Gluten-Free Egyptian Kofta

Ingredients

Shop links on this page are for ground cumin, ground coriander, allspice. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 lb ground lamb or beef
• 0.5 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 0.25 cup fresh parsley, finely chopped
• 1 tsp ground cumin Shop
• 0.5 tsp ground coriander Shop
• 0.25 tsp allspice Shop
• 0.25 tsp cayenne pepper (optional) Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1 Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper. In a large bowl, combine the ground lamb or beef with the finely chopped yellow onion, minced garlic, and chopped fresh parsley. Ensure these ingredients are evenly distributed throughout the meat mixture.
2. 2 Add the ground cumin, ground coriander, allspice, cayenne pepper (if using), salt, and black pepper to the bowl. Mix everything together thoroughly with your hands until all the spices are well incorporated and the mixture is cohesive. This ensures consistent flavor in every bite.
3. 3 Shape the meat mixture into small, oval-shaped kofta, about 2-3 inches long. You can also form them into small meatballs if preferred. Place the shaped kofta onto the prepared baking sheet, ensuring they are not overcrowded.
4. 4 Drizzle the kofta evenly with the 2 tablespoons of olive oil. This will help them brown and become slightly crispy on the outside. Bake in the preheated oven for approximately 20-25 minutes, or until the kofta are cooked through and have a nice golden-brown exterior. The aroma of the spices will fill your kitchen as they bake.
5. 5 Remove the Egyptian Kofta from the oven and let them rest for a few minutes before serving. They are best served warm, allowing the flavors to meld. Enjoy these flavorful kofta as a standalone appetizer or with a side of yogurt sauce and a fresh salad.

Nutrition (per serving)

Tips & Notes

• Squeeze the chopped onion in a clean towel before mixing. Extra onion juice makes the kofta soft and can make them fall apart.
• Knead the meat and spices thoroughly, as step 2 says. Well-worked kofta hold together and have their typical firm, springy texture.
• Ground lamb or beef should reach 160°F in the center. A simple sauce of plain yogurt, garlic and lemon suits the cumin and allspice.

Common questions