Egyptian-style kofta is a delightful Middle Eastern dish featuring spiced, minced meat—typically lamb, beef, or a blend—shaped into elongated patties or skewers and grilled to perfection. Bursting with aromatic spices like cumin, coriander, and parsley, this flavorful dish is often served with warm pita bread, tahini sauce, and a side of fresh salad or grilled vegetables. Perfect for a family meal or a gathering, this recipe brings the vibrant tastes of Egypt straight to your kitchen. Follow this in-depth, step-by-step guide to master authentic Egyptian kofta at home.
Ingredients
For the Kofta (Serves 4-6)
- 1 lb (450g) ground lamb or beef (or a 50/50 mix)
- 1 small onion, finely grated or minced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika (optional for color)
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg (optional, for binding)
- 2 tablespoons breadcrumbs (optional, for texture)
- 1-2 tablespoons olive oil (for grilling)
For Serving
- 4-6 pita breads or flatbreads
- 1/2 cup tahini sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- Pickled vegetables (e.g., turnips or cucumbers)
- Fresh parsley or mint, chopped (optional)
Equipment Needed
- Large mixing bowl
- Wooden spoon or hands for mixing
- Skewers (metal or soaked wooden ones)
- Grill pan, outdoor grill, or oven
- Tongs
- Knife and cutting board
Step-by-Step Instructions
Step 1: Prepare the Kofta Mixture
Start by combining the ground meat, grated onion, minced garlic, and chopped parsley in a large mixing bowl. The onion adds moisture, while parsley brings a fresh, herbaceous note—key to authentic Egyptian flavor. Add the cumin, coriander, allspice, cinnamon, paprika, cayenne, salt, and black pepper. Mix thoroughly with a wooden spoon or your hands, ensuring the spices are evenly distributed.
For a firmer texture, add the egg and breadcrumbs if the mixture feels too wet or loose—though traditional recipes often skip these for a leaner result. Knead the mixture for 2-3 minutes to help the proteins bind, which will improve the kofta’s structure on the grill. Cover and refrigerate for 30 minutes to let the flavors meld, though you can proceed immediately if short on time.
Step 2: Shape the Kofta
Remove the mixture from the refrigerator. If using skewers, lightly oil your hands to prevent sticking. Take a handful of the mixture (about 1/4 cup or 60g) and mold it around the skewer, shaping it into a long, oval patty—about 4-5 inches long and 1 inch thick. Press firmly to ensure it holds together, smoothing the surface for even cooking. If skipping skewers, form sausage-shaped patties directly.
Repeat until all the mixture is used, typically yielding 8-10 koftas. Place them on a plate and brush lightly with olive oil to enhance crispiness and prevent sticking. This step is crucial for achieving the charred exterior that defines Egyptian kofta.
Step 3: Preheat the Cooking Surface
Heat your grill pan or outdoor grill to medium-high heat (about 400°F or 200°C). If using an oven, preheat to 425°F (220°C) and line a baking sheet with parchment paper. A well-heated surface ensures the kofta cooks evenly and develops a flavorful crust. Lightly oil the grill pan or baking sheet to avoid sticking, especially if not using skewers.
Step 4: Cook the Kofta
For grilling or a grill pan, place the koftas on the hot surface. Cook for 8-10 minutes, turning every 2-3 minutes with tongs to brown all sides evenly. The internal temperature should reach 160°F (71°C) for safety, though the juices running clear is a good indicator. Avoid overcrowding to prevent steaming instead of searing.
If using the oven, arrange the koftas on the baking sheet and bake for 15-20 minutes, flipping halfway. For a charred finish, broil on high for the last 2-3 minutes, watching closely to avoid burning. The result should be juicy inside with a slightly crispy exterior.
Step 5: Prepare the Accompaniments
While the kofta cooks, warm the pita breads in the oven or on a skillet for 1-2 minutes to make them soft and pliable. Prepare the tahini sauce if making it fresh—mix tahini with lemon juice, water, garlic, and salt until creamy. Slice the tomato, cucumber, and red onion, and arrange pickled vegetables in a small bowl. Chop extra parsley or mint for a garnish, adding a fresh contrast to the rich meat.
Step 6: Serve the Kofta
Remove the koftas from the heat and let them rest for 2-3 minutes to retain juices. Serve hot, either on or off the skewers, alongside warm pita bread. Drizzle with tahini sauce or serve it on the side for dipping. Add the sliced vegetables, pickles, and a sprinkle of fresh herbs for a balanced plate. For an authentic touch, pair with a side of grilled peppers or onions.
Step 7: Enjoy and Store
Dig into the kofta while warm, savoring the spiced meat with the cool crunch of veggies and creamy tahini. Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat on a skillet or oven to maintain texture, though the flavors deepen the next day, making it great for meal prep.
Tips for Authentic Flavor
- Meat Choice: Lamb offers a traditional taste, but beef or a mix works well. Avoid overly lean cuts to keep the kofta moist.
- Spice Blend: Freshly ground spices elevate the flavor—consider toasting cumin and coriander seeds before grinding.
- Grilling Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Customization: Add a pinch of sumac or dried mint for a regional twist, common in some Egyptian variations.
- Resting Dough: Chilling the mixture helps, but don’t overdo it—over-chilled meat can be harder to shape.
Why You’ll Love This Recipe
Egyptian kofta is a celebration of bold spices and simple ingredients, offering a hearty yet approachable dish. The grilling process imparts a smoky depth, while the accompaniments balance the richness with freshness. Whether you’re hosting a Middle Eastern feast or craving a flavorful weeknight meal, this recipe delivers. It’s also versatile—grill outdoors in summer or bake indoors in cooler weather, adapting to your lifestyle.
Final Thoughts
Mastering Egyptian kofta at home is about embracing the art of seasoning and shaping. This step-by-step guide ensures you capture the essence of this street-food favorite, from the first sizzle on the grill to the final bite with tahini-drizzled pita. Experiment with spices or sides to make it your own
