Kafta Recipe

Ground beef: The base of the kafta, providing a rich and savory flavor.

Lamb: An alternative to ground beef, offering a slightly gamier taste.

Onion: Adds moisture and a subtle sweetness to the mixture.

Parsley: Fresh and herbaceous, it brightens the overall flavor.

Ground allspice: A warm, aromatic spice that enhances the meat's flavor.

Ground cumin: Adds an earthy, slightly nutty taste.

Salt: Enhances all the flavors in the dish.

Black pepper: Provides a mild heat and depth of flavor.

When chopping the onion, make sure to finely dice it to ensure it blends seamlessly into the ground meat. This will help the kafta maintain a uniform texture and prevent large chunks of onion from disrupting the consistency.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile when seasoned well.

• ground lamb - Substitute with ground chicken: Ground chicken is a lighter alternative that can still absorb the spices and flavors effectively.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a delicate taste to the dish.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor that complements the spices.

• ground allspice - Substitute with ground cinnamon and nutmeg: A mix of ground cinnamon and nutmeg can mimic the warm, sweet, and slightly peppery flavor of allspice.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can provide a different but complementary taste.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder heat and can add a subtle peppery flavor without altering the color of the dish.

• Allow the kafta to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled kafta in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other food odors.
• For longer storage, wrap each kafta individually in plastic wrap or aluminum foil. This extra layer of protection helps maintain flavor and texture.
• Place the wrapped kafta in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 3 months. To retain the best quality, try to use the kafta within this period.
• When ready to use, thaw the kafta in the refrigerator overnight. This slow thawing process helps maintain the integrity of the meat.
• Reheat the kafta on a grill, in the oven, or on a stovetop until heated through. Avoid microwaving, as it can make the meat rubbery.
• If reheating in the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes, or until the kafta is warmed through.
• Serve with fresh vegetables, pita bread, or yogurt sauce for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the kafta on a baking sheet lined with aluminum foil. Cover the kafta with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the kafta in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the kafta is thoroughly heated.

• Microwave Method: Place the kafta on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Grill Method: Preheat your grill to medium heat. Place the kafta on the grill and cover. Heat for about 5 minutes on each side or until warmed through, ensuring it doesn't overcook.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the kafta in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl to combine and mix the ground meat with the other ingredients.

• Knife: To finely chop the onion and parsley.

• Cutting board: A surface to chop the onion and parsley.

• Measuring spoons: To measure out the allspice, cumin, salt, and pepper accurately.

• Grill: To cook the kafta patties or skewers to perfection.

• Skewers: If you choose to shape the kafta onto skewers for grilling.

• Spatula: To turn the kafta on the grill, ensuring even cooking.

• Plate: To place the cooked kafta once they are done grilling.

Prepare ingredients in advance: Chop the onion and parsley ahead of time and store them in the fridge.

Use a food processor: Quickly combine the ground meat, onion, and spices in a food processor for even mixing.

Preheat the grill: Start preheating the grill while you shape the kafta to save time.

Batch cooking: Double the recipe and freeze extra kafta patties for a quick meal later.