Kafta

Juicy, spiced minced-meat sausages from the Levant. Finely chopped onion, parsley and spices are mixed with lamb or lamb-and-beef mince and quickly grilled or fried.
The kafta stays full of flavour, well seasoned, but not heavy.

Serves: 4
Preparation: approx. 15 minutes (excluding resting)
Cooking: approx. 10–12 minutes
Total time: approx. 27–42 minutes

Ingredients

• 600 g lamb mince or a mixture of lamb and beef mince (not too lean)
• 1 medium onion
• 1 small bunch of flat-leaf parsley
• 2 garlic cloves
• 1 tsp ground cumin
• pinch of ground cinnamon or allspice
• salt to taste
• freshly ground black pepper
• 1 tbsp olive oil (optional, if the mince is very lean)

Preparation

• Finely grate the onion over a bowl. Squeeze most of the moisture out of the onion in a sieve or clean cloth; this keeps the kafta firm in texture.
• Finely chop the parsley. Peel the garlic and finely chop or crush it.
• Put the mince in a large bowl.
• Add the squeezed grated onion, the parsley, the garlic, the cumin, the cinnamon or allspice, the salt and a generous amount of freshly ground black pepper.
• Add the olive oil if the mince is very lean.
• Mix everything briefly but thoroughly by hand: distribute the ingredients evenly, but do not knead for too long, to avoid making the mixture tough.
• Cover the bowl and let the mince mixture rest in the fridge for 20–30 minutes. This makes it firmer and easier to shape.

Cooking

1. Shape the kafta
   Divide the mince mixture into equal portions and, with damp hands, shape them into short sausages or oval patties, about 7–8 cm long. If using skewers, press the mince around metal skewers or well-soaked wooden skewers.
2. Fry or grill the kafta
   Heat a heavy frying pan or griddle pan with a little oil over a medium-high heat, or light the grill or barbecue. Place the kafta in the pan or on the rack. Fry or grill them all over until golden brown in about 8–10 minutes, depending on thickness. Only turn them when the underside is nicely coloured, so the kafta does not fall apart. The kafta should be cooked through inside, but still clearly juicy.
3. Serve the kafta
   Serve the kafta straight away, for example with flatbread, a simple tomato and cucumber salad, some yoghurt (optionally with lemon and a little salt) and rice or bulgur.