Kiftah Palestine Middle East
Experience the vibrant flavors of the Middle East with Kiftah, a beloved Palestinian dish that combines tender ground beef or lamb with aromatic spices, fresh parsley, and a savory tomato sauce. Perfectly seasoned with allspice, cumin, and a hint of cinnamon, these juicy meatballs are either baked or lightly fried, then simmered in a rich, homemade tomato sauce infused with a cinnamon stick for added depth. This comforting, hearty dish comes together in just one hour and is perfect for serving alongside fluffy rice, warm pita bread, or your favorite side. Simple yet deeply satisfying, Kiftah is a true celebration of Palestinian culinary tradition—ideal for family dinners or special gatherings. Try this recipe today and bring a taste of the Middle East to your table!
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 30 g Parsley
- 1 medium Onion
- 2 large Garlic cloves
- 1 tsp Ground allspice
- 1 tsp Ground cumin
- 0.5 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Olive oil
- 4 large Tomatoes
- 2 tbsp Tomato paste
- 1 cup Water
- 1 Cinnamon stick
- 3 tbsp Vegetable oil (optional for frying)
Instructions
Preheat your oven to 200°C (400°F) if baking the meatballs.
Finely chop the parsley, onion, and garlic. Alternatively, use a food processor to finely mince them for convenience.
In a large mixing bowl, combine the ground meat, parsley, onion, garlic, allspice, cumin, black pepper, and salt. Mix well until the ingredients are fully integrated and the mixture holds together.
Shape the meat mixture into small oval shapes or round meatballs, about the size of a golf ball.
If frying, heat the vegetable oil in a frying pan over medium heat and fry the meatballs until browned on all sides (this step is optional but adds more flavor). Alternatively, arrange the uncooked meatballs on a baking sheet and bake them in the preheated oven for 15-20 minutes, turning halfway through.
To prepare the tomato sauce, start by grating or blending the tomatoes into a puree.
Heat the olive oil in a large pot or deep skillet over medium heat. Add the pureed tomatoes, tomato paste, water, cinnamon stick, and a pinch of salt. Stir to combine.
Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
Carefully add the browned or baked meatballs to the tomato sauce. Lower the heat to a gentle simmer, cover, and cook for another 15-20 minutes, allowing the meatballs to soak up the flavors of the sauce.
Remove the cinnamon stick before serving.
Serve the Kiftah hot with a side of rice, pita bread, or your preferred accompaniment.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
