Introduction
Transform simple ingredients into an explosion of flavor with this One-Pan Lebanese Kafta! This recipe is perfect for busy weeknights, offering a delicious and satisfying meal without the fuss. Get ready for tender, juicy kafta, bursting with aromatic spices, all cooked on a single pan for easy cleanup! Perfect for the whole family!
Why This Works
This recipe is a winner because it’s incredibly easy, requiring minimal cleanup, and delivers maximum flavor. The one-pan approach minimizes dishes, and the blend of aromatic spices creates a truly authentic Lebanese taste that everyone will adore. Plus, it’s highly adaptable—feel free to add your own favorite veggies!
Key Ingredients
- 🥩 1 lb ground lamb
- 🧅 1 large onion, finely chopped
- 🧄 2 cloves garlic, minced
- 🌿 1/4 cup chopped fresh parsley
- 🌿 1/4 cup chopped fresh mint
- 🌶️ 1 teaspoon ground cumin
- 🌶️ 1 teaspoon ground coriander
- 🌶️ 1/2 teaspoon paprika
- 🧂 1 teaspoon salt
- 🧂 1/2 teaspoon black pepper
- 🍅 1 (28 ounce) can crushed tomatoes
- 🍞 1/4 cup breadcrumbs
- 🥚 1 large egg, lightly beaten
Instructions
1️⃣ In a large bowl, gently combine the ground lamb, onion, garlic, parsley, mint, cumin, coriander, paprika, salt, and pepper. Don’t overmix!
2️⃣ Add the breadcrumbs and beaten egg. Gently mix until just combined.
3️⃣ Shape the lamb mixture into small patties or oblong kafta shapes.
4️⃣ Heat a large oven-safe skillet (cast iron works great!) over medium-high heat.
5️⃣ Add the kafta to the skillet and brown on all sides, about 3-4 minutes per side.
6️⃣ Pour the crushed tomatoes over the kafta.
7️⃣ Transfer the skillet to a preheated oven at 375°F (190°C).
8️⃣ Bake for 20-25 minutes, or until the kafta is cooked through and the sauce has thickened slightly.
9️⃣ Serve hot, with a side of rice, pita bread, or your favorite salad.
Handy Tips
- For extra flavor, marinate the 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.
- Don’t overcrowd the skillet when browning the kafta; work in batches if necessary.
Heat Control
Medium-high heat is crucial for browning the kafta properly before adding the tomatoes and transferring to the oven. This ensures a nice sear on the outside while keeping the inside tender and juicy. The oven temperature of 375°F (190°C) ensures even cooking throughout.
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 crunchy salad or some toasted pita bread will add even more textural interest.
Pro Kitchen Tricks
- For a shortcut, use pre-made breadcrumbs.
- Add a squeeze of lemon juice at the end for a bright, zesty flavor.
- For a spicier kafta, add a pinch of cayenne pepper to the lamb mixture.
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 is perfect for potlucks! Pack the kafta in a disposable aluminum container and include a small container of your favorite dipping sauce.
Flavor Variations
🌟 Spicy Kafta: Add a pinch of cayenne pepper or some chopped jalapeños to the lamb mixture.
🌟 Mediterranean Kafta: Add crumbled feta cheese and chopped olives to the lamb mixture.
🌟 Herby Kafta: Increase the amount of fresh herbs to create a more fragrant and herbaceous kafta.
🌟 Lemon-Herb Kafta: Add the zest and juice of one lemon to the lamb mixture along with extra herbs.
Troubleshooting
- Kafta is dry: Don’t overcook the kafta. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C).
- Sauce is too watery: Simmer the sauce uncovered for a few minutes after baking to reduce the liquid.
- Kafta is falling apart: Don’t overmix the lamb mixture. Gently combine the ingredients until just mixed.
FAQ
- Can I use ground beef instead of lamb? Yes, but the flavor will be different.
- 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 kind of skillet should I use? A cast iron skillet is ideal, but any oven-safe skillet will work.
- Can I freeze the leftovers? Yes, freeze in an airtight container for up to 3 months.
Conclusion
This One-Pan Lebanese Kafta is a guaranteed crowd-pleaser! It’s easy to make, incredibly flavorful, and perfect for any occasion. Give it a try and share your delicious results with us on RateMyRecipes! Enjoy!
One-Pan Lebanese Kafta: Family Dinner Made Easy
A flavorful and easy-to-make Lebanese dish featuring spiced ground meat and fresh vegetables, all cooked in one pan for a hassle-free family dinner.
Ingredients
- 1 pound ground beef or lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups diced tomatoes (fresh or canned)
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 lemon, cut into wedges for serving
Instructions
- In a large bowl, combine the ground meat, grated onion, minced garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix until well combined.
- Shape the meat mixture into long, oval patties (kafta) and set aside.
- Heat olive oil in a large skillet over medium heat. Add the kafta patties to the pan and cook for about 5 minutes on each side until browned.
- Remove the kafta from the pan and set aside. In the same pan, add the diced tomatoes, bell pepper, zucchini, paprika, and cayenne pepper. Stir and let simmer for about 10 minutes.
- Return the kafta to the pan, nestling it into the vegetable mixture. Cover and let cook for an additional 20-25 minutes, or until the vegetables are tender and the kafta is cooked through.
- Serve hot with lemon wedges on the side.
Tips
- For more flavor, let the kafta marinate for 30 minutes before cooking.
- Serve with rice or pita bread to soak up the delicious juices.