Authentic Egyptian kofta offers a vibrant taste of the Nile, far beyond the typical kebab. These aren't your average meatballs; Egyptian kofta boast a unique blend of spices and herbs, creating a juicy and intensely flavorful experience. The secret lies in the precise balance of ingredients, from the finely ground meat to the aromatic blend of coriander, cumin, and a hint of warming chili. Forget dry, crumbly meatballs – this recipe guarantees tender, succulent kofta perfect for grilling, baking, or even enjoying in a hearty stew.
This recipe unlocks the secrets to crafting truly exceptional Egyptian kofta, resulting in a dish that's both incredibly flavorful and surprisingly easy to make. Get ready to embark on a culinary journey as we guide you through each step of the process, from preparing the perfect meat mixture to achieving that irresistible char on the grill. Let’s get started!
Tools Needed
- Chopping board
- Knife
- Bowl
- Strainer
- Plastic wrap
- Cookie sheet
- Aluminum foil
- Straw
Ingredients
- Ground beef (full fat): 1 pound
- Medium onions: 2
- Tomato sauce: 1/2 cup
- Salt
- Egyptian Kofta spice mix OR garlic powder & onion powder
- Ground cumin powder: 1 teaspoon
- Paprika: 1 teaspoon
- Crushed ground black pepper: 1 teaspoon
- Cilantro or parsley (chopped): 1 cup
Step-by-Step Instructions
Step 1. Prepare the Kofta Mixture
- Chop two medium onions coarsely.
- Put the chopped onions in a strainer and squeeze out all the juice into a separate bowl. Make sure the onions are completely dry.
- In a bowl, combine ground beef, squeezed onion juice, tomato sauce, salt, your choice of spice mix (Egyptian Kofta spice mix or garlic/onion powder), cumin, paprika, black pepper, and cilantro/parsley.
- Mix everything well.
- Cover the beef mixture with plastic wrap and refrigerate for at least 30 minutes.
Step 2. Shape and Marinate the Kofta
- Roll a portion of the beef mixture between your hands, using a straw to create a round kofta shape. Pour onion juice over the koftas to enhance flavor.
Step 3. Bake the Kofta
- Place the koftas on a baking sheet lined with aluminum foil.
- Bake at 375 degrees for 20 minutes, then flip and bake for another 10 minutes, or until cooked through and browned.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- Squeezing all the juice from the onions is crucial for achieving the desired texture and flavor.
- Marinating the kofta mixture for at least 30 minutes allows the flavors to meld.
- Using a straw helps to create perfectly formed koftas.
- Pouring onion juice over the koftas during shaping enhances their flavor.
Nutrition
- N/A
FAQs
1. Can I use ground lamb instead of beef for the Egyptian Kofta?
Absolutely! Ground lamb works wonderfully and adds a richer, more gamy flavor. Just be sure to adjust the spices slightly to complement the lamb's taste.
2. How do I prevent the kofta from becoming dry?
The key is to avoid overworking the meat mixture and to ensure it's not too lean. Adding a little fat (like finely chopped lamb fat or olive oil) helps keep them moist and juicy during cooking.
With this recipe, you've mastered the art of creating authentic, juicy Egyptian kofta. Enjoy these flavorful meatballs as a main course, part of a mezze platter, or tucked into pita bread. Now go forth and impress your friends and family with your newfound culinary skill!