Fragrant, juicy, warmly spiced, and wonderfully comforting, Kafta and Rice is a delicious Lebanese-style meal that brings together seasoned ground meat, aromatic herbs, fluffy rice, and crunchy toasted nuts.
Kafta is one of the most beloved preparations in Lebanese cuisine. Ground beef or a beef-and-lamb mixture is combined with onion, parsley, and warm spices, shaped into small patties or logs, and then grilled, pan-seared, or baked.
For this recipe, the kafta is served over fragrant rice seasoned with cinnamon, allspice, and black pepper. Golden almonds and pine nuts are scattered over the top, adding richness and crunch.
Serve the platter with hummus, fattoush, garlic yogurt, pickles, and warm pita for a complete Lebanese-style family meal.
What Is Kafta?
Kafta, also spelled kofta or kefta, is a popular Middle Eastern preparation made from finely ground meat mixed with herbs, onion, and spices.
Lebanese kafta commonly uses:
- Ground beef
- Ground lamb
- Or a mixture of both
Fresh parsley and onion provide much of its characteristic flavor.
The mixture can be shaped into:
- Small patties
- Oval meatballs
- Long logs
- Skewered pieces
For this recipe, small oval patties are especially convenient because they cook quickly and look beautiful arranged over the rice.
Why You Will Love This Recipe
Juicy kafta
The onion and herbs help keep the meat flavorful and tender.
Fragrant rice
The rice is lightly seasoned with warm Levantine spices.
Toasted nuts
Almonds and pine nuts add a delicious crunch.
Easy to customize
Use beef, lamb, or a combination.
Family-friendly
The spices are aromatic rather than hot.
Perfect for sharing
The finished dish looks beautiful on a large serving platter.
Ingredients
For the Kafta
- 500 g ground beef
- 250 g ground lamb, optional
- 1 medium onion
- 1 cup fresh parsley leaves
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground allspice
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
If using only beef, simply use 750 g ground beef.
For the Rice
- 2 cups basmati or long-grain rice
- 3 cups chicken or beef stock
- 1 tablespoon butter
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon black pepper
- Salt, as needed
For the Topping
- ½ cup almonds
- ¼ cup pine nuts
- 2 tablespoons butter or olive oil
- 2–3 tablespoons fresh parsley, chopped
Optional Garnishes
- Fresh pomegranate seeds
- Fried onions
- Toasted pistachios
- Fresh mint
- Lemon wedges
Choosing the Meat
A mixture of beef and lamb creates especially flavorful kafta.
The lamb contributes richness and a distinctive aroma.
For a lighter version, use all beef.
Choose ground meat with a moderate amount of fat.
Very lean meat can produce dry kafta.
Step 1: Prepare the Rice
Place the rice in a bowl.
Cover with cool water.
Swirl gently and drain.
Repeat until the water becomes relatively clear.
Soak for approximately 20–30 minutes.
Drain thoroughly.
Step 2: Prepare the Onion and Parsley
Place the onion, parsley, and garlic in a food processor.
Pulse until finely chopped.
Do not turn them into a completely smooth paste.
A finely minced texture is ideal.
Step 3: Make the Kafta Mixture
Place the ground meat in a large bowl.
Add the chopped:
- Onion
- Parsley
- Garlic
Add:
- Salt
- Allspice
- Black pepper
- Cinnamon
- Cumin
- Coriander
Mix thoroughly with your hands until everything is evenly combined.
Do not overwork the mixture.
Step 4: Chill the Mixture
Cover the bowl.
Refrigerate for approximately 20–30 minutes.
Chilling makes the mixture easier to shape and helps the kafta hold its form during cooking.
Step 5: Shape the Kafta
Wet your hands lightly with water.
Take a portion of the meat mixture.
Shape it into a small oval patty.
Repeat until all the mixture has been used.
You can also shape the kafta into short logs or meatballs.
Try to keep the pieces approximately the same size so they cook evenly.
Step 6: Cook the Kafta
There are several good methods.
Pan Method
Heat a small amount of olive oil in a large skillet.
Place the kafta in a single layer.
Cook over medium heat until browned and cooked through, turning occasionally.
Depending on the size, this usually takes approximately 8–12 minutes.
Grilled Kafta
For a smoky flavor, grill the kafta over medium-high heat.
Turn occasionally.
Cook until browned and cooked through.
This method is excellent during summer.
Baked Kafta
Place the kafta on a lightly greased baking tray.
Bake at:
200°C / 400°F
until browned and cooked through.
Depending on size, this generally takes approximately 15–20 minutes.
Step 7: Prepare the Rice
Melt butter in a heavy-bottomed pot.
If using vermicelli, add approximately:
½ cup broken vermicelli
Toast until golden brown.
Stir continuously.
Step 8: Add the Rice
Add the drained rice.
Stir gently for approximately 2 minutes.
The grains should become lightly coated with butter.
Step 9: Add the Spices
Add:
- Cinnamon
- Allspice
- Black pepper
Stir gently.
The rice should become fragrant.
Step 10: Add the Stock
Pour in:
3 cups warm chicken or beef stock.
Stir once.
Bring to a gentle boil.
Step 11: Cook the Rice
Reduce the heat to low.
Cover tightly.
Cook for approximately 15–20 minutes, depending on the rice.
Avoid opening the lid repeatedly.
Step 12: Rest the Rice
Turn off the heat.
Leave the rice covered for approximately 10 minutes.
This allows the grains to finish steaming.
Step 13: Fluff the Rice
Open the lid.
Gently fluff the rice with a fork.
Do not stir aggressively.
The grains should remain separate.
Step 14: Toast the Almonds
Heat butter or olive oil in a skillet.
Add the almonds.
Toast over medium-low heat.
Stir frequently.
When golden, transfer them immediately to a plate.
Step 15: Toast the Pine Nuts
Add the pine nuts to the same skillet.
Toast gently until golden and fragrant.
Watch carefully because pine nuts can burn quickly.
Step 16: Assemble the Platter
Spread the rice across a large serving platter.
Arrange the kafta over the rice.
Scatter toasted almonds and pine nuts generously over the top.
Finish with fresh parsley.
For a festive touch, add pomegranate seeds.
Serve immediately.
The Secret to Juicy Kafta
The most important things are:
Use enough fat
Extremely lean meat tends to become dry.
Finely chop the onion
The onion distributes moisture and flavor throughout the meat.
Add plenty of parsley
Parsley provides freshness and classic kafta flavor.
Do not overmix
Mix until combined, then stop.
Do not overcook
Cook just until the kafta is done.
Lebanese Kafta Spice Balance
Kafta should be aromatic rather than overwhelmingly spiced.
Allspice
Provides the characteristic warm savory flavor.
Cinnamon
Adds subtle warmth.
Cumin
Provides earthy depth.
Coriander
Adds a gentle citrus-like spice note.
Black pepper
Provides mild heat.
Kafta and Vermicelli Rice
For a more traditional Lebanese-style rice, add toasted vermicelli.
Use:
½ cup broken vermicelli for 2 cups rice.
Toast it in butter until golden.
Then add the rice.
The combination of fluffy rice and toasted vermicelli works beautifully with the seasoned kafta.
Kafta with Tomato Rice
For a different variation, prepare the rice with a small amount of tomato.
Add approximately:
2 tablespoons tomato paste
while sautéing the rice.
Cook briefly before adding the stock.
The tomato adds color and a mild savory sweetness.
Kafta and Rice with Fried Onions
Thinly slice one large onion.
Cook slowly in oil until deeply golden and crisp.
Drain well.
Scatter the fried onions over the rice.
The sweet caramelized onions pair beautifully with the savory kafta.
Kafta and Rice with Pomegranate
Fresh pomegranate seeds make a wonderful garnish.
Their tartness balances the richness of the meat.
The ruby-red color also gives the platter a festive appearance.
Kafta and Rice with Pistachios
Replace some of the almonds with chopped pistachios.
The green pistachios add:
- Color
- Crunch
- Nutty flavor
This is especially attractive for entertaining.
What to Serve with Kafta and Rice
Serve the dish with:
Hummus
Creamy hummus is a natural companion to kafta.
Fattoush
The fresh vegetables and tangy dressing balance the richness of the meat.
Tabbouleh
Fresh parsley and lemon provide a bright contrast.
Labneh
Cool, creamy labneh works beautifully with warm kafta.
Pickles
Pickled vegetables add acidity and crunch.
Pita
Warm pita is perfect for scooping up meat and rice.
Lebanese Family-Style Serving
Place the rice in the center of a large platter.
Arrange the kafta pieces neatly over the rice.
Scatter the nuts generously across the top.
Add parsley and pomegranate seeds.
Surround the platter with small bowls of:
- Hummus
- Labneh
- Pickles
- Fattoush
- Tahini sauce
Serve warm.
Can I Use Only Beef?
Yes.
Use:
750 g ground beef
instead of the beef-and-lamb mixture.
Choose beef with moderate fat for the juiciest result.
Can I Use Only Lamb?
Yes.
Lamb kafta is wonderfully rich and aromatic.
Use:
750 g ground lamb
and follow the same recipe.
Can I Make Kafta Ahead?
Yes.
Shape the kafta and refrigerate it covered until ready to cook.
For best quality, cook it within a day.
You can also freeze uncooked shaped kafta.
Place the pieces in a single layer until frozen, then transfer them to a freezer-safe container.
Storage
Store cooked kafta and rice in airtight containers in the refrigerator.
Use within approximately 3–4 days.
Reheat thoroughly before serving.
Freezing
Cooked kafta freezes well.
Rice can also be frozen.
For best results:
- Cool completely.
- Divide into portions.
- Store in airtight containers.
- Freeze.
- Thaw safely.
- Reheat thoroughly.
Common Mistakes
Kafta is dry
The meat may be too lean or overcooked.
Use moderately fatty ground meat and cook only until done.
Kafta falls apart
The mixture may not have been mixed sufficiently.
Chilling the shaped kafta before cooking can also help.
Kafta is too dense
Avoid aggressively compacting the meat when shaping it.
Handle it gently.
Rice is mushy
Too much liquid can cause this.
Measure the stock carefully and avoid repeatedly opening the lid.
Nuts are burnt
Toast them over medium-low heat and watch them carefully.
Recipe Card
Lebanese-Style Kafta and Rice
Kafta
- 500 g ground beef
- 250 g ground lamb
- 1 medium onion
- 1 cup fresh parsley
- 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon coriander
Rice
- 2 cups basmati or long-grain rice
- 3 cups chicken or beef stock
- 1 tablespoon butter
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon black pepper
- Salt, as needed
- ½ cup vermicelli, optional
Topping
- ½ cup almonds
- ¼ cup pine nuts
- Fresh parsley
Instructions
- Rinse and soak the rice for 20–30 minutes.
- Finely chop onion, parsley, and garlic.
- Mix with the ground meat and spices.
- Chill for 20–30 minutes.
- Shape into small oval patties.
- Cook in a skillet, on a grill, or in the oven until browned and cooked through.
- Toast vermicelli in butter if using.
- Add drained rice.
- Add cinnamon, allspice, and black pepper.
- Add warm stock.
- Cover and cook on low for 15–20 minutes.
- Rest rice for 10 minutes.
- Fluff gently.
- Toast almonds.
- Toast pine nuts.
- Spread rice onto a serving platter.
- Arrange kafta over the rice.
- Scatter toasted nuts over the top.
- Garnish with parsley.
- Serve warm.
Quick Serving Ideas
Classic
Kafta, vermicelli rice, almonds, pine nuts, and parsley.
Festive
Add pistachios, raisins, fried onions, and pomegranate seeds.
Grilled
Grill the kafta and serve with rice, hummus, salad, and warm pita.
Weeknight
Use all ground beef and prepare the rice while the kafta cooks.
Final Thought
Kafta and Rice brings together some of the most comforting flavors of Lebanese cooking.
The kafta is juicy and aromatic, with fresh parsley, onion, and warm spices.
The rice is fluffy and fragrant.
Golden almonds and pine nuts provide the finishing crunch.
Add creamy hummus, cool labneh, fresh salad, pickles, and warm pita around the platter, and you have a complete Lebanese-style meal.
Juicy kafta, fragrant rice, warm spices, and golden toasted nuts — a generous family feast made for sharing.
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