This recipe is inspired by Lebanese kafta but kafta in general is a family favorite where ever you go in the Middle-East. The art of making kafta is simple, the idea is minced meat mixed with a unique set of spices and a sprinkle of parsley, blended well and pan grilled to seal in the juice. The end result is always juicy and delicious 

Ingredients 

• 1 lbs ground beef Tip: Get medium ground beef and not lean. A lot of the juicyness associated with kafta is from the fat in ground beef. Fat preserves more of the flavours and compliments the spices while cooking 

• 1/2 medium onion, grated or minced Tip: Keep Onion Powder or Minced or Sliced at home for when you don’t have onion on hand 

• 2 tbsp Zara Kafta Spices 

• 2 tbsp fresh parsley Tip: Keep Parsley Flakes on hand for when you don’t have fresh parsley, although not as fresh, dried parsley can still bring about a herbal zing 

• 1/2 tsp Salt Tip: You don’t need to add any pepper as it is already in the spice mix 

• 2 tbsp Sundred tomatoes (optional) 

• 2 teaspoon Crushed Chilli or Chilli Powder for heat (optional) 

  To garnish… 

• 1 tbsp Baladi Pinenuts 

• 1 tsp Paprika Powder 

Instructions 
 

1. In a large bowl, mix all the ingredients together 

2. Form 2 tbsp either around a skewer or on their own Tip: You can pat it down or roll it into it’s signature cylindrical shape 

3. You can bake, grill on a charcoal fire, grill on a stove-top or pan fry, turning when necessary. They will be ready when lightly charred, approximately 6 minutes. Tip: Pan frying or stove top grilling will lock in the juices, keep the heat on medium 

4. Sprinkle pinenuts, paprika powder and parsley to garnish 

Grilled kafta can be served with rice or potatoes. Tip: Grilled tomatoes go great with kafta