Kafta is the Middle East’s version of hamburger meat. It can be shallow-fried, moulded onto skewers for barbecuing or baked with vegetables, as here. I prefer the texture of the kafta when it’s mixed by hand, but if you want to use a food processor, create the paste first in it before adding the meat. Pulse for 2 minutes, but be sure not to overwork the meat or it will be tough. For another type of kafta, try Herbed Kafta with Dukkah Tahini.
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