Kofta Egyptian

Method

1. 1 Mince the beef and lamb and mix them with plenty of finely chopped parsley.
2. 2 The amount of parsley, nearly a quarter of the meat portion, is a distinctive feature of the Egyptian version.
3. 3 Grate the onions and squeeze out the excess water before mixing them into the meat mixture.
4. 4 Stuff the meatballs for 12 minutes, then refrigerate for 2 hours to allow the meat to stick to the skewers.
5. 5 Shape the mixture into flat strips around skewers and grill over charcoal for 4 minutes on each side.
6. 6 Beat the tahini with lemon, garlic, and water until a thick white sauce is formed, then pour it over the hot patties.

With an appliance

• Charcoal grill 45 min

  Grill the skewers on a hot charcoal grill for 4 minutes on each side, without pressing the skewers down.