Kafta with seeds - Lebanese meatballs
The first time I saw this seed kafta recipe was on a show with Lucinda Scala Quinn on TV Paprika. I tried the beef version because that was what I had on hand, and I added cinnamon and a bit of fresh mint, although I wasn't sure how the flavors would turn out. I loved it from the first try – juicy texture and balanced spices, a bit different from regular meatballs. It passed the test with my husband, who is usually not very keen on changes.
Quick Info
Total time: about 3-4 hours (includes chilling time)
Preparation time: 20-25 minutes
Cooking time: 20-30 minutes
Servings: 12 pieces (3-4 people)
Difficulty: medium
Recipe type: main dish, oven or grill meatballs, oriental inspiration
Ingredients
500 g ground beef (or lamb for the classic version)
1 small onion, finely chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon sesame oil
1 teaspoon ground cumin
1 tablespoon spice mix: pepper, cinnamon, coriander, cloves
2-3 tablespoons clear meat broth (can be beef or chicken, for binding and juiciness)
Salt, to taste
3 tablespoons mixed seeds: sunflower, sesame, and flax
12 wooden skewers, 15-20 cm long
Fresh vegetables for serving: sliced tomatoes and green salad
Preparation method
1. If using wooden skewers, soak them in cold water for at least 20 minutes to prevent them from burning while baking.
2. In a large bowl, combine the ground meat, finely chopped onion, mint, parsley, sesame oil, and all the spices (cumin, pepper mix, cinnamon, coriander, cloves). Add salt to taste.
3. Pour in 2 tablespoons of meat broth and mix very well with your hands until you obtain a homogeneous and slightly sticky mixture. If it seems too dry, add another tablespoon of broth.
4. Cover the bowl with plastic wrap and let it chill in the fridge for at least 2-3 hours. I've noticed that chilling helps a lot with the flavor and texture.
5. Meanwhile, prepare the seeds. Place the seed mix in a sturdy bag and crush them lightly with a rolling pin or the bottom of a pot. They don't need to be finely ground, just broken.
6. Remove the mixture from the fridge. With wet hands, take pieces of the mixture and shape them into small elongated patties. Skewer each one onto a skewer. You will get about 12 pieces.
7. Place them on a baking tray lined with parchment paper.
8. Bake in the preheated oven (medium to high temperature, without a specific temperature given, but not on low heat) for about 20-30 minutes, until they are lightly browned and the meat is cooked through.
9. When ready, remove the tray. With a brush, coat each kafta with the fat left in the tray.
10. Roll each warm skewer in the crushed seeds, so they stick to the surface of the meatballs.
11. Serve immediately, with sliced tomatoes and fresh green salad.
Why I make the recipe often
I love making kafta because it is a quick alternative to regular meatballs and does not require frying in a bath of oil. Baking or grilling keeps them juicy, and the flavors are different from the Romanian versions. They are eaten immediately, and there are usually no leftovers.
Tips and variations
Tips
Soak wooden skewers in cold water to prevent burning in the oven or on the grill.
If you're in a hurry, you can also shape them into small oval meatballs without skewers, but the texture and presentation benefit from keeping the classic recipe.
Don't skip the chilling time. The mixture is easier to shape, and the flavors meld better.
If you don't have a brush, you can coat the meatballs with a spoon, but the brush helps avoid losing the fat.
Substitutions
Beef can be replaced with lamb or, if preferred, with pork or veal. I do not recommend chicken for this recipe.
The spice mix can vary: I used what I had, but if you don't like cinnamon or cloves, reduce or eliminate them to taste.
Sesame oil can be replaced with another vegetable oil, but the flavor is more intense with sesame.
Variations
In Lebanon, kafta is traditionally made with beef or lamb, but Greeks also make it with pork or veal.
The seeds for the crust can be only sesame if you don't have a mix, but combining them adds texture.
A few chopped fresh coriander leaves can be added for a fresher flavor.
Serving ideas
Serve them warm, with a salad of tomatoes, red onion, and green salad leaves.
They can also go in a wrap, with yogurt or tahini sauce.
For a heartier meal, add baked potatoes or a simple bulgur salad.
Frequently asked questions
1. Can I grill kafta instead of baking it?
Yes, it can also be grilled, over charcoal or on an electric grill. Keep an eye on it, as it can burn more quickly on the outside.
2. Can it be made without skewers?
You can shape elongated meatballs directly on parchment paper, without skewers. However, they won't have the same texture on the outside and are harder to move.
3. What can I use if I don't have meat broth?
You can use warm water or concentrated vegetable broth, but the taste won't be the same.
4. Do the seeds need to be crushed?
Yes, they need to be slightly crushed – this way they stick better to the surface of the kafta and the texture is more pleasant.
5. Can I use lean meat?
Meat that is too lean (under 10% fat) results in drier meatballs. It works, but the juicy texture won't be the same.
Nutritional values
Approximately, for one serving (1 kafta with seeds, without vegetables and wrap): about 110-130 kcal, 8-9 g protein, 8-9 g fat, 2-3 g carbohydrates. Values vary depending on the type of meat and the amount of fat. The fiber and micronutrient content depends on the type of seeds and vegetables served.
Storage and reheating
Kafta keeps well in the fridge, in a closed container, for a maximum of 2 days. They can be quickly reheated in the oven or in a pan, but the texture of the seed crust is lost after reheating. I recommend consuming them fresh for the best taste. Freezing is not recommended, as the flavor of fresh herbs is lost and the texture suffers.
Ingredients: 500 g minced beef, 1 small chopped onion, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh parsley, 1 tablespoon sesame oil, 1 teaspoon cumin, 1 tablespoon mixed pepper, cinnamon, coriander, cloves, 2-3 tablespoons beef broth, salt, 3 tablespoons seeds: sunflower, sesame, flax. 12 wooden skewers 15-20 cm. Fresh vegetables for serving: tomatoes and green salad.
