Kafta b'Khubz (كفتة بالخبز) is grilled kafta wrapped or folded into Arabic bread, the meat shaped either as flat patties or pulled off skewers and laid into khubz. The angle is the meat and the bread working as equals rather than one carrying the other: kafta is ground meat kneaded with grated onion, parsley, and a warm spice blend until it is smooth and cohesive, grilled over fire, then sealed into soft flatbread that catches the juices. Get the grill right and it is a clean, smoky meat sandwich with the bread doing real work; get it wrong and you have either dry meat in cold bread or a greasy bundle that falls apart in the hand.
The build is direct. The kafta is formed thin, whether as oval patties pressed by hand or as a paste packed along flat skewers, so it cooks fast and takes char without drying out. Grated onion keeps the interior moist and melts in rather than staying crunchy; parsley and a measure of seven-spice or allspice and cinnamon set the seasoning. It goes over charcoal or a hot flat-top and is turned until the surface is browned and the inside is just cooked through, still juicy. Then it comes off the heat and into the bread immediately, while it is hot, so the khubz softens against it and takes up some of the fat. A good kafta b'khubz has a meat seam that is browned outside and moist within, bread that has warmed and absorbed flavor without tearing, and enough structure to hold together to the last bite. A poor one is overcooked and gray, wrapped in bread gone tough, or so under-drained that the wrap is slick and the bread collapses.
It travels with the standard Lebanese supporting cast: a squeeze of lemon, fresh tomato and onion, parsley, sometimes a smear of toum or a tahini-based sauce. It varies mostly by how the meat is cooked and shaped, flat patty versus skewered paste, and by the bread, thin pliable khubz folded around the filling or a thicker pocket loaded and closed. Both readings return to the same logic, and both sit alongside the grilled and skewered kafta sandwiches as close relatives rather than the same dish, each worth its own treatment. Kafta runs through Lebanese cooking in many shapes, baked, fried, skewered, and this is one of its plainest and most portable: seasoned ground meat grilled and tucked into bread, eaten hot.