{"id":19754,"date":"2020-01-30T16:05:16","date_gmt":"2020-01-30T15:05:16","guid":{"rendered":"https:\/\/bistrobadia.de\/kafta\/"},"modified":"2024-01-18T09:03:51","modified_gmt":"2024-01-18T08:03:51","slug":"kafta","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/kafta\/","title":{"rendered":"Kafta"},"content":{"rendered":"\n

“It’s called kafta<\/strong>, not k\u00f6fte!” Again and again I have to say this to friends when I serve them these delicious Lebanese kebabs<\/strong> made of minced meat and parsley. Well, K\u00f6fte at least goes in the right direction, but the meatballs differ in the spices. And it’s just the Turkish version and not the Lebanese.<\/p>\n\n\n\n

What is Kafta?<\/h2>\n\n\n\n

Kafta is the Lebanese equivalent of the German frikadelle<\/strong>, the Turkish K\u00f6fte<\/strong> or the \u0106evap\u010di\u0107i<\/strong> of the Balkans. The basic recipe<\/strong> is very changeable and finds its home in a wide variety of dishes. Whether in the oven with tomatoes and potato slices<\/a>, as oval meatballs from the grill, hidden in pita bread or in a strong tomato sauce<\/a> – the spicy kebab skewers are always welcome on my plate.<\/p>\n\n\n\n

The basic recipe<\/h2>\n\n\n\n

For my family’s basic recipe, you’ll need:<\/p>\n\n\n\n