Egyptian Kofta
A minced-meat dish whose name is genuinely Persian in origin, since kofta as a category spans the Middle East, North Africa, and South and Central Asia, so it's honest to note kofta broadly isn't an Egyptian invention. What makes this version specifically Egyptian is real technique rather than a claim of exclusive origin: chilled unsalted butter and an 'onion water' mixture are worked into the beef or lamb mince for moisture, with tomato and breadcrumbs added for juiciness and tenderness, giving a softer, moister result than the drier, more chili-forward Turkish Adana kebab or the cumin-forward Pakistani seekh kebab already on the site. It's traditionally served with grilled vegetables, aish baladi bread, and tahini sauce.
⚠ Contains: Gluten, Dairy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g ground beef or lamb
- 1 onion, grated, juice reserved
- 3 cloves garlic, minced
- 1/4 cup parsley, chopped
- 2 tbsp chilled unsalted butter, grated
- 1 tomato, grated
- 1/4 cup breadcrumbs
- 1 tbsp baharat spice blend
Steps
- Mix the ground meat with the onion juice, garlic, parsley, grated butter, tomato, breadcrumbs, and baharat.
- Knead until well combined and slightly sticky.
- Shape into logs or patties.
- Grill over charcoal or pan-fry until browned outside and cooked through.
- Serve with grilled vegetables, aish baladi bread, and tahini sauce.