Today is specifically about  kofta kebab. The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded. You can have meat kofta, seafood kofta or even a vegetarian kofta. But today’s kofta kebab recipe is one of the more popular dishes in Egypt–a mixture of ground beef and lamb blended with onions, garlic, parsley and a few of my favorite Middle Eastern spices.

Kafta is a Lebanese version of a kebob often grilled in the summertime but, also can be made indoors in quite a few dishes. If you go to an Arab butcher and ask him to give you kafta, most often he will make it for you in store to take home.

You can eat the kafta raw which is very popular in Lebanon or you freeze the raw Kafta for quick preparation of future meals. This dish is so quick and easy that I always like to make it the day of fresh.