How to make Kofta ( kebab ) in the oven ( كفتة فى الفرن )

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is budget-friendly.

pita bread

🥗Healthier: whole grain wraps

💰Cheaper: white bread

Whole grain wraps provide more fiber, while white bread is often cheaper.

parsley

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich, and cabbage is often more affordable.

Start by wishing everyone a happy Ramadan.

Introduce the recipe for Egyptian kofta, mentioning the difference in names between cultures.

State the need for 1 kg of lamb and 250 g of lamb fat, explaining that beef can also be used.

Explain the importance of fat in the meat mixture for binding.

Mention that the meat should be ground twice for a softer texture.

Cut the onion into small pieces to fit into the grinding machine.

Grind the onion using a machine or by hand, ensuring to remove excess water.

Combine the ground meat and onion in a bowl.

Add 2 tsp salt, 1 tbsp paprika, and 2 tbsp coriander powder to the meat mixture.

Incorporate chopped green coriander for added flavor.

Mix the ingredients by hand for about 10 minutes until well combined and sticky.

Optionally, refrigerate the mixture for later use.

Form the mixture into kofta shapes, ensuring they are tightly packed.

Preheat the oven to 250°C (482°F) for 30 minutes before cooking.

Place the kofta in the oven on a baking tray or iron net.

Cook the kofta for 1 hour and 15 minutes, checking after 15 minutes to turn them for even cooking.

While the kofta cooks, prepare tahini sauce by mixing tahini, salt, lemon juice, vinegar, and garlic in a bowl.

Cooking Techniques

Equipment Needed

Spice Level: