Kafta

Kafta, also known as kofta, is a classic Middle Eastern dish of seasoned ground meat, traditionally associated with Lebanese, Syrian, and Palestinian cuisines. The name derives from the Persian *kūfta*, meaning “pounded meat,” reflecting its origin as a way to extend precious meat with aromatics. Key ingredients include ground lamb or beef, finely chopped onions, and a generous amount of fresh parsley, bound with spices such as allspice, cinnamon, black pepper, and salt. A great version is distinguished by its tender, juicy texture—never dry or dense—achieved through careful mixing and a charcoal-grilled char that imparts smoky depth. The exterior should be crisp while the interior remains moist. Regional variations abound: in Lebanon, kafta is often shaped onto flat skewers (*kafta mishwi*) or formed into patties for pan-frying; in Syria and Palestine, pine nuts may be kneaded into the mixture, while in Egypt, it is sometimes cooked with a tomato-based sauce. Across the Levant, kafta is typically served with pita bread, fresh vegetables, and a drizzle of tahini or yogurt sauce. Notable renditions can be found in diaspora communities, such as at HABIBI Libanese Originale in San Donato Milanese, Italy, where user *xMurry* praised the authenticity of their kafta. Whether as a street food staple or a home-cooked family meal, kafta remains a celebrated expression of Levantine culinary tradition.