Lamb Kafta Bowl

Name: Lamb Kafta Bowl
Cuisine: Lebanese
Ingredients: ½ yellow or white onion, diced; ½ yellow or white onion, diced; 1 pound (455 g) coarse-garlic ground lean lamb (This can also be made with all beef, all lamb, or a blend of both—whatever your taste.); 1 pound (455 g) coarse-garlic ground lean lamb (This can also be made with all beef, all lamb, or a blend of both—whatever your taste.); 1 pound (455 g) coarse-garlic ground lean lamb (This can also be made with all beef, all lamb, or a blend of both—whatever your taste.); ¼ teaspoon ground cinnamon; 1 teaspoon 7 spice blend; 1 cup (150 g) baby tomatoes; ¼ teaspoon pepper; 2 garlic cloves, roughly chopped; ½ teaspoon chili flakes; 1 tablespoon (20 g) pomegranate molasses; 1 teaspoon fresh lemon juice; 2 tablespoons (28 ml) olive oil; ½ teaspoon salt; 1 teaspoon ground sumac; ½ cup (60 g) sliced cucumbers; ½ cup (90 g) diced tomatoes; ⅓ cup (50 g) roughly chopped bell peppers, any color; ⅓ cup (55 g) roughly chopped red onion; 2 to 3 tablespoons (18 to 27 g) pomegranate arils; 1½ cups (71 g) romaine lettuce, chopped; 2 tablespoons (8 g) fresh parsley leaves; 2 tablespoons (12 g) fresh mint leaves; Pickles; Mixed olives; Hummus

Preparation info

Makes
2 to 3
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This hearty Lebanese bowl brings together juicy, spiced lamb kafta (kebabs) with fluffy rice and golden vermicelli, paired with sweet roasted garlic tomatoes and a bright, crunchy fattoush salad. Served with tahini sauce on the side and some pickles, this bowl offers spicy, tangy, and zesty flavors with a creamy finish in one bowl.

Ingredients

Asia
Lebanon
Main course
Mediterranean

Ingredients

Method