Kofta (Grilled Meat Skewers)

Kofta is Egypt’s answer to the backyard grill: ground beef or lamb kneaded with grated onion, parsley, and a warm blend of spices, then shaped onto skewers and cooked over fire until charred at the edges and juicy in the middle. It has been a staple of Egyptian tables for centuries, served everywhere from street stalls to wedding buffets, and every butcher shop has its own spice blend. The smell of kofta on a grill is the smell of summer in Cairo, and families argue about who makes the best one.

Charred edges, juicy center, pure smoke

The grated onion does double duty: it seasons the meat and keeps it tender and moist as it cooks. A good kofta has a lightly crisp, smoky exterior and a soft, almost creamy center, with warm notes of cumin, coriander, and paprika running through every bite. Pile it on warm baladi bread with grilled tomatoes, onions, and a spoonful of tahini, and you will understand why Egyptians fight over the last skewer. Leftover kofta is delicious cold the next day, tucked into a sandwich.

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Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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