Kafta Meshwi* Recipe

Prepare onion and herbs

Peel and finely grate the onion into a bowl or pulse in a food processor until very fine. Push the grated onion into a fine mesh strainer or cheesecloth and press to remove excess liquid. This prevents the meat from becoming too wet and helps the kafta bind and grill properly. Measure and finely chop the parsley (and mint, if using). Toast pine nuts in a dry skillet over medium heat until golden, if using, then set aside to cool.

Mix meat and seasonings

Place the ground meat in a large bowl. Add the drained grated onion, chopped parsley, chopped mint (if using), salt, black pepper, allspice, cumin, and cinnamon. Using your hands, mix gently but thoroughly until all ingredients are evenly distributed and the mixture becomes slightly tacky, about 2–3 minutes. Avoid overworking which can make the texture dense.

Test and adjust seasoning

Pinch off a small amount of the mixture and form a tiny patty. Cook it in a skillet over medium-high heat for about 1 minute per side, then taste for seasoning. Adjust salt and spices in the main mixture as needed.

Shape onto skewers

If using metal skewers or soaked wooden skewers, divide the mixture into 8 equal portions (for 4 servings, about 2 kafta per person) or as desired. Wet your hands slightly to prevent sticking. Take one portion and press it lengthwise around the skewer to form an even, compact sausage shape about 5–6 inches long and 1 inch thick. Repeat for remaining portions. Brush each kafta lightly with olive oil to help prevent sticking and encourage browning.

Grill

Preheat a grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush the kafta again with oil. Place skewers on the grill and cook for 3–5 minutes per side, turning once, until nicely browned and internal temperature reaches 160°F (71°C) for beef/lamb. Total cooking time will be about 8–10 minutes depending on thickness and heat. If using a hot cast-iron skillet or broiler indoors: cook in a hot skillet with a little oil, turning to brown all sides, or broil on high 4–6 minutes per side, watching to avoid burning.

Finish

Remove kafta from the grill and let rest 3–5 minutes. If using pine nuts, sprinkle them over the cooked kafta or mix them into the serving garnishes.

Warm flatbreads briefly on the grill or in a dry skillet for 20–30 seconds per side until pliable and slightly charred.

Assemble: place a skewer of kafta on a warmed flatbread or remove the meat from the skewer and slice, then top with tomato slices, red onion, parsley leaves, and pickles if using. Add a dollop of plain yogurt or garlic toum for extra flavor. Squeeze lemon wedges over the kafta before eating.

Serve immediately while hot with extra lemon wedges on the side.