10-Minute Cast Iron Juicy Lebanese Kafta: Umami-Packed Freezer Meal Prep
This quick Lebanese kafta recipe delivers juicy, umami-packed flavor in just 10 minutes of cooking using a cast iron skillet. Perfect for make-ahead freezer meals, it's a versatile and satisfying dinner option.
Ingredients
Ingredients
- 1 lb ground beef 85/15 lean-to-fat ratio recommended for juiciness
- 1 cup finely chopped yellow onion about 1 medium onion
- 3 cloves garlic minced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh mint finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil for cooking
Notes
Storage: Cool kafta completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat from frozen in a skillet over medium heat for 6-8 minutes. Make-Ahead: Shape kafta and freeze raw for up to 3 months; cook directly from frozen, adding 2-3 minutes per side. Variations: Substitute ground lamb for beef, or add 1/2 tsp cinnamon for a warm spice note. Serving Suggestions: Serve with garlic yogurt sauce, tabbouleh, or in pita bread with fresh vegetables.