KAFTA & SALATET MALFOUF~ LEBONESE GRILLED BEEF SKEWER & CABBAGE SLAW with MINT

by | Jul 29, 2024 | Beef, Citrus, Eggs, Freezer Friendly, Gluten Free, Herbs, Meatballs, Recipes, Roasting and grilling, Skewers, Spices | 2 comments

Kafta is a Middle Eastern grilled ground beef (or lamb or chicken) skewer made with lemon, garlic, onion, mint, parsley, spices and good olive oil. As a result of the spice blend used, which typically has sumac, cinnamon, coriander and cumin, Kafta has a unique flavor and tantalizing aroma unlike any other skewered ground meat. The addition of mint and parsley add a fresh element to the earthy spices. In our recipe, we added a little more freshness by adding lemon zest. Enjoy Kafta by itself or serve with spiced basmati, maybe grilled vegetables, hummus and pita.

Makes 8 servings

INGREDIENTS

FOR the KAFTA

  • 2 lbs ground beef
  • 1 fresh organic egg (optional – helps the meat to grip the skewers during grilling)
  • 1/3 C grated onion
  • 2 T fresh garlic, minced
  • 1/3 C fresh organic parsley, finely chopped
  • 1/3 C fresh organic mint, finely chopped
  • 2 tsps baharat (see Cook’s Notes for alternatives if you do not have baharat)
  • 1 T sumac
  • 1/2 tsp cinnamon
  • 1/2 tsp toasted cumin
  • 1 tsp Kosher salt (or more as needed)
  • 1/2 tsp cracked black pepper
  • 2 T extra virgin olive oil
  • 1 tsp lemon zest
In a large mixing bowl, add beef, egg, onion, garlic, parsley, mint, all spices, salt, pepper, olive oil and lemon zest. Mix well so all ingredients are incorporated. On a parchment lined sheet pan, lay out skewers and begin forming oblong or oval shaped patties onto the skewer. You should get (8) equal sized patties. On a grill set on high heat, lay skewers and cook 5 minutes per side. Patties should be slightly charred, but not burned. Remove from grill and serve with Salatet Malfouf, grilled squash and spiced basmati rice.

FOR the SALATET MALFOUF

  • 16 ounces shredded cabbage (1/2 of a large green cabbage)
  • 1/2 teaspoon salt
  • 2-3 scallions, chopped both white and green parts
  • 1 C organic Italian leaf parsley, chopped
  • 1/3 C fresh mint, chopped
  • 1/4 C fresh dill, chopped
  • 2 garlic cloves, finely minced (approximately 2 tablespoons)
  • 3 T extra virgin olive oil
  • 3 T fresh lemon juice

Thinly slice cabbage and place in a large bowl with the salt and toss. Add scallions, parsley, mint, dill and garlic. Toss again to incorporate all ingredients well. Drizzle in the olive oil and lemon juice and toss once again. Let the cabbage mixture sit for 30 minutes in the fridge, then taste and adjust seasonings as needed. Serve garnished with more mint and / or dill.

COOK’S NOTES:

  • If you do not have baharat, here is a simple spice solution: Use 2 teaspoons of this mixture with the meat. This is in addition to the spices listed for Kafta.
  • 1 T cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp whole cloves
  • 1/2 tsp cardamom seeds
  • 1 T black peppercorns
  • 1 T paprika
  • 1 tsp cinnamon
In a medium size cast iron skillet, heat over medium heat and add cumin seeds, coriander seeds, cloves cardamom seeds and peppercorns. Toast until fragrant. About 6-7 minutes, with occasional stirring. Watch for burning. Remove from heat. Cool. Use coffee or spice grinder to finely blend. Add paprika and cinnamon. Keep stored in a glass jar.

2 Comments

  1. kathy sandell
    kathy sandell on August 24, 2024 at 7:11 pm

    When are you starting up again

    Reply
    • Josie
      Josie on August 26, 2024 at 3:24 pm

      September! I’ll have a couple of pop-up menus coming and then launch our regular season in October Kathy. Thank you for reaching out! Hope summer has been fun for you.
      Josie

      Reply

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