Egyptian Kofta Recipe - Absolutely the best kofta ever!

OK, for those of you unfamiliar with kofta, it is similar to meatloaf in the shape of either balls or fingers made from either ground beef or ground lamb.  It can be grilled, fried in a pan, or made with sauce and added to pasta.

Living in Egypt, kofta is kind of a staple.  I have had a lot of kofta over the past two years and have found only a few places where it actually tastes like something more than a grilled or fried lump of ground meat.  I was really tired of the poor examples of kofta I was finding and set out to search for a truly authentic Egyptian recipe.

After eating at several restaurants I finally found a kofta I liked, but do you think they would give up the recipe?  Heck no!  So I took a piece home to dissect it and replicate it into my own.   Traditionally in Egypt, kofta is cooked on a skewer like kebab. I wasn't motivated enough to light the grill so I fried my kofta in the pan, but this recipe can be used for either method.

So I have made my version of Egyptian Kofta half a dozen times and Wael insists it's the best kofta he's ever tasted and I shouldn't change the recipe at all.  I've given it out to a few Egyptian friends who have exclaimed the same.  This is the recipe for the best ever Egyptian Kofta.

Ingredients: 

• 1 lb. ground beef or ground lamb
• 1 cup bread crumbs
• 2 large eggs
• 1 medium red onion (minced)
• 1 cup fresh parsley (minced)
• 1 tbsp. cumin
• 1 tbsp. salt
• 2 tsp. ground black pepper
• 1 tsp chili powder
• 1 tsp lemon juice
• butter, oil, or cooking spray for frying

Directions:

1. In a medium bowl mix first ten ingredients.  Mix will as to distribute through all the meat.  This will take about 5 minutes of hand mixing.  
2. Take about a ping pong ball sized glob of meat in your hands.  Roll out into the shape of fingers. It's easiest to roll it out on a table or counter top. (Remember making snakes with play-dough?  Press the middle so the ends don't get too thin.)
3. Heat butter, oil, or cooking spray in a large frying pan over medium heat.  Add kofta fingers in pan.  Cook for about three minutes to brown the bottom.
4. Add 3 tbsp. of water and reduce to low heat and cover for about 5 minutes to cook through the middle of the meat.  This will basically steam your meat.  
5. After center is cooked to about medium, turn kofta fingers and brown the other sides.  It will take about 3 minutes per side.  Be careful not to overcook them or they will dry out significantly.  
6. Remove from heat and serve hot.  Best with warm soft pita bread, tomatoes, fresh cucumbers, and garlic spiced tahina sauce.

Note:  I cook on a gas stove.  Cooking times may very for electric or gas top stoves.  Check and turn your kofta often to avoid overcooking.

Garlic Spiced Tahina (Tahini) - An Egyptian Recipe

Tahina or also know as tahini is a staple in Egypt and much of the Middle East.  Tahina is a paste made traditionally from ground sesame seeds. It is used in hummas, baba ganoush, or just plain as a condiment much like ketchup or mustard.

In the United States you can find it easily in most larger grocery stores such as Woodman's in the ethnic foods or all natural/vegan section.  You can also find it readily in halal markets and international foods stores.

The brand I prefer in the USA is Al Kanater Tahini which I purchase at the Istanbul Supermarket in Madison, WI for $2.83 for a 2 lb. (908g.) jar.

So, ordinarily, tahina has a consistency close to that of natural peanut butter.  Sticky and a bit oily.  It is great alone, but can be kind of bland.

We often order grilled chicken from a street vendor here in Port Fouad and they give us a little dixie cup size of this excellent spiced tahina.  It's never enough for a whole chicken and two people.  We're dippers.  We dip chicken, we dip bread.  It's good sauce. And relatively healthy.

So, one day in an attempt to mock the chicken vendor's tahina I came up with this recipe, which has instantly become one of Wael's favorite and he insisted I share it because he said,  " I'm Egyptian, I've tasted a lot of tahina in my life, but this is better than anything I've ever tasted from any country-you have to share your recipe."

So here I am.  Sharing what has become our household go to tahina recipe.

Ingredients: 

• 1/2 cup tahina at room temperature
• 2 tbsp hot water
• 5 cloves of garlic (minced-without oil)
• 1 tbsp of fresh parsley (minced)
• 2 1/2 tsp salt 
• 1 tsp lemon juice
• 1 tsp olive oil

Instructions: 

1. In a glass jar add the first 5 ingredients.  Shake vigorously for about 2 minutes until well mixed. 
2. Pour into serving bowl and add oil and lemon juice, stir briefly until mixed.  Do not over mix or it will become lumpy.
3. Chill for about 1 hour before serving.

Note: The sauce will be a little runny just after shaking and will thicken as it cools.