Prepare the Aromatics & Herbs: Use a box grater or food processor to finely grate the onion into a large mixing bowl, releasing its moisture. Add the minced garlic, finely minced fresh parsley, finely minced fresh mint (if using), Lebanese 7 spices (or Baharat), kosher salt, and black pepper.

Combine the Kafta Meat Mixture: Add the ground beef to the bowl with the aromatics and spices. If using, incorporate the lightly beaten egg. Using your hands, gently fold the ingredients together until just combined, ensuring the herbs are evenly distributed. Do not over-mix to avoid tough patties.

Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld and the mixture to firm up.

Shape the Kafta Patties: Retrieve the chilled mixture. Scoop about 1/3 cup of mixture and roll into a ball, then flatten slightly into an oval or round patty, about 3/4 inch thick. For skewers, mold around metal skewers (wet hands to avoid sticking). Wipe hands with water if moist.

Cook the Kafta: For pan-frying, heat 1-2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add patties and cook for 4-5 minutes per side, until browned and internal temperature reaches 160°F. For grilling, preheat to medium-high (400°F), brush grates with oil, grill 3-4 minutes per side until charred.

Rest and Serve: Let patties rest for 5 minutes, then garnish with extra parsley and a sprinkle of sumac if desired. Serve warm.