Introduction
Transform humble ground lamb into a fragrant, flavorful feast with this One-Pan Lebanese Kafta recipe! Perfect for busy weeknights, this dish requires minimal cleanup and delivers maximum taste. Get ready to impress your family with restaurant-quality kafta without the restaurant-quality time commitment.
Why This Works
This recipe shines because it’s incredibly simple, relying on fresh herbs and spices to elevate the flavor of the ground lamb. The one-pan approach minimizes cleanup, saving you precious time and energy. Plus, the kafta is incredibly versatile – serve it with rice, pita bread, or a fresh salad for a complete and satisfying meal.
Key Ingredients
- 🐑 1 lb ground lamb
- 🧅 1 large onion, finely chopped
- 🌿 1/4 cup finely chopped fresh parsley
- 🌿 1/4 cup finely chopped fresh mint
- 🧄 2 cloves garlic, minced
- 🌶️ 1 teaspoon ground cumin
- 🌶️ 1/2 teaspoon ground coriander
- 🧂 1 teaspoon salt
- 🧂 1/2 teaspoon black pepper
- 🍅 1 (14.5 ounce) can diced tomatoes, undrained
- 🍋 2 tablespoons lemon juice
Instructions
1️⃣ In a large bowl, gently combine the ground lamb, onion, parsley, mint, garlic, cumin, coriander, salt, and pepper. Avoid overmixing, as this can make the kafta tough.
2️⃣ Shape the lamb mixture into small patties or oblong pieces (about 1 inch thick).
3️⃣ Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add the kafta and cook for 3-4 minutes per side, until browned.
4️⃣ Pour the undrained diced tomatoes and lemon juice over the kafta.
5️⃣ Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the kafta is cooked through and the sauce has thickened slightly.
6️⃣ Serve immediately with your favorite sides.
Handy Tips
- For extra flavor, marinate the ground lamb mixture for at least 30 minutes before cooking.
- If you don’t have fresh herbs, you can substitute with 1 tablespoon of dried parsley and 1 tablespoon of dried mint. Just remember that dried herbs are stronger, so use less.
- Don’t overcrowd the skillet when browning the kafta. Work in batches if necessary to ensure even browning.
Heat Control
Medium-high heat is crucial for achieving a good sear on the kafta without burning it. Once the kafta is browned, the oven takes over, ensuring it cooks through gently. Lowering the oven temperature might extend cooking time but will help prevent drying out.
Crunch Factor
While this recipe doesn’t focus on a crunchy texture, the slightly browned exterior of the kafta provides a pleasant contrast to the tender interior. Serving with a fresh salad adds a nice textural element.
Pro Kitchen Tricks
- Use a meat thermometer to ensure the kafta reaches an internal temperature of 160°F (71°C) for food safety.
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the lamb mixture.
- Add a handful of chopped bell peppers or zucchini to the skillet along with the tomatoes for extra vegetables and flavor.
Storage Tips
Leftover kafta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Gift Packaging Ideas
This dish isn’t typically gifted, but you could package leftover kafta beautifully in individual containers for a thoughtful, homemade treat.
Flavor Variations
🌟 Spicy Kafta: Add a chopped jalapeño or serrano pepper to the lamb mixture.
🌟 Mediterranean Kafta: Incorporate crumbled feta cheese and Kalamata olives.
🌟 Herby Kafta: Increase the amount of parsley and mint, adding some chopped dill or oregano.
🌟 Lemon-Herb Kafta: Add the zest of one lemon along with the juice.
Troubleshooting
- Dry Kafta: If the kafta is dry, ensure you’re not overmixing the lamb. Overmixing can squeeze out moisture. Also, don’t overcook it.
- Burnt Kafta: If the kafta burns easily, reduce the heat slightly.
- Undercooked Kafta: If the kafta is undercooked, return it to the oven for a few more minutes.
FAQ
- Can I use ground beef instead of lamb? Yes, but the flavor will be different. Lamb provides a richer, more distinctive taste.
- Can I make this recipe ahead of time? You can prepare the kafta mixture ahead of time and store it in the refrigerator until ready to cook.
- What sides go well with Lebanese Kafta? Rice, pita bread, hummus, tabbouleh, and a simple green salad are all excellent choices.
- How do I know when the kafta is cooked through? The kafta should be firm to the touch and reach an internal temperature of 160°F (71°C).
Conclusion
This One-Pan Lebanese Kafta recipe is your new weeknight go-to! It’s quick, easy, delicious, and requires minimal cleanup. Enjoy this flavorful dish, and don’t forget to share your culinary creations with us on the site!
30-Minute One-Pan Lebanese Kafta: Weeknight Winner
A quick and flavorful one-pan dish featuring spiced ground beef kafta served with fresh vegetables, perfect for a weeknight dinner.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 lemon, for serving
Instructions
- In a large bowl, combine the ground beef, onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well and form into elongated meatballs.
- Heat olive oil in a large skillet over medium heat. Add the kafta to the pan and cook for about 5-7 minutes on each side until browned and cooked through.
- Once the kafta is cooked, remove from the skillet and set aside. In the same skillet, add the bell pepper, zucchini, and cherry tomatoes. Sautu00e9 for about 5-7 minutes until the vegetables are tender.
- Return the kafta to the skillet with the vegetables, toss to combine, and heat through for an additional 2-3 minutes.
- Serve the kafta and vegetables with wedges of lemon for squeezing over the top.
Tips
- For a spicier version, add a pinch of cayenne pepper to the kafta mixture.
- Serve with pita bread or rice to make it a more filling meal.