Ingredients
- 2 lb sground beef
- 2 lb sground lamb
- 1-2 medium onion finely grated
- 2 teaspoon ssaltor to taste.
- 1 teaspoon ground black pepper
- 1 Tablespoon baharat, Middle Eastern Spices.
- 1 hotdog bun
- 1 Tablespoon flour
- Flat leaf parsleyFor garnishing.
Instructions
- Soak the bun in water until soft.
- In a large bowl, mix all other ingredients together.
- Squeeze water out of the bun and add to the meat mixture.
- Mix everything until well incorporated.
- If you are making meatballs, roll them into little balls (two tablespoons) or else wrap the lamb mixture around wooden skewers.
- Place kofta kebabs on a baking sheet lined with parchment paper or aluminum foil. Cover the kofta with aluminum foil and cook in a 350F oven for 10 15 minutes.
- While the kofta are in the oven, fire up your grill on high and grease the racks well.
- Place the kofta fingers on the preheated grill for 5 minutes or less to get those nice grill marks.
- Enjoy with your choice of side dishes and dips like toomeya, taktouka and tahini sauce. Garish with fresh herbs
Tips
I made this tonight for the first time. It was fantastic, as have been all the recipes I have tried that you have shared! 🙂 I didn't have any baharat, but I substituted it with the same amount of el ras hanout that I had picked up a while back from our local middle eastern store/market. I used a potato hamburger bun that I soaked in the onion juice I squeezed out of the onions I diced finely in the food processor. I cooked it like you recommended, with 15 minutes covered with foil in oven and then a few minutes on hot grill. I was surprised that the meat still looked pretty raw when I took it out of the oven, so I left it on the grill a bit longer to make sure it was cooked through. I served it with basmati rice that I cooked with a cube of beef bullion. This dish is similar to Persian koobideh that is one of my favorite foods. I have had a lot of trouble keeping the meat from falling apart on the steel cooking swards I used for koobideh, so this was a lot easier and the taste was just as good if not better. I also followed your example of oiling the wooden handle of a spoon and using that to form the meat loaves. I really appreciate your recipes, the tips you give, and the short videos you provide. You make it easy to follow and it so much better than using recipes from a cook book. Everything I've tried has been so good! Thank you. This is an overview of the instructions. The detailed instructions are in the recipe card below.