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RECIPE

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

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

Seven spices replacement: Seven spices is made up of allspice, black pepper, cinnamon, ground cloves, coriander, cumin, and nutmeg. Feel free to use one or a combination of all spices.
Onion grating: Grating is optional, but it yields a juicier and more tender Kafta. If you want to avoid grating, chop the onions as fine as possible.
For skewer preparation: Over-knead the mixture or refrigerate for 1-12 hours to improve cohesion. Otherwise, the mixture falls apart while cooking.

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