Ingredient
Ground beef mixed with parsley, onion, and a carefully balanced spice blend has been shaping itself into oblong patties and hitting hot grates across the Levant for centuries - and Lebanese kafta remains one of the most satisfying expressions of this ancient tradition. The word itself traces back to the Persian "kofta", meaning pounded meat, but in Lebanon the dish took on its own distinct character: herbaceous, gently spiced, and built for the grill.
The food processor does most of the heavy lifting here. Parsley is pulsed first until finely chopped, then set aside while the quartered onion takes its turn - blitzed until almost liquid, releasing its moisture and natural sweetness. Both go back into the bowl with the ground beef, 7-spice, cumin, cinnamon, coriander, a whisper of cayenne, salt, and black pepper. A few pulses bring everything together into a cohesive, fragrant paste that holds its shape beautifully without any egg or breadcrumb in sight.
The mixture is shaped into roughly 12 oblong patties about an inch thick - sturdy enough to handle the grill with confidence. Four to five minutes per side over medium-high heat is all it takes, leaving the outside with a little char and the inside juicy and full of flavour. The combination of fresh parsley, sweet onion, and warm spice makes every bite incredibly aromatic.
Kafta is endlessly versatile at the table. Tuck it into warm flatbread with hummus and sliced tomatoes, serve it alongside vermicelli rice and a fattoush salad, or keep things simple with a generous dollop of tahini sauce for dipping. However you plate it up, this is Lebanese home cooking at its most compelling - quick, flavourful, and deeply satisfying.
