Egyptian Meatballs (Kofta)
Photo: Rashmeet Kaur, CC BY-SA 4.0
Egyptian kofta is a skewer of spiced ground meat grilled until browned outside and juicy within. The mixture is simple: beef or lamb, plenty of fresh parsley and cilantro, onion, garlic, cumin and paprika, with cayenne if you want heat. Shaping the meat into ovals rather than rounds gives more surface to char on the grill. Serve the kofta straight from the fire, or slip them into a wrap for a quick lunch.
Instructions
Put the ground meat, onion, garlic, parsley, cilantro, cumin, paprika, cayenne if you are using it, salt and pepper in a large bowl. Mix thoroughly with your hands until the herbs and spices are spread evenly through the meat.
Pinch off a small portion of the mixture and shape it into a short cylinder or an oval. Repeat with the rest, keeping the pieces about the same size so they cook at the same rate.
If you are using wooden skewers, soak them in water for about 30 minutes so they do not burn on the grill.
Heat a grill or stovetop grill pan over medium heat. Thread the meatballs onto the skewers with a little space between each one.
Brush the grill or pan with olive oil to stop the meat sticking. Lay the skewers on it and cook for about 10 to 12 minutes, turning now and then, until the meatballs are browned all over and cooked through.
Move the skewers to a serving platter and serve hot, scattered with chopped parsley or cilantro. The kofta can be eaten as a main course or tucked into sandwiches and wraps.
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