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Kofta

Aromatic spiced lamb meatballs with parsley, onion, and warm spices, grilled to perfection.

32 minEasyServes 4240 cal/serving

EgyptianAppetizerGrillStandard

Ingredients

  • 1 lb ground lamb
  • 1/2 med onion, finely minced
  • 4 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp paprika
  • 1/8 tsp ground cinnamon
  • pinch ground allspice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp vegetable oil (for brushing)

Instructions

  1. 1

    In a large bowl, combine 1 lb ground lamb, 1/2 med finely minced onion, 4 tbsp finely chopped fresh parsley, and 2 tbsp finely chopped fresh mint.

  2. 2

    Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp paprika, 1/8 tsp ground cinnamon, pinch ground allspice, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.

  3. 3

    Divide the mixture into 8 equal portions. Shape each portion onto a flat metal or wooden skewer, forming an oval patty about 4 inches long.

  4. 4

    Brush the mixture lightly with 2 tsp vegetable oil (for brushing).

  5. 5

    Heat a grill or grill pan to medium-high heat (about 400°F).

  6. 6

    Grill the kofta for 5-6 minutes on each side until cooked through and browned on the outside. The internal temperature should reach 160°F.

  7. 7

    Transfer to a serving plate and let rest for 2-3 minutes.

  8. 8

    Serve hot with pita bread, hummus, and tahini sauce.

Questions

How long does Kofta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Kofta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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