Kafta
Juicy ground lamb and beef skewers perfumed with parsley, onion, and seven spice — the everyday grilled centerpiece of Lebanese family life. A handful of pomegranate seeds mixed in adds a faint tartness that sets this mountain version apart.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g ground lamb
- 200 g ground beef (80% lean)
- 1 medium, grated yellow onion
- 1 cup, finely chopped flat-leaf parsley
- 1.5 tsp seven spice (baharat)
- 0.5 tsp cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp pomegranate seeds
- 1 tbsp olive oil
Instructions
- Grate the onion into a fine-mesh strainer and press firmly to remove as much liquid as possible — excess moisture makes the kafta fall apart on the grill.
- In a large bowl, combine the lamb and beef with the squeezed onion, parsley, seven spice, cinnamon, salt, and pepper. Knead the mixture for 2 minutes until it becomes cohesive and slightly sticky.
- Fold in the pomegranate seeds gently so they remain mostly whole, distributing them evenly without breaking.
- Divide the mixture into 8–10 portions. Wet your hands with cold water. Press each portion around a flat metal skewer (or use wide wooden skewers soaked 30 minutes), forming a log about 15 cm long and 3 cm wide.
- Refrigerate uncovered on a tray for at least 20 minutes — this firms the meat and helps it cling to the skewer.
- Heat a grill or heavy griddle pan over medium-high heat. Brush lightly with olive oil. Grill the kafta skewers 3–4 minutes per side, turning once, until cooked through and marked with char.
- Rest the kafta 2 minutes before serving. Serve with warm pita, sliced tomato and onion, and a bowl of tahini sauce.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kafta?
Juicy ground lamb and beef skewers perfumed with parsley, onion, and seven spice — the everyday grilled centerpiece of Lebanese family life. A handful of pomegranate seeds mixed in adds a faint tartness that sets this mountain version apart.
Where is Kafta from?
Kafta comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kafta vegetarian?
No — as written, Kafta includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice (baharat) in Kafta?
The seven spice (baharat) called for here is part of the traditional recipe and gives Kafta its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kafta?
In a Lebanese mains spread, Kafta is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kafta ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.