The distinguishing feature of this recipe is the use of baking soda.
Surprisingly, I found no existing Kafta recipes that incorporated this ingredient, which prompted me to experiment with it myself. The result is remarkably tender and moist Kafta.
Through extensive testing and refinement, I’ve developed what I consider to be the optimal recipe, combining this unique addition with other specialized techniques. However, it’s worth noting that many steps are optional.
For those interested in understanding the rationale behind each element of the recipe, I encourage you to read through my detailed recipe development notes. This will provide insight into the purpose of each step and ingredient, as well as their contributions to the final dish.
This knowledge will allow you to make informed decisions about which elements to incorporate based on your preferences and available time.
RECIPE
Ingredients
- 400 g ground meat (15-20% fat ratio)
- 4 tbsp finely chopped parsley (chop then measure)
- 1 medium-sized onion, grated (grating is optional, see notes)
- 3/4 tsp salt
- 3/4 tsp seven spices (see notes if missing)
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
Instructions
- In a bowl, combine ground meat, finely chopped parsley, and grated onion (grating optional; see notes).
- Add salt, black pepper, cinnamon, seven spices, and baking soda (see notes for seven spices substitute).
- Knead thoroughly with hands, spoon, or fork until mixture is homogeneous.
- If you intend to place the Kafta on skewers, see notes.
- For patties: Shape into cylinders, then flatten to 2-3cm thickness.
- Cooking options:– Pan: Medium-high heat with a small amount of oil, 3-4 minutes per side.– Oven or Grill: Medium heat until internal temperature reaches 70°C (160°F).
- Adjust cooking time based on thickness; lower heat for thicker patties.
- Serve with tahini sauce, parsley, tomatoes, and pickled red onions.
Notes
Video
RECIPE
DEVELOPMENT
While developing this recipe, seven questions were asked:
- A lot of recipes tell me to knead the mixture. Should I?
- Does it matter if I grate the onion instead of finely chopping it?
- If I grate the onion, should I be draining the excess onion juice?
- Does it matter if my mixture rests in the fridge?
- If so, how long should it rest for?
- I’ve heard that bicarbonate makes meat more tender and allows for better browning. What happens if I add it to the Kafta mixture?
Kneading
Kneading has a significant impact on texture.
No kneading = smashburger texture (falls apart easily)
Kneading = sausage texture (slightly springy)
I found that different people like different textures, so I’ll let you decide which one you prefer. However, if you intend to place the Kafta on skewers, I would suggest kneading the mixture (or letting it rest in the fridge); otherwise it will fall apart as it’s cooking.
Grating Onions
Grating the onions had a significant impact on texture, but only when the onion juice was kept. Without it, there isn’t much difference.
Resting
Resting the Kafta mixture primarily improved its cohesion during cooking, helping it hold together better. However, it didn’t noticeably affect the taste.
The longer you let it rest the better, but one hour is enough.
Bicarbonate
Baking soda is the key “innovation” in this recipe.
It dramatically improves texture and enhances flavor through intensified maillard reaction. This technique, known as “velveting” in Chinese cooking, makes the meat exceptionally tender and moist. The baking soda raises the pH, breaking down muscle proteins’ peptide bonds, resulting in softer, juicier meat. This simple addition transforms the Kafta, elevating its quality significantly.
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