Reviewed: Jun. 15, 2011

I reviewed all the reviews and then made some more changes, this was perfectly yummy! First off, I used 1/2 ground beef (80/20) and 1/2 ground lamb (85/15). You want to use meat with a bit more fat on the grill to keep it juicy. The onion is really better if you mince or run through a food processor; I used a Vidalia, it was sweet and juicy! I added a cup of chopped cilantro and a 1/2 cup of chopped spearmint from the garden. I added 5 minced garlic cloves; we LOVE garlic! One more addition that makes it taste more authentic to me: 1 teaspoon of cinnamon. I also added a teaspoon of kosher salt and a teaspoon of pepper. You can see from my photo that I used kabob baskets...I cannot ever get a ground meat kabob to stick to a skewer so these are just necessary for me! (I think I am skewer-challenged!) I did NOT add an egg yolk. I grilled over high heat for 1-1/2 minutes on each of the 4 sides and they were still juicy and medium. Here is the final tip: I did dip my kofta in Sumac! This may be the actual flavor that some are searching for when they want authentic. Ground sumac doesn't taste all that interesting on it's own, but when you dip the meat into the powder, it brings out all different flavors. That's MY two cents on this recipe from Persia and Egypt and I hope you enjoy it as much as we did; take a look at my photos to see a kabob grilling basket!

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Reviewer:

ellie may

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Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA

Living In: Tucson, Arizona, USA

Reviewed: Aug. 15, 2010

Tasted amazing! I only gave this recipe 4 stars because I took advise from serena and added the extra herbs and spices. will make again!

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Reviewer:

mdveach

Cooking Level: Intermediate

Reviewed: Jul. 17, 2010

These were ok. My Egyptian husband said they were fine but I think next time we will try other spices to make them taste better. We did use metal skewers and that did not work well. Stick with bamboo or other wood.

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Reviewer:

jkimble24

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Wayne, New Jersey, USA

Reviewed: Oct. 30, 2009

great! I added a ton of spices to make it taste a bit more authentic. I served over cuscus and stewed vegetables.

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Reviewer:

Charisma

Reviewed: Apr. 14, 2008

I was not happy with the recipe at all it tasted like a meatloaf. So I took the advice of Sister Serena and it was absolutely awesome!! My husband is from Egypt and he said this way was just like home.

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Reviewer:

Safiyyah

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Canton, Ohio, USA

Reviewed: Feb. 25, 2008

This gets 4 stars only after I changed it quite a bit. I didn't even try the recipe as printed because it looks so bland.I added 3 TB dry chili flakes. 2TB each minced ginger & garlic. 1 small diced red onion. 1 whole egg instead of just the yolk, and a bunch of chopped fresh cilantro. I think you would normally do parsley instead of cilantro but I just love cilantro.

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Reviewer:

anniebet

Reviewed: Jul. 27, 2007

My dear, I have never been to the Middle East, but your kofta recipe certainly transported me there! A delicious blend of spices and flavors and a simple method of cooking. I did add some paprika and fresh cilantro, and the flavors were exotic. I served it with homemade hummus, pocket bread and the Eggplant Curry, and couscous from the website, and WOW! A very picky eater with our dinner guests had thirds! And lots of compliments. Thanks for a superb addition to my recipe collection.

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Reviewer:

fiji chefmom

Cooking Level: Professional

Home Town: Ogilvie, Minnesota, USA

Living In: Pacific Harbour, Viti Levu, Fiji

Reviewed: Jan. 31, 2007

My Husband is from Egypt & I am still learning how to cook traditional Egyption foods for him and our 3 years old son He loved this Kofta he said it was right on the money. Thanks

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Reviewer:

mrs abououkal

Reviewed: Dec. 10, 2005

I was hoping for something unique with this, but was disappointed with the results. Mine turned out like a dry, hotdog shaped meatloaf. It didn't have the Mediteranian flavor I was looking for. I stuck with the original recipe, except to add paprika, as one reviewer suggested. I also broiled it in the oven rather than cooking it on the grill.

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Dec. 1, 2005

Traditionally Kofta is made with finely chopped onion, minced garlic, chopped fresh parsley, salt, pepper, and paprika to taste. My husband makes really good Kofta and that is what he normally puts.

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43 users found this review helpful