Kafta, sometimes spelled kofta, is a spiced, baked ground meat dish from Lebanon. It can be made with almost any ground meat. I’ve used ground lamb, venison, and ground bison. These meats have an A2 protein profile and a lower inflammatory response than standard beef, but grass-fed ground beef would also work well.

This easy to make and and easy to eat protein reheats perfectly in the air fryer.

Ingredients:

2-2.5lb (1 Kg) of ground meat (beef, lamb, bison, elk etc)

1 whole bunch Italian parsley, rough or fine chopped

optional: fine chopped whites of green onion (scallion)

1/2 cup Pork Rind Panko

1 tablespoon 5 spice powder

1 teaspoon salt

1 teaspoon onion powder

ground pepper

optional (and fun) 1 teaspoon Scotch Bonnet or other dried pepper

Preheat the oven to 375°F (190°C).

Mix everything together by hand. Try not to overmix. The goal is to spread the flavors throughout without mashing the meat. Form small, sausage-sized logs, like fat little cigars. You can put a wooden skewer through them or not.

Place them on a wire cooling rack inside a baking pan that has been lined with parchment paper. This allows air to circulate and catches the dripping fat. Do not place them directly on the pan; otherwise, they will not cook properly on the bottom.

Bake for 20 minutes in the upper region of the oven. Remove them from the oven and turn the oven off.

If you prefer a browner crust, place them back in the oven on the top rack.

Set the oven to broil and cook for four minutes.

Done! You can eat them plain, add mustard, wrap them in a lettuce leaf, or break them up and put them in your salad. There are so many ways to enjoy kafta! Refrigerate your leftovers and reheat them in an air fryer for three to four minutes for a quick protein-packed meal.