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Kafta (Lebanese Burger)

This recipe comes to us from the kitchen of Bernadette Cheet, culinary teacher/owner, My Lebanese Kitchen.

Bernadette was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 1 kilo minced lamb or beef
  • 1 medium brown onion, finely diced
  • 1 cup flat leaf parsley, washed, stalks removed, chopped finely
  • 1½ tsp salt
  • ½ tsp black pepper
  • 1 tsp mixed spice
  • bowl of water
  • Lebanese bread, hummus, sliced tomato and sliced cucumber, to serve.

Side dish

  • 1 medium brown onions, halved and sliced
  • ½ tablespoon sumac



Place all the ingredients in a bowl and mix well. Wet hands and place a golf ball size of the mix into palm of hands and roll then pat down to make a medium sized burger or roll into sausage shapes. Place in hot pan and cook for 4 to 5 minutes on each side on a medium to high heat or under the grill.


For side dish

Place sliced onions and sumac in bowl and mix.

Serving suggestions: make into wraps using Lebanese bread with the onion and sumac, hummus, sliced tomatoes and cucumbers, or serve with salad.


Makes 16


Bernadette Cheet
Culinary Teacher/Owner, My Lebanese Kitchen

Bernadette Cheet is the founder of My Lebanese Kitchen cooking school. Being of Lebanese heritage, Bernadette has had the privilege of growing up with three generations of amazing Lebanese cooks in Australia and Lebanon. Through these wonderful cooks, she developed a strong passion and love for Lebanese food: its aroma, unique flavours and earthy colours. She now enjoys sharing the secrets of this cuisine through her cooking classes.

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