Beef kafta is a juicy, flavorful mix of ground beef, curly parsley, onion, and spices that is simple, quick, and budget-friendly to make. In this recipe, I’ll show you how to shape beef kafta into patties and cook them over the stovetop.
This kafta recipe is my go-to dish when I am pinched for time and craving Mediterranean cuisine.
It is especially versatile when I don’t have all the Lebanese side-dishes that accompany the kebabs (hummus, toum, rice, pita bread etc). They are great in sandwiches and burgers! You can shape them into oblong or circular patties and smack it in sub or burger buns. Then add your condiments and say hola to kafta heaven. 🤤
It is my Lebanese husband’s fault. He introduced me to Lebanese kafta. Holy cannoli— I was impressed at how fresh they taste and how quickly and simple they can be made. But I was most impressed by the spices used to flavor kafta!
Me: “What is allspice and nutmeg doing in meat? It … it tastes amazing??! QUEEEE? 🤯” Not at all the savory spices I am used to in Latin American cuisine!
What meat is Kafta made of?
Lebanese kafta is typically made from beef, lamb, or a mix of both. The choice depends on your preference and availability.
If I have the budget and access to a butcher, I like to use a 50/50 blend of lamb and lean or extra-lean ground beef. Since lamb isn’t always available in my local grocery stores, I often go with medium ground beef. The fat content in medium ground beef makes it easier to shape the beef kafta and helps it stay intact while cooking. Leaner cuts, like extra-lean ground beef, tend to fall apart during cooking because they lack the fat needed to bind the ingredients together.
Ingredients in Beef Kafta
- Medium ground beef
- Curly parsley
- Yellow onion
- Kafta spices (allspice, black pepper, nutmeg, white pepper, cayenne)
- Salt
What is Kafta Seasoning Made Of?
You can buy a pre-made kafta spice blend from the Middle Eastern section of the grocery store or make your own. There’s no ‘one’ recipe for beef kafta seasoning—everyone makes it a little differently.
Like many people, I seem to never have time (lol), so I use the pre-made blend. Perhaps in the near future I’ll get around to making my own recipe. 😉
To capture the authentic Middle Eastern flavor, make sure the ingredient list includes at least one of the following: allspice, nutmeg, or cinnamon. These spices provide the signature earthy, nutty, and slightly sweet taste of beef kafta.
Other possible ingredients include coriander, onion powder, garlic powder, sumac, black pepper, white pepper, cumin, oregano, and cloves.
How to Make Beef Kafta
Cooking beef kafta over the stovetop is quick and easy. Here’s how you do it:
- Finely chop the curly parsley and onion.
- Combine all ingredients by hand and shape the mixture into patties.
- Heat a pan and add the patties. Cook for about 10 minutes, flipping every few minutes until browned on both sides.
- Drain excess fat from the pan as the patties cook to ensure even browning.
- Once done, place the patties on a paper towel to drain further.
What to Serve with Beef Kafta
Traditionally, kafta is enjoyed with pita bread, rice, pickled turnips, garlic sauce (toum), tabouli salad, and hummus.
I love spreading toum and hummus on a piece of pita, wrapping it around a beef kafta patty, and adding pickled turnips. Sometimes, I switch things up by adding tabouli to each bite for a burst of fresh citrus, green flavors.
For a more unconventional twist, you can use kafta as a sandwich filling or burger patty—the choice is yours!
Tips for Delicious Beef Kafta
- 🌡️ Use room-temperature ground beef. If the beef is cold, it can be uncomfortable to hand-mix (I usually end up taking warm-up breaks!). Room-temperature meat mixes more smoothly with the other ingredients. Keep ground beef out for a maximum of two hours before use.
- 🍳 Drain excess fat while cooking. This ensures even cooking and better browning.
- 🌿 Save time by using a food processor to finely chop the parsley and onion. Alternatively, you can grate the onion—just be prepared for a juicy process!
