Claudia Roden

Kofta Meshweya

Grilled Minced Meat on Skewers

Preparation info
    • Difficulty

      Easy

Appears in

#19A New Book of Middle Eastern Food
A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

  • About

Each country and each area in the Middle East has its favourite flavourings for kofta. Here is a basic recipe, giving a few simple alternative seasonings. Use fat meat to keep it moist and juicy.

Ingredients

  • 1 kg (2 lb) lamb, beef or a mixture of both, minced
  • 2 onions, grated

Method

Put the meat through the mincer two or three times, then mix together with the remaining ingredients in a bowl, and pound or knead until very, very smooth. The art of making this delicious meat dish lies in achieving an extremely soft and pasty texture.

Take smallish lumps of the mixture and pat them into sausage shapes around skewers (preferably the four-sided type). If grilling over a