Lebanese Recipe Question Regarding Kafta / Kefta?

Question

Hi,

I am going to a pot luck party for a Lebanese friend. I have a recipe for Kefta/Kafta that I really like, but it's Bulgarian. It's my understanding the Lebanese version does not differ too much, except that some people sometimes use lamb instead of beef.

I don't need a recipe (unless your Lebanese version greatly differs than the Bulgarian version) but my question is how is Kefta normally prepared Lebanese-style? The Bulgarians usually form it in a patty and cook it in a pan. It comes out similar to a hamburger. Do the Lebanese shape them into patties or is it cooked on the grill on a skewer?

Also, any tips on how to reheat this? I need to cook it the night before and serve the next afternoon. Any other ways to prepare this?

Answer 1

It seems like everyone before me has their own method, so I will just pitch my two pennies into the ring as well.

My father is from the Middle East, as are all of his best friends. All of them married American women, so my Mom and all my "aunts" learned from their husbands how to cook kafta.

According to my Mom, the best taste comes from a mixture of beef and lamb, and you shouldn't use extra lean ground beef, because it makes the meat too dry once it is cooked--having a little fat in there will add to the flavor.

Some people do fry it, but that is more common in Turkey, or when done in a time crunch--the best way to cook it is on a grill.

You make a big ball with the meat, then roll it out a bit, so you end up with a type of cylinder which is tapered at the ends and fatter in the middle. It usually ends up being 1-2 inches wide and about 6 inches long. You feed a skewer through that lengthwise before grilling. Pinch it around the skewer once you have it on, to kind of seal the meat against the skewer, or it could fall off while grilling.

You can reheat it any way you like, either in the oven or the microwave. Either way, seal the container so that the meat doesn't dry out (either make a aluminum foil pouch for the oven, or put it in a container with a lid for the microwave).

Mom pointed out that whatever type of meat you use, it's easiest to have them grind it for you so it isn't as finely ground as regular hamburger--she said that falls apart too easily when put on the skewers. She also said to be sure and tell you to spray your grilling surface, as it will stick, and can be a little hard to remove. Other than that, she said the spicing is pretty much the same all over the place.

Just so you know, none of my "uncles" are Lebanese--between my father and all of his close friends, there are one Syrian, one Lybian, one Saudi, and two Egyptians.

Good luck--I think it is very cool that you are preparing a special dish for your friend. A lot of people wouldn't be quite so thoughful.

Answer 2

Hai,
I'm not familiar with the Bulgarian version and what ingredients there in. So I have to give you a link to my Lebanese kofta's.
There are 2 recipes here, both with lamb meat.
More shaped like meatballs and one for on the barbecue:
http://www.jannekes.eu/ground-beef/index.html
(Lamb kofta and Spicy kofta)

You can fry them and just heat them again later.
Have a nice day

Answer 3

they shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide...In reheating just reheat like you do most dishes:)...stovetop or microwave is fine:)

Answer 4

Lebanese Kefta Recipe