Kofta Meshweya
كفتة مشوية (KOF-tah mesh-WEE-yah)
Grilled Egyptian Spiced Kebabs
Juicy, char-grilled skewers of seasoned ground beef and lamb blended with onions, parsley, and warm Egyptian spices. These smoky kofta kebabs are a cornerstone of Egyptian grilling tradition.
Nutrition & Info
Equipment Needed
Instructions
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1
Combine ground beef and lamb with grated onion, chopped parsley, cumin, coriander, cinnamon, allspice, salt, and pepper. Knead the mixture vigorously for five minutes.
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2
Cover the meat mixture and refrigerate for at least thirty minutes. Chilling firms the mixture and helps the flavors marry together for richer tasting kebabs.
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3
Divide the mixture into twelve equal portions. Mold each portion around flat metal skewers into elongated sausage shapes, pressing firmly to ensure they hold together.
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4
Preheat a charcoal grill or broiler to high heat. Brush the grill grates lightly with oil to prevent sticking when the delicate kofta are placed on.
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5
Grill the kofta skewers for four minutes per side, turning carefully, until charred on the outside with beautiful grill marks but still juicy inside.
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6
Serve immediately on a platter with warm flatbread, tahini sauce, sliced tomatoes, onion rings, and lemon wedges alongside a fresh green herb salad.
Did You Know?
Egyptian kofta vendors can shape dozens of skewers per minute using a technique passed from master to apprentice over generations of street-side grilling.
Chef's Notes
Equipment Tips
- charcoal grill or broiler
- metal skewers
- mixing bowl
- sharp knife
The Story Behind Kofta Meshweya
Kofta meshweya reflects the deep Egyptian tradition of charcoal grilling that dates back centuries. Egyptian kofta is distinguished by its blend of beef and lamb with generous amounts of fresh parsley and a specific spice combination featuring cumin and coriander. Street-side kofta grills are a defining feature of Egyptian cities, filling the air with irresistible smoky aromas.
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