Lebanese Sauteed Kafta Recipe

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor while being more affordable.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and a healthier option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt has fewer calories and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for sautéing.

Quarter the red onions to make them easier to chop.

Chop half of the red onions in a manual food processor or use a regular food processor or knife.

Chop the parsley well after washing it.

Combine the chopped onions and parsley in a bowl.

Wring out any excess moisture from the chopped onions and parsley using paper towels.

Add the ground beef to the bowl with the onion and parsley mixture.

Season with seven spice, salt, and freshly ground black pepper to taste.

Mix the ingredients together until well combined, similar to making meatballs.

Taste the mixture to adjust seasoning as needed.

Shape the mixture into oblong kofta shapes, or meatballs if preferred.

Heat enough olive oil in a pan to coat the bottom to prevent sticking.

Add the kofta to the pan and cook until browned, turning them with a spoon to avoid sticking.

Cook until the kofta reaches your desired doneness, noting that the creator prefers medium rare.

Turn off the heat and add lemon juice to the pan, allowing it to combine with the olive oil to form a sauce.

Serve the kofta with the pan sauce, optionally with pita bread, or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens