Kafta in Pita Bread
I'm not one to brag, but the Lebanese just know how to do it right when it comes to food. Fattoush, hummus, shish kabobs, stuffed grape leaves. I can go on and on. Well, one of the most delicious staple dishes that is a personal favorite is called kafta. The lucky ones out there already know what this is and have perhaps had it before. Those who haven't been so fortunate are probably saying, "kafwhat?" Kafta in pita bread is so delicious.
Kafta is a meat mixture composed of beef or lamb, parsley, white or red onion, and some spices. If I've peaked your interest, let me keep on going. To simplify it to the average everyday American, kafta is akin to a meatball, but with fewer ingredients! There is an added advantage kafta brings to the table though. It's unbelievably versatile. With the kafta base, you can create many different dishes. You can skewer or grill them. You can saute them in a little bit of olive oil and drizzle some lemon over the top of them. Or you can add some tomatoes and potatoes and enjoy with some rice. There are just so many ways to utilize this mixture. Kafta in pita bread is by far the easiest and makes for a quick, delicious dinner in under half an hour.
We're going to cook it in pita bread. Cooking the kafta in the bread gives you a crispy edge and a chewy, moist middle. You can dip the bread in some laban (Lebanese yogurt) and have at it. It is one of those dishes, I wouldn't mind eating every day.
REASONS YOU SHOULD TRY THIS RECIPE:
- Quick and easy lunch or dinner idea
- crispy bread with flavorful beef dipped into tangy laban
- great way to use up ground beef
INGREDIENTS FOR KAFTA IN PITA BREAD:
- 3 lbs ground chuck or ground lamb
- 2 large white or red onions, chopped
- 3 bunches flat leaf parsley, chopped
- 2 ½ teaspoons salt
- 2 ½ teaspoon freshly ground black pepper
- 2 ¼ teaspoon seven spice
- Good thin Pita bread
HOW TO MAKE MY Kafta in Pita Bread:
- You can use either ground beef or ground lamb to make kafta. It's all about personal preference. We prefer beef because it's less gamey. Add the meat to a bowl.
- Chop the onions into a small dice. You can use a knife or food processor to do this. Also, you can use red or white onion. We switch it up now and then. This time, we're using red.
- Chop the parsley until fine. Again, you can use a processor knife, whatever is easier for you.
- Combine the onions and parsley with the meat. Add the salt, pepper, and seven spice. Mix until thoroughly combined.
- Smear heaping tablespoons onto the inside of the pita and spread into a layer. Fold the other half over and place it on a baking sheet lined with greased aluminum. Continue to do this until you fill your baking sheet in a single layer.
- Bake in a preheated oven at 350°F for 10-15 minutes or until the inside is no longer raw and the outside is golden brown. The moisture from the meat may make the bread wrinkly on some of them. No biggie. Serve immediately with some laban and fries. Enjoy!
MORE GREAT LEBANESE RECIPES:
Mom's Lebanese Garlic and Lemon Chicken
SHOP MY KITCHEN ESSENTIALS:
https://www.amazon.com/shop/fayesfood
Kafta in Pita Bread
Ingredients
- 3 lbs ground chuck or ground lamb
- 2 large white or red onions chopped
- 3 bunches flat leaf parsley chopped
- 2 ½ teaspoons salt
- 2 ½ teaspoon freshly ground black pepper
- 2 ¼ teaspoon seven spice
- Good thin Pita bread
Instructions
- Chop the onions into a small dice and chop the parsley until fine. An easy method is to chop the onions and parsley in a food processor until desired size.
- Add the parsley and onions mixture to a mixing bowl.
- Add in the salt, black pepper and seven spice.
- Mix it thoroughly and taste a small piece to adjust seasoning if necessary.
- Open up your pita so it's open faced. Smear two heaping kitchen tablespoons of the meat mixture onto the pita.
- Bake at 350°F on a baking sheet lined with greased aluminum for about 10-15 minutes or until the meat is cooked inside, but the outside is golden brown.
- Enjoy immediately with some laban and fries!
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