Egyptian Kofta with Tahini Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the ground beef, ground lamb, grated onion, fresh parsley, fresh mint, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Squeezing the grated onion dry helps prevent the kofta from becoming watery.

2. 2

   Mix the ingredients thoroughly with your hands until just combined, being careful not to overmix, as this can make the kofta tough.

   Ca. 2 min.

   Kokkens note: For best results, chill the mixture for 15-20 minutes to make it easier to shape.

3. 3

   Divide the meat mixture into 12-16 equal portions. Shape each portion into an elongated oval or cylindrical shape, about 2-3 inches long.

   Ca. 8 min.

   Kokkens note: Moistening your hands slightly can prevent the meat from sticking.

4. 4

   Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy.

   Ca. 3 min.

   Kokkens note: Add more water, one tablespoon at a time, if you prefer a thinner sauce consistency.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Alternatively, preheat a grill to medium-high.

   Ca. 2 min.

6. 6

   Place the kofta in the hot skillet or on the grill. Cook for 3-4 minutes per side, turning occasionally, until browned on all sides and cooked through.

   Ca. 10 min.

   Kokkens note: The internal temperature of the kofta should reach 71°C (160°F).

7. 7

   Serve the cooked kofta immediately with the prepared tahini sauce, alongside rice, pita bread, or a fresh salad.