Filo Wrapped Kafta Bake

Name: Filo Wrapped Kafta Bake
Prep time: 20 min
Cook time: 30 min
Yield: Serves 4-6
Cuisine: Middle Eastern

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Mains

Discover the tasty Filo Wrapped Kafta Bake! A surprise hit, made when I had only filo left!

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

Serves 4-6

About this recipe

If you’re a fan of the treasured kafta kebab recipe from my mum’s kitchen, you’ll love this Filo Wrapped Kafta Bake. It’s a delightful twist on the classic, transforming the beloved flavours into an easy-to-make tray bake, all wrapped in crispy filo pastry. Growing up, I often spread kafta on flat Lebanese bread known as kafta bel khubuz and toasted it. One day, without bread at hand and set to travel the next day, leaving my two teenage sons at home, I needed a make-ahead meal. So, I turned to what I had — filo. This Filo Wrapped Kafta Bake was such a coincidental recipe, born out of necessity but full of Middle Eastern flavour. It’s perfect for leaving your loved ones with delicious leftovers!

Pair this Filo Wrapped Kafta Bake with your favourite dips and salads for a complete meal. It’s fantastic when dipped into creamy hummus; if you haven’t tried my recipe, now’s the time to download your free e-book and dip away! For a bit of variety, consider chili or avocado dips, or simply stick with classic hummus. This dish also pairs wonderfully with a refreshing cucumber and yogurt salad, or just some natural yogurt.

Ingredients

650 grams beef mince
⅓ cup fresh basil leaves, firmly packed
¼ cup fresh mint leaves, firmly packed
¼ cup chopped parsley with stems, firmly packed
1 small onion, roughly chopped (approximately 80 grams)
red capsicum - a small strip (approximately 25 grams), or 1 tablespoon capsicum paste
1 whole fresh chili or 1 teaspoon minced chili, optional
salt to season
¼ teaspoon Bharat spice mix (see cook's note)
½ teaspoon ground cumin
½ teaspoon paprika
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
½ cup olive oil (approximately)
12 sheets of filo pastry
A handful of black sesame seeds for garnish

Notes from Rouba

Ensure filo pastry is fully thawed for easier handling.
Keep filo sheets covered with a damp cloth to prevent drying out while assembling.
Brush each filo layer with oil for crispiness.
Allow the bake to rest for a few minutes after baking for easier slicing.

Alongside this tasty Filo Wrapped Kafta Bake, I want to highlight some essential tools that really simplify the cooking process. Starting with the Zyliss Easy Pull Food Processor—this manual food processor lets you chop your favourite herbs and
vegetables quickly and evenly. It’s perfect for those who prefer not to fuss with electric gadgets and want straightforward food preparation.

Next, you’ll need a good baking tray, and the Dorche Oven Tray (approximately 49 cm) is ideal for fitting those pastries perfectly. You can get it for 10% less with my code ‘roubasfood’—this discount even applies to sale items! Check it out here

And for applying those essential touches, the Zyliss Silicone Pastry Brush is a must- have. It’s surprisingly hard to find a good pastry brush these days, but this one from Zyliss won my heart. It’s durable, easy to clean, and does the job perfectly.

Method

Step 1.

In a blender or food processor, combine the basil, mint, parsley, chopped onion, capsicum, and fresh or minced chili. Blend until finely chopped and mixed. In a large bowl, add the blended herb mixture to the beef mince. Season with salt, bharat, cumin, and paprika. Mix well to ensure all the ingredients are evenly distributed. Add the tomato paste, (capsicum paste if using) and pomegranate molasses to the meat and herb mixture, combining thoroughly.

Step 2.

Preheat the oven to 180°C (356°F).

Drizzle some olive oil into the oven tray and use a pastry brush to coat the base evenly. Lay a sheet of filo pastry on the tray, brush it lightly with olive oil, and repeat this process until six sheets have been layered.

Spread the kafta mixture evenly over the layered filo sheets, making sure it forms a thin, even layer across the surface.

Step 3.

Layer six more sheets of filo pastry on top of the kafta mixture, brushing each sheet with olive oil as before. Brush the top layer with some more oil and sprinkle with black sesame seeds. Place the tray in the preheated oven and bake for approximately 30 minutes, or until the pastry is golden and crisp.

A FEW THINGS YOU'LL WANT TO KNOW

Can I use lamb instead of beef?
Yes, you can absolutely use lamb, beef, or a mix of both. I’ve tried all three. Personally, I like using beef here because it’s a little leaner, and with the filo being rich already, it helps balance things out. Lamb gives it a juicier, more indulgent finish—so it really depends on your mood.

Should I use butter or olive oil?
I’ve made this with both—and honestly, it comes down to preference. Butter gives that classic flaky finish, but I found it a bit too rich when paired with the kafta. These days I go for olive oil—it’s lighter, still crisps up beautifully, and keeps the flavours more balanced. If you love a buttery flavour, go for it!

Do I need a food processor to make the kafta mix?
Not at all. You can finely chop everything by hand, and as my mum always says, it’s best done that way. But I often use a manual food processor (like the Zyliss Easy Pull) to speed things up. Just be careful not to overdo it—you don’t want a paste. Keep some texture in there.

What brand of filo should I use?
Honestly, any brand will work. The key is how you handle it. Filo dries out super fast, so the most important thing is to keep the unused sheets covered with a damp tea towel while you work. Even one minute exposed and it starts cracking.

Do I need a non-stick tray?
Yes—unless you’re really experienced, I’d recommend it. Filo is delicate, and once it sticks, it’s hard to save. I use a Dorche oven tray (49cm) that fits the filo sheets perfectly, and it makes the process so much easier. (You can grab it with my code roubasfood for 10% off—even on sale items.) Find it here