“It’s Kafta, not Köfte!” Again and again I have to tell this to friends when I serve them these delicious Lebanese kebabs made of minced meat and parsley. Well, Köfte is going in the right direction after all 😀
Kafta is as the Lebanese counterpart to the meatball, the Turkish Köfte or the Ćevapčići of the Balkans. The basic recipe is very changeable and finds its home in the most diverse dishes. Whether in the oven with tomatoes and potato slices, as oval meatballs from the grill, hidden in flat bread or in a hearty tomato sauce – Kafta is always welcome on my plate.
The great thing about Kafta is the quick preparation time. Quickly chop onion and parsley, season everything and your cafta is ready. You won’t get the grill or the oven preheated any faster. But what you can expect is an absolute sensation of taste. The usual suspects on the barbecue soon look boring. Especially if you serve Kafta with a good dash of Hummus and a portion of Taboulé.
But there’s one more tip I’d like to give you! In the photo you can see such reddish onions under the skewers. These are sumac onions. Sumac is a slightly sour spice. Sumac onions are excellent with grilled meat. You can find the recipe here.
Either way, you’ll love it. I’m sure you will 🙂.
Recipe for Kafta
- 500 g minced beef or minced lamb
- 1 Onion
- 1 bunch Flat leaf parsley
- 2 tbsp Pomegranate syrup
- 1/2 tsp Cinnamon
- Salt, pepper
- Chop onion and parsley finely.
- Mix the chopped onion, parsley, pomegranate syrup and cinnamon with the minced meat to a mass. Season to taste with salt and pepper.
- Grill or roast the kafta either on the grill, pan or oven.
- You can put the kafta on skewers or make it into a meatball.