Kafta Bel Khubuz (Bread Toastie)

In a food processor, blend the basil, mint, parsley, onion, capsicum, and chilli until finely chopped. In a large bowl, combine this mix with the lamb and beef mince. Add the spices, salt and pepper, and mix everything together until well combined and slightly sticky. If the mixture feels too soft, pop it into the fridge for 10 minutes.

Lay one round of Lebanese bread flat and spread the kafta mixture in a thin, even layer right to the edges. Top with tomato slices, cheese, or both—whatever you like. Cover with the second piece of bread and press it down gently.

Brush the top with olive oil, then place the assembled kafta onto a preheated sandwich press or large frying pan over medium-high heat. Brush the other side with oil too. Toast for 3–4 minutes on each side until golden, crispy, and the meat is cooked through. 

Transfer the Kafta Bel Khubuz to a cutting board, let it rest for a minute, then cut into wedges. Serve hot with yoghurt (laban) or soup on the side. Leftovers reheat well in a sandwich press.

Can I use just lamb or just beef?
Yes—you can definitely use only lamb or only beef. I like mixing both because lamb can be a bit fatty on its own, and beef adds a bit of structure. But the cheese and tomato in this recipe help keep it juicy either way. If you’re using only beef, just make sure it’s not too lean.

Do I have to use Lebanese bread?
That’s what I grew up with, so that’s what I use. It’s light, folds beautifully, and toasts up perfectly crisp. But if you don’t have access to Lebanese bread, tortillas or thin wraps will work. In that case, I recommend spreading the kafta on just one round and toasting it open-faced—like a manouche-style kafta. Two stacked tortillas can feel too floury.

Can I skip the food processor?
Absolutely. You can use an electric food processor, a manual one, or even do it all by hand. Some days I just finely dice everything with a sharp knife and mix it in a bowl. It takes a little longer, but it works just as well—and sometimes I find it more satisfying.

What cheese works best?
Any melting cheese will do—cheddar is what I used here, but you can try mozzarella for extra stretch or even a mix. Just don’t overload it—you want to taste the kafta too.

Can I make this ahead of time?
Yes, you can prepare these earlier in the day and keep them stacked in the fridge with baking paper in between. Just toast them fresh when you're ready to eat. If you're adding tomato, wait and add it right before toasting—otherwise, the bread can turn soggy.

As for freezing, I personally don’t recommend freezing the whole assembled wrap—the bread tends to go soft and doesn’t crisp up well after thawing. Instead, you can freeze the raw kafta mix on its own. Then on the day, defrost it, spread onto fresh bread, and toast as usual. That gives you the best texture.

What should I serve this with?
We always had it with laban (natural yoghurt) or a light soup. But it’s also great with a fresh cucumber-tomato salad.  It's a flexible meal—do what works for you.