Egyptian Grilled Kofta, also known simply as kofta kebab, is a beloved dish in Egypt. Originating from the kitchens of the Middle East, this savory and spiced minced meat preparation has become a staple in Egyptian cuisine. Traditionally made with lamb, it’s a dish that marries rich, aromatic spices with a tender texture.
Characterized by its succulent, smoky flavor, thanks to a blend of spices and careful preparation, Egyptian kofta is more than just a meal; it’s a culinary experience that reflects the rich cultural heritage of the region. Perfectly grilled, this kofta remains juicy on the inside while boasting a slightly charred exterior.
Ingredients
- 1 kg minced lamb with fat
- 250 g finely chopped onions (squeezed to remove water)
- 1 bunch of parsley leaves, finely chopped
- 2 tablespoons flour
- 2 tablespoons starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon mixed spices
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
Preparation
- In a large bowl, combine the minced lamb and squeezed onions.
- Add finely chopped parsley and mix well.
- Sprinkle flour and starch over the mixture, ensuring an even distribution.
- Add salt, black pepper, mixed spices, ground ginger, garlic powder, and cinnamon to the meat mixture.
- Mix thoroughly, ensuring the spices are incorporated uniformly.
- Add the baking powder and knead the mixture well for about 10-15 minutes until everything is well combined and the meat’s texture becomes sticky and cohesive.
- Let the mixture rest in the refrigerator for at least an hour.
- Preheat the oven to a high temperature with a fan setting.
- Shape the meat mixture around wooden skewers, forming an elongated shape.
- Place the kofta on a baking tray and grill in the oven, allowing them to cook evenly on all sides. This should take about 15-20 minutes.
- Optionally, brush the kofta with a bit of fat for additional flavor and gloss.
- Serve hot, garnished with parsley and accompanied by tahini or sauce of choice.
Did you know?
Kofta dates back centuries and is found in various forms throughout the Middle East, Central Asia, and the Indian subcontinent. The name “kofta” originates from the Persian word “kufta,” which means “to grind” or “to beat,” describing the method of preparing the meat.Traditionally, kofta recipes emphasize a balance of flavors and textures.
The addition of herbs like parsley and spices like garlic powder, cinnamon, and ginger not only enhances the taste but also reflects the authentic touch of Egyptian cooking. The fat within the minced lamb is essential as it helps to keep the kofta moist and flavorful during grilling.
In Egypt, kofta is enjoyed as part of large gatherings and celebrations and is often served with freshly baked flatbreads, rice, and a variety of salads. Its preparation method can vary, with some versions even using a marinade with yogurt and spices to tenderize the meat and infuse more flavor before cooking.
Grilling kofta over charcoal can also impart a unique smoky taste that is often sought after in traditional cooking, yet many home cooks use oven methods for convenience. This dish encapsulates the warmth and hospitality of Egyptian culture and is a perfect example of how a few simple ingredients can be transformed into a culinary masterpiece.
