Kafta can take many shapes, from an oblong patty, to a hamburger-style round, to a shape that resembles a large sausage. Additional options include grilling Kafta on skewers or creating miniature bites to serve as appetizers. A basic dish, yes…but by no means is Kafta boring.
KAFTA
Ingredients
- 2 lbs ground meat (we recommend using a 50/50 mixture of lamb and beef with an 80% lean, 20% fat ratio)
- 1 TBL Syrian Spice
- 1 TBL salt
- ½ tsp pepper
- 1 ½ cups parsley, finely chopped (about 1 ½ – 2 bundles)
- 1 ½ cups yellow onion, minced
Directions
Combine lamb and beef in a mixing bowl. Add Syrian Spice, salt, pepper, parsley, and onions. Mix thoroughly with hands, being careful not to overmix. Create your preferred shape using 5-6 oz of meat for each patty. Cook until patties have an internal temperature of 155 degrees (medium-well). Cooking methods include pan frying, grilling, or even using a George Foreman (just like you would cook a hamburger). Serve with your favorite side.
Notes: Kafta must be prepared and cooked on the same day.
Made vegan with impossible burger. Was so good.