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Lebanese Beef Kafta with Rice Pilaf

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Kafta:
  • 1 lb (450 g) ground beef (preferably 15% fat)
  • 1 small onion, finely grated or minced
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 tsp ground sumac (optional, for authenticity)
  • 1 tbsp olive oil (for brushing if grilling or baking)
  • For the Rice Pilaf:
  • 1 cup long-grain rice (basmati or jasmine)
  • 2 tbsp butter or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • ¼ tsp ground allspice
  • Salt and pepper, to taste
  • Optional: 2 tbsp toasted pine nuts or slivered almonds
  • For Serving:
  • Lemon wedges
  • Fresh parsley, chopped
  • Optional: yogurt or tahini sauce

Instructions
 

  • Step 1: Prepare the Kafta Mixture : In a large bowl, combine ground beef, grated onion, parsley, salt, black pepper, allspice, cinnamon, and sumac (if using). Mix gently until well combined, avoiding overmixing to keep kafta tender.
  • Step 2: Shape the Kafta : Divide the mixture into 8–10 equal portions. Shape each portion into oval patties or form onto skewers if grilling. Brush lightly with olive oil to prevent sticking.
  • Step 3: Cook the Kafta : Grilling: Preheat grill to medium-high heat. Grill kafta for 4–5 minutes per side until cooked through. Baking: Preheat oven to 400°F (200°C). Place kafta on a greased baking sheet and bake for 15–20 minutes, flipping halfway. Pan-Frying: Heat 1–2 tbsp oil in a skillet over medium heat and cook kafta for 4–5 minutes per side.
  • Step 4: Prepare the Rice Pilaf : Rinse rice under cold water until water runs clear; drain. In a medium saucepan, heat butter or olive oil over medium heat. Add onions and garlic; sauté until softened and fragrant. Add rice and stir to coat with butter and spices for 2 minutes. Pour in broth, season with salt, pepper, and allspice. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Fluff rice with a fork and stir in toasted pine nuts or almonds if using.
  • Step 5: Assemble the Dish : Serve kafta atop or alongside the rice pilaf. Garnish with fresh parsley and a squeeze of lemon juice. Optionally, serve with yogurt or tahini sauce for extra richness.