Imagine juicy ground beef and lamb, blended with onions, parsley, and warm spices—then grilled or pan-seared until charred and smoky, only to be kissed by a rich drizzle of pomegranate molasses. That’s Lebanese kafta sausage at its finest: bold, herbaceous, and glazed in a sweet-sour syrup that’ll make you lick the plate.
How to Make Kafta Sausage with Pomegranate Molasses
At its heart, kafta is a deeply seasoned meat mixture shaped into patties, logs, or skewers. Think of it as Lebanon’s answer to meatballs—just with more herbs, more spice, and more soul.
This recipe levels up the classic kafta with a sticky, tangy pomegranate molasses glaze that turns it into something truly next-level. No BBQ? No problem. You can make this in a skillet or the oven too.
Cultural Notes & Flavor Hacks
Substitutions & Hacks
Storage + Reheating Tips
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Kafta Sausage with Pomegranate Molasses
Ingredients Â
For the Kafta:
- ½ lb ground lamb
- ½ lb ground beef
- ½ cup finely chopped parsley
- ½ cup finely grated onion juices included
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp allspice
- 1 tbsp olive oil for pan/grill
For the Glaze:
- ¼ cup pomegranate molasses
- 1 tbsp lemon juice
- 1 tbsp honey or date syrup optional, for sweetness
InstructionsÂ
Mix the Kafta
- In a bowl, combine ground lamb and beef, parsley, grated onion, garlic, and all spices. Mix thoroughly with your hands until it holds together. Don’t overwork or it’ll get tough.½ lb ground lamb, ½ lb ground beef, ½ cup finely chopped parsley, ½ cup finely grated onion, 2 cloves garlic, 1 tsp salt, ½ tsp black pepper, ½ tsp cinnamon, ½ tsp allspice
- Let it rest in the fridge for 15 minutes while you prep the glaze.
Make the Glaze
- In a small saucepan, combine pomegranate molasses, lemon juice, and honey. Simmer gently for 5 minutes until slightly thickened. Set aside.1 tbsp lemon juice, 1 tbsp honey or date syrup, ¼ cup pomegranate molasses
Shape and Cook
- Form the kafta mixture into sausages or logs. You can also use skewers (if grilling) or flatten into patties.
- To Grill or Pan-Sear: Heat olive oil in a skillet or grill pan over medium-high heat. Cook kafta 3–4 mins per side, until browned and cooked through.1 tbsp olive oil
- To Bake: Preheat oven to 400°F (200°C). Bake for 15–20 mins, flipping once.
Glaze and Sizzle
- Once cooked, brush or drizzle the pomegranate glaze over the hot kafta sausages. Let it bubble for 1–2 minutes in the pan or oven so it slightly caramelizes.
