Beef Kafta

Ingredients

• 2 sliceswhite sandwich bread
• 120 ml (½ cup)water
• 907 g (2 lb)lean ground beef
• 1 smallonion, grated
• 3 clovesgarlic, minced or grated
• 15 g (½ cup)chopped parsley
• 15 ml (1 tablespoon)allspice
• 5 ml (1 teaspoon)cumin
• 5 ml (1 teaspoon)cinnamon
• 5 ml (1 teaspoon)cardamom
• 10 ml (2 teaspoons)salt
• To tastefreshly ground pepper
• 2eggs, lightly beaten
• To tastewarmed, toasted or grilled pita bread
• To tastetabbouleh
• To tastecherry tomatoes, halved
• To tastechopped red onion
• To tastetzatziki sauce

Instructions

1. 1

   Soak the bread

   Put the sandwich bread in a small bowl and cover it with the water. Leave it to soak as you prepare the other ingredients.

2. 2

   Mix the beef

   In a large bowl, combine the beef, grated onion, garlic, parsley, allspice, cumin, cinnamon, cardamom, salt and pepper. Gently toss everything together with your hands.

3. 3

   Shape and chill

   Lift the bread from the water and squeeze out the excess. Tear it into small pieces and add it to the beef mixture with the beaten eggs. Combine by hand until evenly mixed, then shape into patties or football shapes, or mould the mixture around skewers and set them on a baking sheet. Refrigerate overnight or for at least 1 hour.

4. 4

   Cook the kafta

   Heat a grill to medium-high, or warm a cast-iron skillet with a little oil over medium heat. Cook the patties for 7–8 minutes on each side, or until cooked through, then take them off the heat.

5. 5

   Serve with toppings

   Put the patties in warmed pita bread with tabbouleh, halved cherry tomatoes and chopped red onion. Drizzle with tzatziki sauce.

What is beef kafta?

Kafta is a family of seasoned minced-meat dishes found across the Middle East and Mediterranean region, with variations in seasoning and shape. This version uses beef with parsley, onion and a warm blend of spices.

Bread soaked in water and beaten egg are mixed into the meat to help bind it as it is shaped. Serve it in pita with fresh toppings, or enjoy the patties on their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 36g protein, 7g carbs, 10g fat.

The beef supplies most of the protein and contributes fat, while the bread and pita contribute carbohydrates; the egg also adds some protein and fat. For a balanced plate, serve a patty with plenty of tabbouleh and tomatoes, adjusting the pita and sauce to suit your meal.

The spice blend

Warm spices: Allspice, cumin, cinnamon and cardamom give the beef its distinctive aromatic flavour. Distribute them evenly through the mixture so each patty is seasoned throughout.

Fresh additions: Parsley, grated onion and garlic add savoury freshness. Grating the onion helps it blend into the meat rather than leaving large pieces.

Why soak the bread?

Moisture: Soaking softens the sandwich bread so it can be worked into the beef without leaving dry chunks. Squeeze it well before adding; excess water can make the mixture difficult to shape.

Gentle mixing: Combine the ingredients just until evenly mixed. Handling the meat more than necessary can make the cooked kafta dense.

Shaping and chilling

Choose a shape: Patties and football shapes are straightforward to cook in a pan or on a grill. The mixture can also be shaped around skewers, as directed in the recipe.

Chill time: Refrigerate the shaped kafta overnight or for at least an hour. This gives the mixture time to firm up before cooking.

Cooking cues

Heat: Use medium-high heat for the grill or medium heat for the cast-iron skillet. A lightly oiled skillet helps prevent sticking.

Doneness: Cook each side for 7–8 minutes and check that the centres are cooked through before removing the kafta from the heat. The exact time can vary with the shape and thickness.

Serving ideas

Pita filling: Warm, toast or grill the pita, then add the kafta with tabbouleh, halved cherry tomatoes and chopped red onion. Finish with tzatziki.

On a plate: Serve the kafta with the same salad and sauce alongside rather than inside pita. The fresh toppings complement the richly spiced beef.

Recipe notes & tips

• Grate the onion finely so it blends smoothly into the beef.
• Squeeze the soaked bread thoroughly before mixing it in.
• Use lightly oiled hands to make shaping the mixture easier.
• Chill the shaped kafta for at least 1 hour before cooking.
• Keep the patties a similar size so they cook at roughly the same rate.
• Warm the pita just before serving so it stays pliable.

Variations

• Skewer shape: Mould the mixture around skewers instead of forming patties.
• Pita-free plate: Serve the cooked kafta with tabbouleh, tomatoes, onion and tzatziki on the side.
• Herb balance: Adjust the amount of parsley to suit your preference.
• Pita finish: Toast or grill the pita rather than serving it simply warmed.
• Skillet cooking: Use a cast-iron skillet with a little oil if you are not grilling.

Common mistakes to avoid

• Wet bread: Excess water can make the mixture loose; squeeze the bread well before adding it.
• Overmixing: Working the beef too much can make the kafta dense; stop once everything is combined.
• Skipping the chill: Warm mixture is harder to shape; refrigerate it for at least 1 hour.
• Uneven patties: Different thicknesses cook at different rates; shape them consistently.
• Rushing the cook: The outside may brown before the centre is ready; cook for 7–8 minutes per side and check that the kafta is cooked through.

How to store

Refrigerate cooked kafta in a covered container and use within 3–4 days. Reheat until hot throughout in a skillet or microwave; store pita, salad and tzatziki separately so the fresh toppings keep their texture.

Frequently asked questions