Comparing Kafta across three restaurants — an honest verdict

I ate Kafta at three different restaurants in the same week to compare. The results were illuminating. The use of pine nuts varied significantly — only one got it right. The aromatic with herbs and spice profile should be consistent but interpretation differs widely.

Lebanese hospitality is expressed through abundance on the table. The best version came from a family Sunday lunch, which felt authentic. Lebanese wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kafta is larger than you'd think.