Lebanon · Lebanon

Kafta (Spiced Meatballs)

Name: Kafta (Spiced Meatballs)
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: ground lamb 300 g; ground beef 300 g; onion, grated 1 pieces; flat-leaf parsley, chopped 0.5 tbsp; garlic, minced 2 tsp; ground allspice 1 tsp; ground cinnamon 0.5 tsp; ground cumin 1 tsp; salt 1.5 tsp; black pepper 0.5 tsp; lemon juice, to serve 2 tbsp

Hand-mixed ground lamb and beef skewered onto flat metal skewers with parsley, onion and warm spices, grilled over charcoal.

33 minutes · 4 servings · Moderate

Kafta is the argument for cooking over coals, because the fat drips and is what gives the outside its flavour. The mixture is worked by hand until it holds without being sticky, and it is shaped onto flat metal skewers so it can be turned without falling apart. Parsley and onion go through the raw mixture, which is where many shops cut corners.

Ingredients

ground lamb300 g
ground beef300 g
onion, grated1 pieces
flat-leaf parsley, chopped0.5 tbsp
garlic, minced2 tsp
ground allspice1 tsp
ground cinnamon0.5 tsp
ground cumin1 tsp
salt1.5 tsp
black pepper0.5 tsp
lemon juice, to serve2 tbsp

Directions

1
Combine the meats with onion, parsley, garlic, allspice, cinnamon, cumin, salt and pepper; knead by hand until sticky.
Mixture holds together when squeezed.
2
Press the mixture firmly onto flat metal skewers, forming long sausage shapes.
Mixture adheres and shows the skewer's pattern.
3
Grill over medium-hot charcoal for 3 minutes per side, until lightly charred and just cooked through.
Surface is lightly charred and juices run clear. Cook ground meat fully (no pink).
4
Plate with extra parsley and lemon wedges; squeeze lemon over before eating.
Meat smells of charcoal and lemon.
5
Cook ground meat fully (≥71 °C).
Internal temp reaches 71 °C and no pink remains.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content