Lebanese Kafta (Café Najat style) in lamb or beef & you don’t need egg or breadcrumbs to bind

𝕃𝕖𝕓𝕒𝕟𝕖𝕤𝕖 𝕄𝕖𝕒𝕥 𝔹𝕦𝕣𝕘𝕖𝕣/ 𝕂𝕖𝕓𝕒𝕓 (𝕂𝕒𝕗𝕥𝕒) 𝕚𝕟 𝕝𝕒𝕞𝕓
Lebanese Kafta is our traditional minced/ ground meat of beef or lamb burger meat that’s mixed with finely chopped onion, parsley & warm spices. These can be served in burger round or sheesh kebab or meatball shapes & grilled, pan-fried, bbq’d, oven-baked or even air-fried.
Mummy Najat loves Kafta in lamb & we make Kafta in the way our late father, used to make kafta by adding red bell pepper & other warm spices.
This recipe makes for 1 kg Kafta, where 500g can make 12 lamb Kafta burgers, which I use for a Kafta, tomato & potato traybake. The other 500g was put in the freezer 🥶 for next time.
𝑌𝑜𝑢 𝑁𝑒𝑒𝑑：
1kg minced/ ground lamb or beef (fine not coarse)
50g / small bunch flat leaf parsley, finely chopped
1 large onion, finely chopped/ grated
1 large red bell pepper, finely chopped/ grated
1-2 tsp seasalt
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground nutmeg
🧅 In a large bowl, add onions, bell pepper, parsley, minced meat, salt, allspice, cinnamon & nutmeg.
🧤 Using latex gloves (or your clean hands), mix everything thoroughly ensuring to incorporate all the ingredients very well. Mixing should be for approx 5 mins.
🥶 Flatten out mixture & decide if you want to use all of the 1 kg of meat or use half now & other half could be placed in freezer & labelled. For half you are using, place meat Kafta in fridge for at least 30 mins before you start cooking with it. This helps to bind meat together without using an egg.
🍔 500g makes approx 12 burgers. Scoop out a golf-sized ball of meat & either shape it as a burger or as a sheesh kebab using bbq wooden sticks (pre-soaked in water) or even stainless steel sheesh swords 🗡️⚔️ cook them to your liking, approx 10-20 mins either rare, medium or well done.
#lebanesefood #grilling #kafta #kofta #köfte #koftarecipe #kebab #kebabfrozen #kebablovers #koba
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