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1
Squeeze the Onion and Knead the Meat
15 Mins
Room temperature
Put the cold ground beef in a large bowl. Add the squeezed-dry grated onion, 30 g of the chopped parsley, the grated garlic, cumin, coriander, salt and black pepper. Knead with your hands for 5–7 minutes until the mixture turns sticky, pale and paste-like and holds together when squeezed.
Knead until the mix clings to your hand — under-kneaded kofta fall off the skewer, over-kneaded ones turn rubbery. Do not taste the raw mixture.
Done when: The mixture is sticky, evenly green-flecked and holds its shape firmly when squeezed into a ball.
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2
Shape the Kofta onto Flat Skewers
10 Mins
Chilled, below 5°C (41°F)
With damp hands, divide the mixture into 8 equal portions of about 100 g. Press each portion firmly around a wide flat metal skewer, shaping it into a long cylinder about 15 cm long and 3 cm thick, sealing the ends against the metal. Lay the skewers on a tray and chill for 20 minutes if the kitchen is warm.
Wide flat skewers are essential — round or thin skewers let the heavy minced meat spin and slide off. Damp hands stop the meat sticking to your fingers.
Done when: Each kofta is an even cylinder that grips the skewer along its whole length with no loose ends.
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3
Make the Tahini Sauce and the Salad
5 Mins
Room temperature
While the kofta chill, whisk the tahini with 20 g of the lemon juice and the cold water in a small bowl until smooth and pourable, adding a splash more water if it seizes up. Season with a pinch of salt. In a second bowl, toss the diced cucumber, sliced red onion and remaining 10 g of parsley with the remaining 10 g of lemon juice and 10 g of the olive oil.
Tahini thickens suddenly when lemon juice hits it — keep whisking and add water a spoonful at a time until it turns smooth again.
Done when: Tahini sauce smooth and pourable like single cream; salad bright, crisp and lightly dressed.
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4
Grill the Kofta over Charcoal
12 Mins
230°C (450°F)
Light the charcoal and let it burn down to glowing coals with no flames. Brush the grill grates with 10 g of the olive oil. Lay the skewers across the grill so the meat sits just above the heat, not touching the coals. Grill for 10–12 minutes, turning every 3 minutes, until the outside is browned and lightly charred at the edges and the centre reaches at least 71°C (160°F) on a food thermometer.
Do not press the kofta down — pressing squeezes out the juices. If fat drips and flares up, move the skewer to a cooler spot for a few seconds.
Done when: Browned and charred at the edges, firm to the touch, and at least 71°C (160°F) in the thickest part.
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5
Grill the Tomatoes and Peppers, Warm the Bread
5 Mins
230°C (450°F)
While the kofta rest for 2 minutes, put the halved tomatoes cut-side down and the whole green peppers on the grill for 4–5 minutes until softened and lightly charred. Lay each baladi round on the grill for 20–30 seconds per side until warm and pliable.
The bread catches the meat juices on the plate, so warm it last and serve it under the kofta, not beside them.
Done when: Tomatoes softened and charred at the edges, peppers blistered, bread warm and flexible.
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6
Serve the Kofta Plate
3 Mins
Serve hot, above 60°C (140°F)
Slide two kofta off their skewers onto a warm baladi round for each person, spoon over a little tahini sauce, and add a grilled tomato half and a grilled green pepper. Pile the cucumber and red onion salad alongside and serve at once.
Eat it the Cairo way: tear off pieces of baladi, wrap them around the kofta with a little salad, and dip in the tahini.
Done when: Kofta steaming hot on warm bread, with charred tomato, peppers, creamy tahini and bright salad.
auto_awesome Finishing Touches & Plating
Slide the kofta off the skewers onto the warm baladi bread, spoon over a little tahini sauce, and serve at once with the grilled tomato and peppers and the cucumber and red onion salad — the classic Cairo grill plate, eaten hot.
Egypt
1h 15m
