Lebanese Food in Quebec City: A Simple Beef Kafta Recipe

Beef kafta is a Lebanese dish of ground meat mixed with parsley, onion, and warm spices, then shaped and grilled or pan-cooked. This practical skillet version makes tender, well-seasoned patties to serve with pita, rice, and a crisp salad—an inviting way to bring Lebanese food to a home table in Quebec City. Kafta varies among regions and families, so the seasoning and shape are flexible.

Ingredients

1½ lb (680 g) ground beef, preferably 85% lean
½ cup (75 g) finely grated yellow onion, lightly squeezed to remove excess liquid
1 cup (30 g) finely chopped flat-leaf parsley, loosely packed
2 garlic cloves (6 g), finely grated or minced
1 tsp (2 g) ground cumin
1 tsp (2 g) ground allspice
¼ tsp (0.6 g) ground cinnamon
½ tsp (1 g) freshly ground black pepper
1 tsp (6 g) fine salt
1 tbsp (15 ml) olive oil, for the skillet

Instructions

Prepare the aromatics. Grate the onion on the large holes of a box grater, then squeeze it gently over the sink or in a clean kitchen towel. You want it moist but not dripping; too much onion liquid can make the mixture soft and difficult to shape. Finely chop the parsley and mince or grate the garlic.
Season the meat. Put the ground beef, onion, parsley, garlic, cumin, allspice, cinnamon, pepper, and salt in a large bowl. With clean hands, mix just until the ingredients are distributed evenly. Avoid kneading or compressing the beef for a long time, which can make the cooked kafta dense.
Shape the patties. Divide the mixture into 12 equal portions. Shape each into a short oval about ½ inch (1.3 cm) thick, pressing gently so it holds together without packing it tightly. A slight indentation down the centre of each patty helps it cook evenly and limits puffing.
Chill briefly. Arrange the patties on a plate or small tray, cover, and refrigerate for 20 minutes. This short rest firms the meat and makes the patties easier to turn. Use the time to prepare any rice, salad, or accompaniments you plan to serve.
Heat the skillet. Set a large heavy skillet, preferably cast iron or stainless steel, over medium to medium-high heat for about 2 minutes. Add the olive oil and swirl it across the surface. The oil should shimmer, not smoke; lower the heat if it begins to smoke.
Cook the first batch. Place six patties in the pan with a little space between them. Cook for about 3 minutes on the first side, then turn them carefully and cook the second side for about 3 minutes. Adjust the heat if the outside is darkening too quickly. Transfer cooked patties to a clean plate while you cook the second batch.
Finish and check the temperature. Cook the remaining six patties in the same way, adding a small splash of oil only if the skillet looks dry. Check the centre of the thickest patties with a food thermometer. Ground beef needs to reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); cook longer as needed, checking again rather than relying on colour alone.
Serve hot. Let the patties sit for 2 minutes while you bring the sides to the table. If you are cooking in batches, loosely cover the first batch while the second cooks. Serve with warm pita or rice, lemon, and the accompaniments you like.

Tips

Drain, but do not dry out, the onion. Grated onion adds moisture and flavour, but excess juice can make patties fall apart. A gentle squeeze is enough; the onion should still feel damp. If the mixture seems very wet, chill it a little longer rather than adding flour or breadcrumbs, which change kafta’s texture.
Mix lightly and keep the patties even. Work the mixture only until it comes together, and make all 12 patties roughly the same thickness. Overmixing makes ground meat compact, while uneven patties finish cooking at different times.
Choose a practical allspice substitute if needed. Ground allspice is common in Lebanese-style seasoning but can be hard to find in some pantries. Use ½ tsp (1 g) ground cloves plus ½ tsp (1 g) extra cumin in its place; this gives a warmer, less rounded flavour, so add a pinch more black pepper if desired. Do not substitute mixed “allspice berries” unless the label says the spice is ground allspice.
Use a thermometer, not a colour test. Ground beef can brown before it reaches a safe temperature, and the colour inside is not a reliable check. Insert the thermometer horizontally into the centre of a thick patty. If you do not have a large skillet, cook in three batches so the patties sear instead of steaming.

Serving Suggestions

For a simple Lebanese-inspired plate, tuck the kafta into warm pita with sliced tomato, cucumber, lettuce, and a spoonful of tahini sauce or garlic sauce. A squeeze of lemon brightens the beef, and pickled turnips or cucumbers add a sharp, crunchy contrast. Keep sauces on the side if you want the browned edges to stay firm.

Kafta also works as the centre of a larger meal. Serve it with vermicelli rice, plain rice, or bulgur, plus a chopped salad dressed with lemon and olive oil. Hummus, labneh, olives, and warm flatbread make a generous spread; choose one or two sides if you want a quicker weeknight dinner. For serving a group, arrange the patties on a platter and let everyone build their own pita or plate.

Variations

Use lamb or a blend. Replace some or all of the beef with ground lamb. Lamb has a more pronounced flavour and can release more fat, so drain the skillet carefully between batches if needed. A half-beef, half-lamb blend keeps a familiar beef profile while adding richness. Whichever meat you choose, check that ground meat reaches 160°F (71°C).

Add fresh mint. Replace a small portion of the parsley with 2 tbsp (6 g) finely chopped fresh mint for a fresher, more herbal note. Mint can be assertive, so keep the parsley as the main herb. Some home versions also use a little extra garlic or a different balance of spices; make one small adjustment at a time so the meat’s flavour remains clear.

Grill the kafta. For an outdoor grill, shape the mixture into slightly longer, firmer ovals and chill as directed. Oil the clean grill grates, then cook over medium-high heat, turning once the first side releases easily. Grill time depends on the thickness and heat of the grill, so use a thermometer and cook to 160°F (71°C). Avoid moving the patties repeatedly, which can make them break apart.

Make a milder batch. The recipe is warmly spiced but not hot. For children or anyone who prefers a gentle flavour, reduce the allspice to ½ tsp (1 g) and leave out the cinnamon. For more heat, add a pinch of cayenne, keeping in mind that cayenne is not a traditional replacement for the aromatic spices.

Storage and Reheating

Refrigerate cooked kafta within 2 hours of cooking. Place the patties in a shallow airtight container and keep them refrigerated for 3–4 days. Store sauces and fresh vegetables separately so the patties do not become soggy. If you are packing leftovers for lunch, cool them promptly and keep them chilled until reheating.

To reheat, warm the patties in a covered skillet over low heat with a teaspoon or two of water, turning once, until steaming hot throughout. You can also microwave them in a covered, microwave-safe dish in short intervals, turning or rearranging halfway through. In either method, leftovers should reach 165°F (74°C), measured with a food thermometer. Reheating too quickly over high heat can dry out the edges before the centre is hot.

For longer storage, freeze cooled patties in a freezer-safe container with parchment between layers for up to 2–3 months for best quality. Thaw them overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave cooked meat at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).

Frequently Asked Questions

Is kafta the same as kofta?

Kafta is one spelling used for a family of seasoned ground-meat dishes also called kofta or kefta in different regions and languages. Lebanese kafta commonly combines meat with parsley, onion, and spices, but the exact seasoning and shape vary. This recipe uses small skillet patties rather than the long meat logs often cooked on skewers.

Can I make the kafta mixture ahead?

Yes. Mix and shape the patties, cover them, and refrigerate for up to 24 hours before cooking. Keep raw ground beef refrigerated at 40°F (4°C) or colder, and cook the patties to 160°F (71°C). You can also mix the ingredients a few hours ahead and shape them shortly before cooking; avoid leaving raw meat on the counter while you prepare sides.

Why are my kafta patties falling apart?

The most common reasons are excess liquid from the onion, patties that are too thin, or turning them before a browned crust forms. Squeeze the grated onion lightly, shape the patties about ½ inch thick, and leave them undisturbed for the first few minutes. Chilling before cooking also helps them hold their shape. If the mixture is still loose, handle it gently and make smaller patties rather than adding a large amount of filler.

Can I cook kafta in the oven?

Yes. Arrange the chilled patties on a lightly oiled, rimmed baking sheet with space between them and bake at 425°F (220°C), turning once. Start checking after about 10 minutes; the exact time depends on thickness and the oven. Use a thermometer to confirm that the centre reaches 160°F (71°C), and broil briefly only if you want more browning, watching closely so the patties do not burn.

What can I use instead of ground beef?

Ground lamb is a flavourful alternative, and a beef-and-lamb blend works well too. Ground turkey or chicken can be used, but the result will be milder and leaner; add a little olive oil to the mixture if it seems dry and cook poultry to 165°F (74°C). For a meat-free meal, make a separate lentil or chickpea dish rather than swapping cooked legumes directly into this ground-meat recipe, since the texture and cooking method are different.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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