Authentic Lebanese BEEF KAFTA

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is leaner, while ground lamb is often less expensive in some regions.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more affordable.

Chop 1/2 cup of parsley in a food processor until finely chopped, ensuring it is dry to prevent wilting.

Quarter a small onion and process in the food processor for about 30 seconds until broken down.

Transfer the chopped parsley back to the plate.

Add the processed onion to the food processor with the parsley.

Add 1 pound of ground beef to the food processor with the parsley and onion.

Add 2 teaspoons of seven spice, 1/2 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1/2 teaspoon of coriander, 1/8 teaspoon of cayenne pepper (optional), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mixture.

Pulse the mixture until combined, being careful not to over mix to avoid tough meat.

Transfer the mixture to a bowl and form into oblong-shaped kafta patties.

If grilling outside, place the kafta on wooden skewers; otherwise, use an indoor grill without skewers.

Cook the kafta on the grill pan until browned and cooked through, checking occasionally.

While the kafta cooks, prepare the Lebanese rice by frying vermicelli until browned.

Add 2 cups of rinsed and drained long grain Basmati rice to the fried vermicelli.

Add 1/2 teaspoon of salt and 4 cups of water to the rice and vermicelli mixture.

Cook the rice for 15 minutes until done.

Plate the cooked rice on a serving platter and place the kafta on top of the rice.

Garnish with a little bit of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens