I love Kafta Bil Laban and all the delicious flavors associated with cooked-yogurt dishes, like Shish Barak, Kibbeh Bil Laban (Labanieh), Koussa Bil Laban, and so much more. Try this homey comfort food, Kafta Bil Laban—aka Kafta with Yogurt—for a delightful dinner. It definitely deserves a spot in your regular lunch or dinner rotation!
Levantine countries have long been known for their culinary specialties prepared with yogurt. If you’ve never cooked with yogurt before, Kafta Bil Laban (Kafta Yogurt Casserole) is a great place to start. The dish comes together in just a few simple steps, making it ideal for a busy midweek meal. I often think of it when time is short but I still want something hearty and delicious. The best part is that it takes only a few minutes to assemble before baking.
Ingredients Needed to Make Kafta Bil Laban
-
Ground Meat: Beef or lamb can be used; choose meat with about 20% fat.
-
Onions: Red or yellow onions work well.
-
Parsley: Just a handful is enough for the kafta.
-
7-Spice: To season the kafta.
-
Freshly Ground Black Pepper: To season the kafta.
-
Yogurt: Use plain, full-fat yogurt for the best results.
-
Tahini: Just one tablespoon to balance the yogurt’s flavors.
-
Pomegranate Molasses: Adds a subtle depth of flavor to the yogurt.
-
Egg: Acts as a thickening agent. It can be substituted with a spoonful of cornstarch diluted in a little water.
-
Olive Oil: To grease the baking dish before spreading the kafta.
-
Pine Nuts: For a pleasant nutty flavor.
-
Salt: For seasoning, as needed.
-
Sunflower Oil: To toast the pine nuts.
Tips for Making the Best Kafta, Kofta, or Kefta
Kafta, kofta, or kefta—the pronunciation depends on where you live and your country of origin. You may also come across other variations of the name. In Lebanon, kafta is a simple yet lip-smacking dish. It is one of the easiest things to make: minced meat mixed with finely diced parsley and onions, then seasoned and spiced.
Once the basic mixture is prepared, the possibilities for what you can do with it are endless. Here are some tips to help you achieve the best results.
Use Meat with 20% Fat
Use minced meat with about 20% fat to keep the kafta moist and juicy during cooking. Leaner meat can result in kafta that is dry and less flavorful.
Finely Dice the Onion and Parsley
Dice the onions and parsley separately and as finely as possible. Fine dicing gives the kafta a more attractive texture and helps distribute the flavors evenly throughout the mixture. For the best results, use a sharp knife.
For the parsley: Hold the bunch firmly and chop it with a sharp knife, shaving it as finely as possible into thin pieces. Be sure to remove and discard the lower, tougher stems.
For the onions: Dice them as finely as possible. This helps release more of the onion’s flavor and allows it to blend seamlessly into the meat mixture.
How to Make Kafta Bil Laban
Make the Kafta
In a large bowl, combine the finely chopped parsley, chopped onion, and minced meat. Season with seven-spice, black pepper, and salt. Using your hands, mix everything together until well combined.
Spread and Bake the Kafta
Lightly grease a 9 × 13-inch baking dish with olive oil. Spread the kafta mixture evenly in the dish, pressing it into a uniform layer about ½ inch thick. Bake in a preheated oven at 200°C/400°F for about 12 minutes, or until the meat is cooked through and lightly browned.
Cook the Yogurt Sauce
While the kafta is baking, prepare the yogurt sauce. In a saucepan, combine the yogurt, tahini, pomegranate molasses, salt, and egg. Cook over medium heat, whisking constantly, until the mixture thickens.
Add the Yogurt Sauce and Bake
Pour the thickened yogurt sauce evenly over the baked kafta. Return the dish to the oven and bake for another 20 minutes, or until the sauce is bubbling.
Toast the Pine Nuts
Heat 2 tablespoons of sunflower oil in a skillet over medium heat. Add the pine nuts and sauté until golden brown, stirring frequently to prevent them from burning.
Serve
Remove the kafta from the oven, sprinkle the toasted pine nuts over the top, and serve warm with Lebanese or Arabic bread.
Add Some Heat
For a spicier version, adjust the heat to your preference by adding cayenne pepper or finely crushed habanero peppers to the kafta mixture or yogurt sauce.
What to Serve with Kafta Bil Laban?
Wondering what to serve with Kafta Bil Laban? This Lebanese dish of tender kafta cooked in a creamy yogurt sauce pairs beautifully with simple Lebanese sides, fresh salads, and tangy pickles.
-
Lebanese Bread or Arabic Bread: Use warm bread to scoop up the kafta and creamy yogurt sauce together. This is my favorite way to enjoy Kafta Bil Laban!
-
Lebanese Rice with Vermicelli: This classic Lebanese rice dish is a delicious accompaniment to a wide variety of Lebanese meals, including Kafta Bil Laban. The fluffy rice and toasted vermicelli complement the creamy yogurt sauce beautifully.
-
Plain White Rice: If you prefer a simple side, plain white rice is another great option. It also works well if you want to keep your meal gluten-free.
-
Middle Eastern Salad: A fresh Middle Eastern salad is a perfect match for Kafta Bil Laban. Packed with crisp, fresh vegetables, this versatile salad helps balance the richness of the creamy yogurt sauce.
-
Lebanese Pickles (Kabees): No Lebanese table feels complete without pickles! Their tangy, crunchy flavor pairs wonderfully with Kafta Bil Laban and adds a refreshing contrast to the creamy sauce.
Storage: Refrigerate for up to 4 days. Keep covered with cling film to maintain freshness.
Looking for delicious yogurt-based dishes? We’ve got you covered! Discover a variety of flavorful yogurt recipes, from savory meals to refreshing favorites.
- Shish Barak
- Kibbeh Bil Laban (Labanieh)
- Kousa Bil Laban
- Shrimp Fatteh
- Purslane Yogurt Salad
- Laban (Lebanese Homemade Yogurt)
- Spaghetti with Yogurt
Let’s stay in touch
If you like seeing my recipes, subscribe via email or, connect with me on my social media platforms:
Facebook, Instagram, YouTube , Pinterest
and TikTok!
Kafta Bil Laban/ Kafta and Yogurt Tray
Description
Ingredients
For the Kafta
- 1 kg 2 lb 4 oz minced lamb or beef, with 20% fat
- 2 onions finely chopped
- ½ cup parsley finely chopped
- ½ teaspoon 7-spice or allspice
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons salt or to taste
- 2 tablespoons olive oil for greasing the baking dish before spreading the kafta
For the Yogurt Sauce
- 4 cups 1 kg plain yogurt
- 1 tablespoon tahini
- 1½ tablespoons pomegranate molasses
- 1 egg or 1 tablespoon cornstarch diluted in ¼ cup water
- Salt to taste
For Garnish
- ¼ cup pine nuts
- 2 tablespoons sunflower oil for toasting the pine nuts
Instructions
- Prepare the raw kafta/kofta: In a bowl, combine the finely chopped parsley, chopped onions, and minced meat. Season with seven-spice, black pepper, and salt. Using your hands, mix everything together until well combined and the mixture is homogeneous.
- Spread and bake the kafta: Lightly grease a 9x13-inch baking dish with olive oil. Spread the kafta evenly and press it into a ½-inch-thick layer, covering the bottom of the dish. Bake in a preheated oven at 200°C/400°F for about 12 minutes, or until the meat is no longer pink and is slightly browned.
- Cook the yogurt: While the kafta is in the oven, you have just enough time to prepare and cook the yogurt. In a saucepan, combine the yogurt, tahini, pomegranate molasses, salt, and egg. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens slightly.
- Bake the kafta and add the thickened yogurt: Pour the cooked yogurt evenly over the baked kafta, then bake for 20 minutes.
- Toast the pine nuts: Heat 2 tablespoons of sunflower oil in a skillet, then sauté the pine nuts until golden brown.
- Serving: When the sauce starts bubbling, remove from the oven, sprinkle with pine nuts, and serve warm with Lebanese or Arabic bread.
Video
