Lamb Kafta Recipe

Prepare the kafta mixture

In a large bowl, combine ground lamb, grated onion, chopped parsley, minced garlic, spices (cumin, coriander, allspice, cinnamon, paprika), salt, pepper, and olive oil. Mix thoroughly using your hands until the mixture is well combined and slightly sticky.

Shape onto skewers

Divide the mixture into 6 even portions. Mold each portion around a skewer to form long sausage-like shapes, about 5-6 inches long. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.

Grill the skewers

Preheat a grill or grill pan to medium-high heat. Grill the kafta skewers for 3–4 minutes per side, turning once, until cooked through and nicely charred on the outside.

Toast vermicelli

In a medium saucepan, melt the butter over medium heat. Add the broken vermicelli noodles and sauté until golden brown, stirring constantly to prevent burning.

Cook the rice

Add the rice to the pan and stir to coat with butter. Pour in the water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and water is absorbed.

Fluff and rest

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Blend ingredients

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and cold water. Blend until smooth and creamy. Add more cold water, 1 tablespoon at a time, to adjust consistency if desired.

Chill and serve

Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with paprika or parsley if desired. Chill until ready to serve.

Mix vegetables

In a bowl, combine cucumber, tomato, red onion, and parsley.

Dress the salad

Add olive oil, lemon juice, salt, and pepper. Toss well to combine. Let sit for 5–10 minutes to allow flavors to meld.

Slice pickled turnips or cucumbers if necessary. Serve alongside the lamb kafta as an accompaniment.