Kofta Masreya

Method

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1. Squeeze the grated onion in a cloth until it stops giving water. This step decides whether the kofta holds.

   Mark done

2. Combine everything in a bowl and knead hard for 3 minutes, until the mixture turns tacky and clings to your hands and the sides of the bowl.

   Mark done Start 3 min timer

3. Divide into 12 and mould each around a flat metal skewer into a sausage about 15 cm long, pressing firmly.

   Mark done

4. Chill the skewers for 30 minutes to firm them.

   Mark done Start 30 min timer

5. Heat a grill or coals until fiercely hot.

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6. Grill 10 to 12 minutes, turning every 3 minutes, until well charred outside and just cooked through.

   Mark done Start 10 min timer

7. Rest 3 minutes, then slide off the skewers into warm bread with tahina and lemon.

   Mark done

Chef’s Tips

• Knead until it goes tacky. That is the only thing holding it together.
• Squeeze the onion completely dry.
• Flat skewers, not round ones — round ones let the meat spin.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Egyptian tahina
• Salata baladi
• Torshi

Storage & Reheating

Raw, shaped skewers keep refrigerated for a day and freeze for 2 months. Cooked, 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.