Traditional Lebanese Kafta

Chop the onion, garlic and parsley very finely. I recommend using a food processor to make sure you get a fine texture, as the mixture should be well blended.

In a large bowl, mix the minced meat with the onion, garlic and parsley. Make sure the ingredients are well mixed. This is crucial so that the flavors are evenly distributed.

Add the spices and salt to the meat mixture and mix well. You can adjust the amount of spices to your liking, but my recommendation is to follow the recipe the first time and then adjust on the next try.

Form the mixture into small cylinders or meatballs. This is a step that requires patience, but the effort will be worth it once you taste the kafta.

Heat a little olive oil in a large frying pan and add the kafta. Cook over medium heat until golden brown. Remember to turn the kebabs so they cook evenly.

Serve hot with pita bread and sides of your choice (such as tabbouleh, hummus, babaganoush, etc.).