Lebanese Beef Kafta

Kafta (also spelled kofta) traces its roots to the Levantine and broader Middle-Eastern culinary traditions, where minced meat mixed with herbs and spices has been prepared for centuries.

The name derives from the Turkish word “köfte”, meaning “ball of meat”, and the dish spread throughout the Ottoman Empire, adapting to local tastes. In Lebanon, the preparation typically uses beef or lamb combined with parsley, onion and a distinctive seven-spice blend, reflecting the region’s love of aromatic seasonings.

Grilling the shaped patties over open fire or a grill imparts a smoky char that is central to the dish’s appeal. Today, Lebanese Kafta is enjoyed both at family gatherings and in street-food stalls, often accompanied by rice, tabbouleh or fresh pita. ■

See the full recipe for Lebanese Beef Kafta