Kofta Mabrouma

Meat Rolls with Pine Nuts

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is a speciality of Aleppo in Syria, where it is traditionally baked in a round tray and served on a round dish, with the rolls arranged in diminishing circles.


  • 2 medium-sized onions
  • 2 eggs
  • 1 kg (2 lb</


Peel and grate the onions. Beat the eggs with a fork. Have the meat minced two or three times if possible, and mix it with the grated onions and eggs. Season with salt and pepper, and mix well. Knead vigorously by hand, in the old Middle Eastern style – or use a food processor to make the mixture very soft and pasty.

Flatten the meat mixture on a board or large plate into six thin recta