Kafta is my favourite lebanese sandwich filling. It’s what I always order in the kebab takeaway shops in Surry Hills. It is lamb mince shaped into a sausage shape that is grilled. After watching the Lebanese Food Safari episode on SBS and seeing kafta being made, I knew I had to try it for myself.
I dragged Dr Scorpio around Lakemba to try and find the metal skewers that are used to wrap the mince around – not such an easy task. We ended up finding them in a shop that sold carpets and hookahs so we grabbed a few.
These are super easy to make and you can do them on a normal bbq, just try to elevate them from the element – see first picture.
1 cup finely chopped parsley
500g each lamb and beef mince
1 large onion, finely chopped
1 tsp salt
½ tsp white pepper
Combine all ingredients in a large bowl and using your hands knead the mixture until smooth. According to Foaud, the secret to good Lebanese food is ‘ the touch of the hand’.
Dampen your hands with water and shape the mixture around skewers. Barbecue until golden brown and cooked through. To serve, split and open out flat bread and fill with tabouleh. Top with a kafta, close over the bread and use that to hold the kafta while you remove the skewer. Use torn off pieces of bread to pick up some of the kafta and tabouleh.