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Lebanese Kofta (or Kafta)

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Level: Easy

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Description

This Arabic meat mixture has been made in my family for generations. We make it on skewers to grill on the barbecue, but this recipe can also be used for hamburgers (lamburgers). It’s amazing served with tzatziki or Arabic garlic spread. We usually serve it with hummus and tabbouli as side dishes. The 1/2 lamb, 1/2 beef mixture is simply to keep the cost down. Feel free to adjust to 100% lamb. Enjoy!

Ingredients

  • ½ pounds Ground Lamb
  • ½ pounds Ground Beef
  • ½ cups Finely Chopped Parsley
  • ½ cups Finely Chopped Onion
  • 2 Tablespoons Ground Allspice
  • 2 cloves Minced Garlic
  • 1 Tablespoon Garlic Powder
  • ½ teaspoons Ground Paprika
  • ½ teaspoons Ground Black Pepper
  • 1 teaspoon Salt
  • ⅓ cups Bread Crumbs
  • 1 whole Egg

Preparation

Soak bamboo skewers for 30 minutes before prepping (or use stainless steel skewers).

Preheat an outdoor grill to high heat.

Mix all of the ingredients above thoroughly in a large glass bowl.

Wet fingers and hands (or coat fingers and hands with a bit of olive oil) and mold meat mixture around skewers in a long, oblong log shape. (You can also mold this first, and then thread the skewer through them, but the other way is easier).

Grill until meat is no longer pink. Do not over grill, but ensure that the meat is cooked thoroughly.

Serve hot.

7 Comments

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Avatar of Michigal

Michigal on 10.5.2009

Hi, Mary!

Gosh, I’m so sorry this is a month later. I didn’t see your note (and it never came through as an email notification or anything).

How did they turn out? I use both a mix of breadcrumbs and egg, but sometimes when I’m trying to eat “low carb” I omit the breadcrumbs. The egg just helps to keep a stickier consistency.

If anyone has a hard time doing the “skewer” thing, you can always make meat balls out of them, or hamburger-type patties. Or you can form little footballs, like kibbe.

All that matters is the flavor, not the shape.

I can’t wait to hear how yours turned out. Thanks for writing!

Avatar of Sarah

Sarah on 9.15.2009

I’m going to attempt to make this tomorrow. I have people coming over and I hope it works out well. The last time I tried to make kofta, it wouldn’t hold. Would the egg change the flavor, color or consistency? I’ve definitely heard of using breadcrumbs but never an egg for the regular kofta like this. Please advise!! It would be great to hear from you. Thanks.

Avatar of laylibug

laylibug on 9.7.2009

I love, love, love kofta! I was so excited to see this recipe that I made it the same night. It was wonderful, just like I get at out at restaurants. Everybody loved them and I plan on making it again now that you’ve posted the garlic sauce recipe.

Avatar of islandcindi

islandcindi on 9.6.2009

Oooooh – I can’t wait to try all your recipes. I love this type of food – lamb, rice, skewers, garlic, —all of it so very yummy.

Thanks for providing the recipes for us to share!!

Avatar of brittty

brittty on 9.4.2009

Thank you! I appreciate it so much! It’s one of my favorite foods, and I’ve love to incorporate it into more than just having it with pita and shwarma

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