Syrian-Style Kafta Patties in Tomato Sauce

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Syrian home-cooked classic, these aromatic spiced meat patties are seared until crusty and then nestled into a bright, garlicky tomato sauce seasoned with allspice and a splash of pomegranate molasses. Serve spooned over fluffy rice or alongside warm flatbread to soak up every drop of the tangy sauce.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 20 gCarbs
• 4 gFiber
• 10 gSugar
• 27 gProtein
• 720 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the kafta patties

• 1 lb (450 g) ground beef, or a 50/50 mix of beef and lamb
• 1 medium yellow onion, finely grated on a box grater
• 4 garlic cloves, minced
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp pine nuts, lightly toasted (optional)

For the tomato sauce

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 lb (680 g) ripe tomatoes, grated on the large holes of a box grater (skins discarded)
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste
• 1/2 cup water
• 1 1/2 tbsp pomegranate molasses
• Chopped fresh parsley, for garnish

Directions

1. In a large bowl, combine the ground meat, grated onion, minced garlic, parsley, mint, allspice, cinnamon, salt, pepper, and pine nuts if using. Mix by hand for about 2 minutes until the mixture is slightly tacky and well blended.
2. Wet your hands and shape the mixture into 12 torpedo-shaped patties, about 2 1/2 inches long and 1 inch thick, or roll into small ovals. Arrange on a plate.
3. Heat the olive oil in a wide, deep skillet with a lid over medium-high heat. Add the patties in a single layer (work in two batches if needed) and sear until deeply browned, about 2-3 minutes per side. Transfer to a plate and set aside.
4. Add the diced onion to the same skillet, scraping up the browned bits, and cook over medium heat until softened and golden, about 5-6 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens. Pour in the grated tomatoes, then add the allspice, cinnamon, sugar, salt, and water. Simmer uncovered for 8-10 minutes, until the sauce thickens and the raw tomato flavor mellows.
6. Stir in the pomegranate molasses, taste, and adjust salt or sugar. Nestle the seared patties into the sauce in a single layer, spooning some sauce over the tops. Cover, reduce heat to low, and simmer for 15 minutes, until the meat is cooked through and the sauce is rich and glossy.
7. Sprinkle with chopped parsley and serve hot over vermicelli rice, bulgur pilaf, or with warm flatbread for scooping.
8. The patties traditionally get their signature flavor from a heavy hand with fresh herbs. If you have time, chill the shaped patties for 15 minutes before cooking, this helps them hold their shape in the sauce.
9. Grating the onion (rather than chopping) releases moisture and aromatics that bind the patties and keep them tender as they simmer.
10. Pomegranate molasses is the secret to the sauce's characteristic sweet-sour depth; substitute a squeeze of lemon plus a pinch of sugar if you do not have it on hand.
11. For an authentic touch, finish the sauce with a scattering of toasted pine nuts and a side of plain yogurt to balance the warm spices.

Cook’s Notes

• Use a 50/50 mix of beef and lamb for the most traditional Syrian flavor and a richer, more aromatic patty.
• Grate the onion on a box grater so it melts into the meat, keeping the patties juicy and tender during simmering.
• Pomegranate molasses is the signature tang in the sauce; substitute with 1 tbsp lemon juice plus 1/2 tsp brown sugar if needed.
• For deeper flavor, make the sauce a day ahead and reheat with the cooked patties the next day.
• Serve over warm vermicelli rice or with stacks of fresh pita to soak up every bit of the glossy sauce.

You might also like

Asian

Syrian Fried Meat-Stuffed Pastries

Desserts

Syrian Sweet Cheese Rolls with Rose Syrup

Asian

Syrian Okra Stew with Tomato and Lamb

Desserts

Syrian Date-Filled Shortbread Cookies