Kafta on flat bread

Kafta on flat bread

In the entire Middle East region you’ll find Kafta dishes, mainly in the form of a kebab. The name might change slightly, but at the basis they’re all the same: minced meat with lovely spices. Each country has its own spices mix and the one you’ll see here is the Lebanese one. One might be tempted to call this dish a guilty pleasure, because it’s just too delicious; the only thing is: it’s hardly guilty at all! It’s actually quite healthy. And it’s quick. So enjoy it without any guilt!


For 2 persons

  • 4 Lebanese flat breads
  • 400 gr minced lean beef
  • 2 onions
  • Big handful flat-leaf parsley
  • 1 heaped tablespoon 7 spices mix (see infobox below)
  • Salt


  • 2 bell peppers
  • 2 spring onions
  • Handful flat-leaf pasrley
  • Lamb’s lettuce (or any type of lettuce you prefer)
  • 1 tablespoon sumac
  • Good quality olive oil


  • 300 gr drained chickpeas
  • 100 ml tahini (sesame paste)
  • 1 garlic clove
  • Juice from half a lemon
  • Salt


  1. Preheat the oven to 180ºC. First make the salad. Chop the bell peppers and spring onions. Mix them with the lettuce, olive oil and sumac.
  2. Make the humus. Put the chickpeas, tahini, crushed garlic, lemon juice and a bit of water in a container and blend them into a puree with a hand blender. Season to taste with salt.
  3. Place the meat in a food processor with the roughly chopped onions, parsley, spices and salt and whiz them until the whole gets a dough-like consistency.
  4. Open the breads and spread the meat mix on the browner side; leave the other half of the bread for later. Place in the oven and bake them for about 7 minutes. Take them out and cover them with the other half.
  5. Spread some humus on top, add some salad, roll it into a wrap and enjoy this Lebanese loveliness!

No 7-spices mix? Make your own with equal parts: ground ginger, ground coriander, ground cumin, white pepper, black pepper, paprika and cinnamon.
Make it spicy! Before you spread the meat, spread some chili paste or sambal first and then the meat. That’s my personal favourite!

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