Kofta

Name: Kofta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Egyptian
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)

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

32 minEasyServes 4240 cal/serving

EgyptianAppetizerGrillStandard

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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

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

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

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

Brush the mixture lightly with 2 tsp vegetable oil (for brushing).
5

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

Transfer to a serving plate and let rest for 2-3 minutes.
8

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

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Questions

What internal temperature should Kofta reach?

The grill runs at about 400 F (about 205 C) in step 5. The longest stretch at that heat is 6 minutes, in step 6. The target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

How do I know when Kofta is done?

Go by the cues in the method rather than the clock. Step 6: cook until cooked through and browned on the outside. A reading of 160 F on a thermometer settles it.

Why does Kofta say not to overmix?

Step 2 reads: "Mix gently with your hands until just combined, being careful not to overwork the meat." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

What equipment do I need for Kofta?

Beyond a knife and a board, the method uses skewers (step 3) and a grill pan (step 5).

Is there a substitute for allspice in Kofta?

The entry for Kofta calls for pinch ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use ground beef instead of ground lamb in Kofta?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Kofta uses 1 lb ground lamb.

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