Kafta recipe

Lebanese minced meat pressed onto flat skewers, seasoned with seven spice and worked with onion and parsley until it holds over the charcoal.

1 houreasy9 ingredients

Ingredients

• 400 g ground lamb
• 400 g ground beef
• 2 tsp lebanese seven spice
• 1 onion
• 40 g flat-leaf parsley
• 1 tsp sumac
• 1.5 tsp salt
• 1 tsp black pepper
• 4 pita bread

How to make Kafta

1. Pulse 1 onion and 40 g flat-leaf parsley in a food processor, then wring them out in a cloth. Wet onion is why kafta slides off the skewer.
2. Add 400 g ground lamb and 400 g ground beef, aiming for about 20 percent fat, plus 2 tsp Lebanese seven spice, 1 and a half tsp salt and 1 tsp black pepper. Pulse until the paste is smooth.
3. Chill the paste 30 minutes so the fat firms up.
4. Press handfuls around flat metal skewers into fingers about 2 cm thick, squeezing so the meat grips the metal.
5. Grill over hot charcoal 4 to 5 minutes a side, turning once. Charcoal is the point; a pan gives you a decent meatball but not kafta.
6. Warm the pita at the edge of the grill, then slide the meat off the skewer straight into the bread.
7. Serve with onion sliced paper thin and tossed with 1 tsp sumac, plus grilled tomatoes.

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