Beef Kafta & Cucumber Herb Yogurt Bowl
Spiced beef kafta patties with cucumber herb yogurt, tomatoes and rice.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Kafta is a Middle Eastern ground meat mixture packed with grated onion and fresh parsley. Grating the onion rather than chopping it keeps the patties moist and helps them hold together without eggs or breadcrumbs. Sumac, a tart red spice, goes on at the end.
Why this recipe works
Grated onion adds moisture and flavor to the meat, and squeezing out its excess liquid keeps the patties from falling apart. The cool yogurt and juicy tomatoes balance the warm spices.
Ingredient notes
Sumac has a lemony tartness; look for it in Middle Eastern shops or the spice aisle. 85% lean beef keeps the kafta juicy.
Common mistakes
- Overmixing the meat, which makes kafta dense.
- Using unsqueezed onion, which makes the mix too wet.
What to serve with it
Pickled turnips or a drizzle of tahini.
Meal prep
Cooked kafta freezes well for up to 3 months.
More bowls like this
Cooking tips
Wet your hands to shape the patties without sticking. Press a slight dip in each patty so it stays flat while cooking.
Swaps and variations
Use ground lamb or a beef-lamb mix, cooked to 160°F (71°C). Serve in warm pita instead of over rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Beef Kafta & Cucumber Herb Yogurt Bowl
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
- For the kafta
- For the yogurt and bowls
You’ll need: large skillet or grill pan; medium saucepan with lid; mixing bowls; grater; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes.
-
Mix the beef, grated onion, parsley, garlic, cumin, allspice and salt with your hands just until combined. Shape into 8 oval patties about 3/4 inch thick.
-
Heat the oil in a skillet over medium-high heat. Cook the patties 4 to 5 minutes per side, until browned and 160°F (71°C) inside.
-
Stir the yogurt, cucumber, mint and lemon juice together.
-
Dust the patties with the sumac.
-
Divide the rice among 4 bowls with the kafta, tomatoes and a spoonful of cucumber herb yogurt.
Questions
Can I make kafta on skewers?
Yes. Shape around flat skewers and grill 8 to 10 minutes, turning.
What is sumac?
A tart, dark red spice made from dried berries, common in Middle Eastern cooking.
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