Beef Kafta with Tahini Sauce #SundaySupper

The unusual combination of spices found in these Lebanese Beef Kafta pita sandwiches will have the whole family coming back for more. 

Poor ground beef. It’s the vacuum cleaner of the beef world. Dependable, necessary, but not particularly glamorous. I mean, do you know anyone who goes out of their way to use their vacuum cleaner?  It’s just kind of…there. We’re thankful it exists, but no one is really clamoring to be the next spokesperson for vacuums (Unless you are, and then that’s cool and not weird at all…ahem).

I think this is probably how ground beef feels. Now, the analogy may seem way off (and I’ll even admit it’s a stretch), but hear me out. Ground beef has been relegated to the world of meatloaf and casserole. It’s seen as the reliable but boring go-to for quick and budget-friendly meals. And really, that’s not a bad identity. We need budget-friendly ground beef.

But friends, I’m here to tell you, ground beef can be so much more.

Have you ever found a new attachment for your vacuum cleaner that changed everything? Or maybe a setting on your dishwasher that blew your mind? Suddenly that plain ol’ contraption was THE BEST THING EVER! For me, it was the upholstery attachment on my vacuum cleaner. It had a powerful, manly sounding whir and somehow managed to whisk pet hair right off of my sofa.

It. changed. everything.

Guys, this Beef Kafta is the upholstery attachment of ground beef. It will change the way you think about this humble freezer staple. Don’t be afraid of the unfamiliar word Kafta. It simply refers to a Lebanese style preparation for beef which includes parsley and spices like cinnamon, cardamom, and allspice. I know these may seem like a strange addition for beef, but trust me on this one. It creates the kind of flavor that will make you cock your head, raise your eyebrow, and then immediately dive back in for a second bite.

Think of Kafta as Middle Eastern meatloaf. It’s just as easy to prepare, but has a great flavor twist to brighten up your family dinners. I threaded the kafta onto skewers and grilled them, but, truthfully, the skewers were kind of a pain, and it was tough to keep the meat from falling off the skewers. Next time, I’ll simply shape them into patties and grill them like a burger or fry them in a bit of oil in a cast iron skillet.

I served these with my homemade Tabbouleh salad (but you could just as easily pick some up at the store), the creamiest hummus ever and pita bread I burnt grilled to perfection on the grill. The tahini sauce is a cinch to make and adds a nice pop of lemon. This recipe makes quite a bit, but I don’t recommend halving it because they make great leftovers! Slap some leftover beef on a grilled cheese sandwich with some horseradish sauce or crumble it over a salad the next day for an entirely new beef experience.

Today my fellow #SundaySupper-ites are sharing more fresh ways to incorporate beef into your family’s menu rotation. From stir fries to stuffed steaks, you’ll find loads of ideas. Check them out below the recipe!

And for more last minute inspiration,  you can also check out The Beef Checkoff’s Pinterest board and follow them on their website, Facebook, Twitter, and Pinterest.

Beef Kafta Kabobs

Yield: 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 2 slices sandwich bread
• about 1/2 cup water
• 2 lb. lean ground beef
• 1 small onion, grated
• 3 cloves garlic, minced or grated
• 1/2 cup chopped parsley
• 1 Tablespoon allspice
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 2 eggs, lightly beaten
• 2 teaspoons salt
• freshly ground pepper

For the tahini sauce:

• 1/4 cup tahini
• 3 Tablespoons lemon juice
• Water as needed to thin
• Salt to taste

To serve:

• Warmed/Toasted/Grilled Pita Bread
• Tabbouleh
• Cherry tomatoes, halved
• Chopped red onion

Instructions

Place the sandwich bread in a small bowl and cover with water. Set aside to soak while you continue with the recipe.

In a large bowl, combine beef, onion, garlic, parsley, allspice, cumin, cinnamon, and cardamom. Use your hands to gently toss the mixture together.

Remove the bread from the water and squeeze it to get rid of any excess water. Tear it into small pieces and add it to the meat. Add the beaten egg and again use your hands to combine the mixture until it's well mixed. Shape the meat into patties or football shapes, or thread them onto skewers and place on a baking sheet. Refrigerate overnight or for at least an hour.

Meanwhile, for the tahini sauce, whisk together the tahini and lemon juice. Add warm water, a Tablespoon at a time, until the mixture is smooth and drizzle-able (yes, I made up a word just for this). Add salt to taste.

To cook, preheat the grill or heat a cast iron skillet with a bit of oil to medium heat. Add the patties to the grill and cook for 7-8 minutes a side or until cooked through. Remove from heat.

To serve, place the patties in warmed pita bread with tabbouleh salad, sliced tomatoes, and red onion. Drizzle with tahini sauce.

 Recipe adapted from Elly Says Opa

This post is sponsored by The Beef Checkoff. All opinions are my own.

More great recipes for beef:

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma’s Meals
• Meatball Lover’s Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy’s Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida’s Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi’s Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

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