Photograph of the finished Kofta Egyptian

Middle East · Chả thịt nướng xiên rưới xốt tahini

Kofta Egyptian

45 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 880 g
  • Photograph of Lamb Lamb 720 g
  • Photograph of Parsley Parsley 200 g
  • Photograph of Onion Onion 3.2
  • Photograph of Sesame tahini sauce Sesame tahini sauce 200 g
  • Photograph of Lime Lime 6
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Pita bread Pita bread 4
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Black pepper Black pepper 20 g

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.

Start cooking