VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Kofta
Egyptian grilled meatballs: minced beef kneaded with grated onion, parsley and warm spices, moulded around skewers and charred over high heat until juicy inside and crusted outside. Eaten straight off the skewer with flatbread, tahini and a squeeze of lemon.
Instructions
- Grate 50 g of onion on the coarse side of a box grater, gather it into your palm and squeeze out the watery juice, this keeps the kofta from steaming itself apart on the grill.
- Put 200 g of minced beef in a bowl with the squeezed onion, 2 tbsp of finely chopped parsley, 1 clove of garlic crushed to a paste, 1 tsp of ground cumin, 0.5 tsp of ground coriander, 0.25 tsp of allspice, 0.25 tsp of cinnamon, 0.75 tsp of salt and 0.25 tsp of black pepper.
- Knead hard with one hand for 3-4 minutes, slapping the mass against the side of the bowl, until the meat turns tacky and pastes onto your palm, this protein bind is what holds the kofta on the skewer. Cover and chill for 30 minutes.
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745kcal
46gprotein
38gcarbs
47gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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