Beef Kafta

Beef kafta is a juicy Lebanese ground beef dish mixed with parsley, onion, baharat, cumin, and cinnamon. Shape the mixture into oblong patties, then grill or bake it for an easy 30-minute dinner with rice, salad, or yogurt sauce.

What is Kafta?

Kafta is a seasoned ground-meat mixture made with onion, parsley, and warm spices. It can be shaped into oblong patties, logs, meatballs, or kebabs and cooked on the grill, or baked in the oven.

In Lebanon, it is commonly spelled kafta. You may also see it written as kofta, kefta, or köfte depending on the region and language.

Key Ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

• Ground beef: Use 85/15 ground beef for kafta that is juicy and easy to shape. Very lean beef is more likely to turn out dry.
• Onion: Finely grate the onion, then drain or squeeze out the excess liquid. This adds flavor without making the meat mixture too wet.
• Parsley: Finely chopped flat-leaf parsley adds freshness and color. Avoid leaving large pieces, which can make shaping more difficult.
• Baharat: This Lebanese seven-spice blend gives kafta its warm, aromatic flavor. Use my homemade baharat or substitute allspice if needed.
• Cumin and cinnamon: Cumin adds earthiness, while a small amount of cinnamon rounds out the spices.

How to Make Beef Kafta

1. Combine the ground beef with the drained onion, parsley, baharat, cumin, cinnamon, salt, and black pepper. Mix just until the ingredients are evenly distributed, and the meat holds together. Avoid working it longer than necessary, since overmixing can give the kafta a dense texture.
2. Divide the mixture into 16 equal portions, about 1.7 ounces or 50 grams each. Shape each portion into an oblong piece approximately 3 inches long and 1 inch thick. Smooth over any cracks so the kafta stays together as it cooks.
3. Grill the kafta on clean, lightly oiled grates, or arrange it on a lined baking sheet and cook it in the oven. Whichever method you choose, cook each piece until the center reaches 160°F (71°C).

Tips for Juicy Kafta That Holds Together

• Shape evenly: Keep the kaftas approximately the same size and thickness so they finish cooking at the same time.
• Chill a soft mixture: If the meat feels difficult to shape, refrigerate it for 10 to 15 minutes.
• Prepare the grill properly: Preheat the grill and lightly oil the clean grates before adding the kafta. This encourages browning and reduces sticking.
• Check the temperature: Insert an instant-read thermometer through the side and into the center of a kafta. Remove it from the heat once it reaches 160°F (71°C).

Make-Ahead, Storage, and Freezing

Make ahead: Mix and shape the kafta up to one day in advance. Cover and refrigerate it until you are ready to cook.

Freeze uncooked: Arrange the shaped kafta on a lined tray and freeze until firm. Transfer it to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.

Store cooked kafta: Refrigerate leftovers in an airtight container for 3 to 4 days.

Reheat: Reheat the kafta until the center reaches 165°F (74°C).

What to Serve With Beef Kafta

For a traditional plate: Serve beef kafta with Vermicelli Rice or Turmeric Rice, plain yogurt, grilled tomatoes, and Shirazi Salad or Tahini Salad.

For wraps: Tuck the kafta into pita or Yogurt Flatbreads with Hummus, sliced tomato, cucumber, and red onion.

For a rice bowl: Serve it over white or Brown Rice with Baba Ganoush, Tabbouleh Salad, crumbled feta, and olives.