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Kafta Kabab

Kafta is a dish of meatballs or meatloaf  found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines.

In Syria Kafta is a very popular dish. It is usually made from lamb, beef, or chicken. The meat is often mixed with other ingredients, such as rice, bulgur, vegetables, or eggs to form a smooth paste. It can be grilled, fried, steamed or baked, and may be served with a rich spicy sauce. Kaftas are sometimes made from fish or vegetables rather than red meat.

It can also be pressed between two flatbreads known as 'Arayes'. These are also sometimes cooked on the grill or in a panini maker. 

In Greek, Cypriot, and Balkan  cuisine Kafta may be cooked with pork, beef, lamb, or a mixture of the three.

In Cyprus, Kafta is known as keftedes and is usually served fried and eaten with yogurt.

The word Kafta comes from Classical Persian (kōfta), meaning "rissole", "to pound" or "to grind", reflecting the ground meat used for the meatballs.




▢2 lbs ground beef

▢2 lbs ground lamb

▢1-2 medium onion finely grated

▢2 teaspoons salt or to taste.

▢1 teaspoon ground black pepper

▢1 Tablespoon baharat , Middle Eastern Spices.

▢1 hotdog bun

▢1 Tablespoon flour

▢ Parsley for garnishing.



Soak the bun in water until soft.

In a large bowl, mix all other ingredients together.

Squeeze water out of the bun and add to the meat mixture.

Mix everything until well incorporated.

If you are making meatballs, roll into little balls or else wrap the meat around wooden skewers.

Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.

While the kofta are in the oven, fire up your grill on high and grease the racks well.

Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned.

Enjoy with your choice of side dishes and dips.


Lara Khouli