Recept→Egypt→Kofta Meshweya

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Kofta Meshweya

Name: Kofta Meshweya
Prep time: PT30 minutes
Cook time: PT12-15 minutes
Total time: PT42-45 minutes
Yield: 6
Cuisine: Egypt
Ingredients: 300 g Ground beef (Preferably 80% lean); 300 g Ground lamb (Adds richness and flavor); 1 medium Yellow onion (Finely grated or minced); 0.5 cup Fresh parsley (Finely chopped); 2 tbsp Egyptian kofta spice blend (A common blend includes cumin, coriander, allspice, cinnamon, and black pepper. Adjust to taste.); 1 tsp Salt (Or to taste); 0.5 tsp Black pepper (Freshly ground, or to taste); 6-8 Wooden or metal skewers (If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.); for serving Pita bread or Egyptian bread (Warm)

Egyptian Grilled Kofta

Authentic Egyptian Kofta Meshweya, featuring a flavorful blend of spiced ground meat molded onto skewers and grilled to perfection. This classic dish is a staple at gatherings and celebrations.

Förberedelsetid30 minutes

Tillagningstid12-15 minutes

Total tid42-45 minutes

Portioner6

SvårighetsgradEasy

2 ändringar· Feb 8

Skapa din version

🧂 Ingredienser

300 g Ground beef(Preferably 80% lean)
300 g Ground lamb(Adds richness and flavor)
1 medium Yellow onion(Finely grated or minced)
0.5 cup Fresh parsley(Finely chopped)
2 tbsp Egyptian kofta spice blend(A common blend includes cumin, coriander, allspice, cinnamon, and black pepper. Adjust to taste.)
1 tsp Salt(Or to taste)
0.5 tsp Black pepper(Freshly ground, or to taste)
6-8 Wooden or metal skewers(If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.)
for serving Pita bread or Egyptian bread(Warm)

👨‍🍳 Instruktioner

1
Prepare the kofta mixture: In a large bowl, combine the ground beef and ground lamb. Add the finely grated or minced onion, chopped fresh parsley, Egyptian kofta spice blend, salt, and black pepper. Using your hands, mix all the ingredients thoroughly until well combined. Be careful not to overmix, as this can make the kofta tough. The mixture should feel cohesive.
⏱️ 15 minutes
2
Shape the kofta: Divide the meat mixture into 6-8 equal portions. Take one portion and firmly press it onto a skewer, shaping it into an elongated oval or sausage-like form, about 1 inch thick. Ensure the meat is evenly distributed along the skewer and adheres well. Repeat with the remaining portions and skewers.
⏱️ 15 minutes
3
Preheat your grill: Prepare your grill for medium-high heat. If using charcoal, wait until the coals are covered in gray ash. If using a gas grill, preheat to approximately 200-230°C (400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 minutes
4
Grill the kofta: Place the skewers on the preheated grill. Grill for approximately 12-15 minutes, turning occasionally, until the kofta is cooked through and has a nice char on all sides. The internal temperature should reach 71°C (160°F). You'll see beautiful grill marks and the meat should be slightly browned and firm to the touch.
⏱️ 12-15 minutes
5
Rest and serve: Once cooked, carefully remove the kofta skewers from the grill. Let them rest for a few minutes before serving. Serve hot with warm pita bread, tahini sauce, and a fresh side salad (like tomato and cucumber salad) for a complete meal.
⏱️ 2 minutes

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💡 Proffstips

✓For the best flavor and texture, use a combination of ground beef and ground lamb.
✓Grilling over charcoal imparts a distinct smoky flavor that is highly recommended for authentic Kofta Meshweya.
✓Serve with a generous drizzle of tahini sauce and fresh chopped parsley.
✓Ensure your onion is very finely grated or minced to avoid large chunks in the kofta.
✓Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

For a spicier kick, add a pinch of red pepper flakes or a finely minced chili pepper to the meat mixture.
Kofta can also be baked in the oven at 200°C (400°F) for about 20-25 minutes, or until cooked through.
Kofta can be simmered in a rich tomato sauce after grilling for a dish known as 'Kofta' or 'Kofta bil Salsah'.