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Restaurants›Zatar Lebanese Tapas & Bar›Kafta & Tahini Recipe

Kafta & Tahini Recipe

Name: Zatar Lebanese Tapas & Bars KAFTA & TAHINI Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground lamb (optional; if using, reduce beef); 0.5 cup onion, finely grated and drained; 0.5 cup fresh flat-leaf parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 2 tsp ground cumin; 1 tsp ground allspice; 1 tsp ground coriander; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 2 tbsp olive oil (for brushing); 6 to taste metal or soaked wooden skewers; 1.5 cups long-grain white rice (rinsed until water runs clear); 0.5 cup vermicelli pasta, broken into 1-inch pieces; 2 tbsp unsalted butter or olive oil; 2.5 cups chicken or vegetable stock (hot); 0.75 tsp salt; 0.25 tsp black pepper; 0.75 cup tahini (well-stirred); 0.5 cup warm water (adjust for consistency); 2 tbsp fresh lemon juice; 1 clove garlic, minced; 0.5 tsp ground cumin; 0.5 tsp salt; 1 tbsp olive oil (for finishing); 2 tbsp warm water or stock to thin (additional); 2 tbsp fresh parsley, chopped; 2 tbsp toasted pine nuts or slivered almonds (optional); 4 to taste lemon wedges; 0.5 tsp sumac or paprika (optional, for sprinkling)

Inspired by Zatar Lebanese Tapas & Bar

Time1h 10m

Serves4

grilled kafta skewer served with vermicelli rice and warm tahini

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Ingredients

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Kafta (grilled beef skewers)

1 lb ground beef (80/20)

1/2 lb ground lamb (optional; if using, reduce beef)

1/2 cup onion, finely grated and drained

1/2 cup fresh flat-leaf parsley, finely chopped

2 tbsp fresh mint, finely chopped

2 tsp Ground cumin

1 tsp ground allspice

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

2 tbsp olive oil (for brushing)

6 to taste metal or soaked wooden skewers

Vermicelli rice

1 1/2 cups long-grain white rice (rinsed until water runs clear)

1/2 cup vermicelli pasta, broken into 1-inch pieces

2 tbsp unsalted butter or olive oil

2 1/2 cups chicken or vegetable stock (hot)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Warm Tahini Sauce

3/4 cup tahini (well-stirred)

1/2 cup warm water (adjust for consistency)

2 tbsp fresh lemon juice

1 clove Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1 tbsp olive oil (for finishing)

2 tbsp warm water or stock to thin (additional)

Garnish & serving

2 tbsp Fresh parsley, chopped

2 tbsp toasted pine nuts or slivered almonds (optional)

4 to taste lemon wedges

1/2 tsp sumac or paprika (optional, for sprinkling)

Method

Kafta (grilled beef skewers)

Prepare meat mixture

In a large bowl combine ground beef (and lamb if using), grated drained onion, chopped parsley, chopped mint, cumin, allspice, coriander, salt and pepper. Use your hands to mix gently but thoroughly until evenly combined — about 1 to 2 minutes. Do not overwork; mixture should be cohesive and slightly tacky.

Form onto skewers

Divide the mixture into 6 equal portions. With dampened hands, take each portion and mold it around a skewer into a long flattened sausage shape about 6 inches long and 3/4 inch thick. Press firmly so the meat adheres to the skewer and won’t fall off when grilling. Place on a tray and chill in the fridge for 15–20 minutes to help them hold shape.

Grill or broil

Preheat grill to medium-high (about 400°F/200°C) or preheat broiler with rack 6 inches from heat. Brush skewers lightly with olive oil. Grill skewers 3–4 minutes per side, turning gently, until an instant-read thermometer inserted into center registers 160°F (71°C) for beef/lamb blends and exterior has good char. If broiling, broil 3–5 minutes per side watching carefully to avoid burning. Remove and let rest 3 minutes.

Vermicelli rice

Toast vermicelli

In a medium saucepan over medium heat, melt butter or warm oil. Add broken vermicelli pieces and toast, stirring constantly, until golden brown — about 2–3 minutes. Be attentive; they brown quickly.

Cook rice

Add the rinsed rice to the saucepan with toasted vermicelli and stir 30 seconds to coat grains. Pour in hot stock, add salt and pepper, stir once, bring to a boil. Reduce heat to low, cover tightly and simmer 15 minutes without lifting lid. After 15 minutes, remove from heat and let sit, covered, 10 minutes to steam. Fluff with fork before serving.

Warm Tahini Sauce

Mix tahini base

In a small heatproof bowl whisk together tahini, lemon juice, minced garlic, ground cumin and 1/2 tsp salt. The tahini may thicken and seize; gradually whisk in 1/2 cup warm water a few tablespoons at a time until smooth and pourable but still fairly thick. Adjust salt or lemon to taste.

Warm gently

Place the bowl over a pot of simmering water (double boiler) or microwave in 15-second bursts, stirring, until the sauce is warm but not boiling (about 30–45 seconds total). If sauce tightens while warming, whisk in up to 2 tbsp additional warm water or stock to loosen to a sauce consistency. Stir in 1 tbsp olive oil for sheen.

Finish

Taste and adjust: add a pinch of salt, more lemon for brightness, or a splash of warm water to reach desired pourability. Keep warm until serving.

Garnish & plating

Divide vermicelli rice among 4 plates (serves 4). Place 1 or 2 kafta skewers over the rice per plate depending on portion size. Spoon warm tahini generously over the skewers and rice or serve on the side in a small bowl.

Scatter chopped parsley and toasted pine nuts or almonds over the tahini and rice. Offer lemon wedges at the side and sprinkle a pinch of sumac or smoked paprika for color if desired.