📝 About This Recipe
A centerpiece of the Lebanese 'Mashawi' tradition, Kafta bi Bazenjan is a masterful harmony of smoky, charred eggplant and succulent, herb-infused ground meat. This dish captures the essence of Levantine summer grilling, where the juices from the spiced lamb or beef permeate the creamy layers of eggplant as they sizzle over open flames. It is an aromatic, visually stunning meal that brings the authentic flavors of a Beirut grill house right to your table.
🥗 Ingredients
The Kafta Mixture
- 500 grams Ground Lamb or Beef (at least 20% fat for juiciness)
- 1 medium Yellow Onion (very finely grated and squeezed of all liquid)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lebanese Seven Spices (Baharat)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Vegetables
- 2 large Italian Eggplants (firm and glossy, cut into 1-inch thick rounds)
- 8 pieces Small Tomatoes (or cherry tomatoes for the skewer ends)
- 2 medium Green Bell Peppers (cut into 2-inch squares)
- 1/4 cup Extra Virgin Olive Oil (for brushing)
👨🍳 Instructions
-
1
Begin by slicing the eggplants into rounds approximately 1 inch thick. Sprinkle both sides with salt and let them sit in a colander for 20-30 minutes to sweat out any bitterness.
-
2
While the eggplant sweats, prepare the kafta. In a large glass bowl, combine the ground meat, the drained grated onion, chopped parsley, Seven Spices, cinnamon, salt, and black pepper.
-
3
Knead the meat mixture vigorously by hand for about 5 minutes. This develops the proteins and ensures the meat sticks to the skewers and the eggplant without falling apart.
-
4
Divide the kafta mixture into equal portions and roll them into flat patties, roughly the same diameter as your eggplant slices.
-
5
Rinse the salt off the eggplant rounds and pat them completely dry with paper towels. Lightly brush both sides of each round with olive oil.
-
6
Assemble the skewers: Thread a piece of green pepper first, then alternate between an eggplant round and a kafta patty. Finish the skewer with a tomato.
-
7
Press the ingredients tightly together on the skewer so they support each other during the grilling process.
-
8
Preheat your grill to medium-high heat. If using charcoal, ensure the coals have a light coating of grey ash for even heat.
-
9
Place the skewers on the grill. Let them sear undisturbed for 5 minutes to create a nice crust on the meat and char marks on the eggplant.
-
10
Using tongs, carefully rotate the skewers 90 degrees. Continue grilling and rotating every 4-5 minutes.
-
11
The dish is ready when the eggplant is tender and creamy to the touch and the meat is cooked through (internal temperature of 160°F/71°C), usually taking 15-20 minutes total.
-
12
Remove from the grill and let the skewers rest for 5 minutes on a platter covered with a piece of flatbread to catch the delicious juices.
💡 Chef's Tips
Use a mix of lamb and beef for the best flavor profile and fat content. Always squeeze the grated onions through a fine-mesh sieve; excess moisture is the main reason kafta falls off skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from catching fire. Don't skip the 'sweating' process for the eggplant, as it improves the texture and prevents the dish from becoming too oily. For an authentic touch, grill the skewers over natural wood charcoal for a deep, smoky aroma.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Hummus topped with toasted pine nuts. Pair with a fresh Fattoush salad dressed with plenty of sumac and pomegranate molasses. Provide warm pita bread or Lebanese flatbread for making small wraps with the meat and eggplant. Serve with a side of Toum (Lebanese garlic sauce) for a sharp, pungent contrast to the rich meat. A side of vermicelli rice (Riz bi Sh'iriyyeh) makes this a complete, hearty meal.