfway through to achieve a nice, browned exterior. The kafta should be cooked through but still juicy.
For an authentic touch, you can lightly brush the kafta with olive oil or melted butter during the last few minutes of cooking. This adds a layer of richness and helps create a more flavourful crust.
Once cooked, remove the kafta from the grill or oven and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
Serve the kafta skewers hot, garnished with fresh parsley or mint. Pair with warm pita bread, hummus, or a fresh salad like tabbouleh or fattoush. You can also offer a side of yogurt or tahini sauce for dipping, which adds a creamy contrast to the spiced meat.
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