Middle Eastern Kafta bowl

Middle Eastern Kafta Bowl

This is something I whipped up on a whim earlier this year to use up leftovers in my fridge – and then it turned out to be one of my favourite dishes of the week!

I’m still in my old kitchen, at my old apartment, using my old out of date phone to snap pictures so I apologize for the weak photos – hopefully I remember to make this again soon and post an update.)!


  • 1 tablespoon avocado oil
  • 1 large onion, diced
  • 3 cloves of garlic, crushed or minced
  • 1/2 pound ground beef
  • 1.5 tablespoons ground coriander seed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger (or use fresh if available)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne (omit if you’re very sensitive to spice)
  • 4 collard leaves, washed and stem removed
  • 1/2 bunch of parsley (or about 6 good sized sprigs)
  • 2 cups cooked chickpeas


Spices used in middle eastern kafta bowl
Spices used in middle eastern kafta bowl

  • In a cast iron or heavy bottomed frying pan over medium heat, add oil, onion and garlic. Cook, stirring occasionally until onion in translucent and garlic fragrant but not burnt.
  • Add ground beef to the frying pan, breaking it up into small crumbles as it cooks. Add all of the spices once the beef is mostly cooked and stir well to distribute spices.
  • While beef is cooking, coarsely chop collard leaves and parsley. Stir greens into cooked beef mixture and continue cooking, stirring every minute, for about 5 minutes or until greens are wilted and bright but not overdone and losing their colour.
  • Mix in chickpeas and cook for one more minute to warm.
  • Serve while warm, with labneh or greek yogurt if desired.

This dish whips up in about fifteen minutes, and reheats well in a covered pot with a dash of water, or in a toaster oven. I love making a double batch and packing some up in glass storage boxes with lock lids for quick next day lunches.

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