Description
Classic Lebanese kafta made in one pan, featuring seasoned ground beef and lamb shaped into patties, cooked with onions, tomatoes, and a light lemon-garlic sauce.
Ingredients
Units
Scale
- 500 g ground beef (or half beef/half lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup water or broth
- 2 tbsp lemon juice
- Optional: 1/4 tsp chili flakes
Instructions
- In a bowl, mix the ground meat, garlic, parsley, cumin, allspice, cinnamon, salt and pepper until well combined.
- Form mixture into small oblong patties (kafta), about 8–10 pieces.
- Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add tomato and sauté for another 2–3 minutes until slightly softened.
- Push vegetables to the side and place kafta patties in the pan. Cook about 3–4 minutes per side until browned.
- Pour water (or broth) and lemon juice around the patties, sprinkle chili flakes if using, then cover and simmer for 8–10 minutes until cooked through.
- Uncover, cook an additional minute to reduce sauce slightly, then remove from heat.
- Serve warm with rice, pita, or salad.
Notes
- You can make kafta on skewers instead of patties if preferred.
- Adjust spices to taste—it’s common to add more cumin or a pinch of cinnamon.
- For extra flavor, add a splash of pomegranate molasses to the sauce.
- Leftovers keep well in fridge for 2–3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg