Ingredients
1 pound (90%) lean ground beef (or lamb)
1 cup parsley, lightly packed
1 yellow onion, quartered
3 cloves garlic
2 teaspoons ground sumac
1 teaspoon EACH: kosher salt AND allspice
¾ teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon EACH: white pepper, cinnamon, AND ground cloves
⅛ teaspoon EACH: cayenne pepper, ground cardamom AND ground nutmeg
PROCESS: In the bowl of a food processor, add the parsley, onions, garlic, and pulse until they break down into small pieces. Place this mixture in a sieve to drain any excess liquid then press down with a silicone spatula to make sure you get most of it; set aside for now.
PULSE: Add the ground beef and all the seasonings to the bowl of the food processor and pulse long enough to combine before adding the drained onions mixture. Run the food processor, long pulsing 4-6 more times until the meat and onions mixture is combined. The meat will be slightly pasty and that’s perfect! You need it to be that way so it binds.
SHAPE: Transfer the kafta mixture to a bowl. You can form the oblong kafta shapes on a wooden/metal skewer or freehand them by turning them into oblong patties; Place the kafta on a clean plate and continue shaping the remaining meat. I make about 10 pieces total.
COOK: Heat an indoor grill pan or an outdoor grill (see notes) over medium heat. When hot, spray the grates with a high heat oil and place the kafta on the grill. Grill or 8-10 minutes total, flipping the kafta halfway through until cooked to your liking. Serve warm with Shirazi salad and Lebanese rice pilaf or in pitas with homemade toum! How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
