Kafta
Grilled or baked ground meat (usually lamb or beef) mixed with onions, parsley, and spices.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The origins of Kafta are rooted in the nomadic traditions of the Middle East, where grilling meat over open fires was a common practice. Ground meat mixtures, seasoned with readily available herbs and spices, provided a convenient and flavorful way to prepare and preserve meat. Over centuries, the dish evolved, incorporating local ingredients and culinary techniques, eventually becoming the Kafta we know today.
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Kafta is a staple dish in Levantine cuisine, often served as part of a mezze spread or as a main course. It represents hospitality, family gatherings, and the sharing of food.
Family Gatherings
Kafta is a common dish served during family gatherings and celebrations, symbolizing togetherness and shared experiences.
Mezze Culture
Kafta is often included in a mezze spread, a selection of small dishes served as appetizers, representing the abundance and variety of Levantine cuisine.
Regional Variations
While the core ingredients remain similar, regional variations exist in the spice blends and serving styles, reflecting the diverse culinary traditions of the Middle East.
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Kafta boasts a savory and aromatic flavor profile, characterized by the richness of ground meat, the freshness of herbs, and the warmth of Middle Eastern spices.
The dominant flavor is the savory taste of ground meat, typically lamb or beef, which provides a hearty foundation. Finely chopped onions add a subtle sweetness and moisture, while fresh parsley contributes a bright, herbaceous note. The spice blend varies, but often includes allspice, cinnamon, black pepper, and sometimes a touch of chili flakes, providing a warm and aromatic complexity. Some variations may include mint or other regional spices.
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Meat to Fat Ratio
Using a ground meat mixture with a good fat content (around 15-20%) is crucial for a juicy and flavorful Kafta. The fat renders during cooking, keeping the meat moist.
Don't Overmix
Avoid overmixing the meat mixture, as this can result in a tough texture. Gently combine the ingredients until just incorporated.
Chill the Mixture
Chilling the Kafta mixture for at least 30 minutes before shaping allows the flavors to meld and helps the meat hold its shape during grilling or baking.
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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