Description
This One-Pan Lebanese Kafta recipe combines succulent, spiced ground beef or lamb patties with roasted vegetables, all cooked together in a skillet and finished in the oven. Enhanced with warm spices like cumin, coriander, and cinnamon, it’s a comforting and aromatic dish perfect for a wholesome family meal. Serve it over rice or quinoa for a complete dinner.
Ingredients
Scale
Kafta Mixture
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Vegetables & Oil
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
Optional Serving
- 2 cups cooked rice or quinoa
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the kafta and vegetables.
- Prepare Meat Mixture: In a large bowl, thoroughly combine the ground beef or lamb with finely chopped onion, minced garlic, chopped fresh parsley, ground cumin, coriander, smoked paprika, cinnamon, salt, and pepper for an evenly seasoned mixture.
- Shape Kafta: Form the meat mixture into oval-shaped patties approximately 1 inch thick, ensuring they hold together well for cooking.
- Sear Kafta: Heat olive oil in an oven-safe skillet over medium heat. Add the kafta patties and cook each side for about 5 minutes until they develop a nice brown crust, locking in juices.
- Add Vegetables: Push the browned kafta to one side of the skillet. Arrange the sliced bell pepper, zucchini, and halved cherry tomatoes around the meat evenly.
- Season Veggies: Lightly drizzle the vegetables with olive oil and season with salt and pepper to enhance their flavor during roasting.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the kafta is fully cooked through and the vegetables are tender but still vibrant.
- Rest: Remove the skillet from the oven and let the kafta and vegetables rest for 10 minutes to allow juices to redistribute.
- Serve: Optionally, serve the kafta and roasted vegetables over cooked rice or quinoa for a complete meal.
- Garnish: Sprinkle fresh parsley over the dish to add a pop of color and fresh flavor before serving.
Notes
- Use either ground beef or lamb depending on preference; lamb adds a richer flavor typical of Lebanese cuisine.
- Ensure the skillet used is oven-safe to withstand baking temperature.
- Resting the kafta after baking improves juiciness and tenderness.
- Vegetables can be varied according to season or preference, such as adding eggplant or mushrooms.
- This dish pairs well with a side of tahini sauce or a fresh cucumber salad for added freshness.
