Middle Eastern “Hamburger”

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Years ago, when I was living in Berkeley, our family used to lunch regularly at a Lebanese restaurant not too far from our house. We became addicted to a few items on their menu: a great baba ghanouj with vegetables and pita bread, a really good lamb kabob with a fine pilaf enlivened with cinnamon and vermicelli, a crunchy falafel sandwich and, our favorite, the kefta. Alas, the rest of the community did not share our passion for this food (the restaurant was located too near the campus with its greasy spoons, pizza joints, hippie vegetarian hangouts, and bad burger shops), and so, sadly, the restaurant closed. If only the students who were eating all those bad burgers had stepped inside and had a kefta, the restaurant might still be there. This recipe is my attempt to recreate a very special taste memory.