Meat
Kofta meshwiya (grilled meatballs)
Minced meat balls flavoured with onion, parsley and cumin, grilled over charcoal or in a pan. Very common at street grills in Cairo, they're served with bread and a salad.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Blend the onion, parsley and garlic very finely, then squeeze the onion juice through a cloth to remove some of it.
- Mix the minced meat with the onion and herb mixture, the cumin, paprika, chili, salt and pepper.
- Knead for 2 minutes by hand until the mixture is smooth, then let it rest for 15 minutes in the fridge.
- Shape elongated meatballs around soaked wooden skewers, pressing the meat firmly.
- Grill the kofta on a barbecue or a hot grill pan for 10 to 12 minutes, turning regularly, until well browned.
- Serve straight away with warm pita bread and a fresh salad.
Variations and tips
Oven version. Place the kofta on a rack over a tray, then bake at 220 °C for 15 minutes, turning them halfway through.
Easy to find here. If you don't have green chili, add a pinch of cayenne pepper to the mixture for a spicier kick.
More ideas
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Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Original Ecomely recipe.