Description
This One-Pan Lebanese Kafta recipe features flavorful ground beef or lamb patties seasoned with aromatic spices and herbs, seared to perfection, then baked alongside vibrant vegetables. The dish is easy to prepare, wholesome, and ideal for a comforting meal, especially when served over rice or quinoa.
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 and Cooking
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
Optional
- 2 cups cooked rice or quinoa (optional)
- Fresh parsley for garnish
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, combine the ground beef or lamb with finely chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and pepper. Mix well until ingredients are thoroughly incorporated.
- Shape Kafta: Form the meat mixture into oval-shaped patties, about 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 browned nicely, which seals in the juices.
- Add Vegetables: Push the seared kafta patties to one side of the skillet. Arrange the sliced bell pepper, zucchini, and halved cherry tomatoes around the kafta.
- Season Veggies: Lightly drizzle the vegetables with olive oil and sprinkle with salt and pepper to enhance their flavor during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the kafta are fully cooked through and the vegetables become tender.
- Rest: Remove the skillet from the oven and let the kafta and vegetables rest for 10 minutes to settle and redistribute juices.
- Serve: Serve the kafta and roasted vegetables as is or over cooked rice or quinoa for a heartier meal.
- Garnish: Sprinkle fresh parsley on top before serving to add a fresh, vibrant touch.
Notes
- Use either ground beef or lamb based on your preference; lamb will offer a richer flavor.
- Be sure to form the kafta patties evenly to ensure uniform cooking.
- An oven-safe skillet is essential for the seamless transition from stovetop searing to oven baking.
- Adjust seasoning as needed and taste the meat mixture before shaping patties.
- For a lower-carb option, skip rice or quinoa and serve with a side salad.
- If you prefer, fresh parsley can be substituted with cilantro for a different but complementary flavor.
