Kafta

Kafta is a traditional Middle Eastern and North African dish consisting of spiced, ground meat, typically lamb, beef, or a combination of both. The term "kafta" originates from the Arabic word "kaft," meaning "to pound," reflecting the preparation method where the meat is finely minced or ground before being seasoned. This dish is widely popular across countries such as Egypt, Lebanon, Syria, Palestine, Jordan, Iraq, and Saudi Arabia, often served as a staple in grilled or stewed forms.

The primary ingredients in kafta include ground meat, onions, cumin, coriander, and sometimes allspice or black pepper. The spices are finely ground and mixed with the meat, which is then shaped into small patties, sausages, or loaves. In some regions, the meat is marinated for several hours or even overnight to enhance flavor. Kafta is commonly cooked on a grill, skewered, or slow-cooked in a stew with tomatoes, onions, and spices, often accompanied by flatbread or rice.

Variations of kafta exist across different cultures. In Egypt, it is frequently served as kafta bil samak (kafta with fish) or kafta bil zayt (kafta with olive oil). In Lebanon and Syria, it is often grilled and served with garlic sauce or tahini. The dish is also a key component in shawarma, where thinly sliced kafta is wrapped in flatbread with vegetables and sauces. Due to its versatility and rich flavors, kafta remains a beloved dish in both home cooking and regional cuisine.