Spiced ground beef and parsley kofta shaped into patties and grilled, served with tahini sauce and pickled vegetables.
Kofta in Egypt is traditionally shaped by hand around skewers and grilled over charcoal, made from ground beef or lamb worked heavily with grated onion, parsley and warm spices like cumin and allspice until the mixture becomes cohesive and slightly sticky. This burger keeps that same well-seasoned kofta mixture but shapes it into patties, making it easier to cook on a home grill or stovetop without needing skewers. The parsley is what most distinguishes Egyptian kofta from similarly spiced ground meat dishes elsewhere in the region -- a generous amount is worked directly into the meat rather than used only as a garnish, giving the finished patties a slightly green-flecked color and a fresh, herbal note that cuts through the richness of the beef. Grated onion, squeezed dry, adds moisture and sweetness without watering down the mixture. Served with tahini sauce and quick-pickled vegetables in a warm pita or bun, this kofta burger channels the same charcoal-grilled, herb-heavy flavor of traditional skewered kofta into a format that's simple to make on any home stovetop or grill.
Serves 4
Combine ground beef, grated onion, parsley, garlic, cumin, allspice, salt and pepper in a bowl. Knead by hand for 2 to 3 minutes until the mixture becomes sticky and well combined.
Squeeze the grated onion thoroughly dry before mixing it in -- excess moisture keeps the patties from holding together on the grill.
Divide into 4 patties about 3/4 inch thick. Chill 15 minutes if the mixture feels loose.
Heat olive oil in a heavy skillet or grill pan over medium-high heat. Cook patties 4 to 5 minutes per side until well browned and cooked to 160°F (71°C) internally.
In the last minute of cooking, warm the pita breads briefly in a dry skillet or over an open flame until soft and lightly toasted.
Spread tahini sauce inside the warm pita, add the kofta patty and pickled vegetables, and serve immediately.
Chop the parsley finely and mix it thoroughly through the meat rather than leaving large pieces -- this keeps the patties from falling apart at the seams.
Let the shaped patties rest in the fridge for at least 15 minutes before cooking if the mixture feels at all loose or sticky to handle.
Use ground beef with at least 20% fat -- leaner meat makes for a drier, less flavorful kofta patty.
Lamb kofta: substitute ground lamb for a richer, more traditional flavor.
Skewer style: shape the mixture around flat metal or soaked wooden skewers and grill directly over the flame for the classic presentation.
Spicier: add a pinch of cayenne or ground chile to the mixture for extra heat.
Refrigerate cooked patties up to 3 days; reheat gently in a skillet over medium-low heat. Raw shaped patties freeze well, wrapped individually, for up to 2 months.
Kofta is a widely eaten grilled meat dish across Egypt and the broader Middle East, typically shaped onto skewers and cooked over charcoal, with the specific blend of parsley, onion and warm spices reflecting common Egyptian home-cooking seasoning.
Yes, bake at 425°F (220°C) for about 15 to 18 minutes, flipping halfway, though you'll miss some of the char flavor a hot skillet or grill provides.
A garlicky yogurt sauce is a reasonable substitute, though tahini's nutty, slightly bitter edge is what traditionally pairs with kofta.
This is almost always excess moisture from the onion or not kneading the mixture long enough to develop stickiness -- squeeze the onion dry and mix thoroughly before shaping.
Per serving (300g / 10.6 oz) · 4 servings total
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