Spiced lamb kofta baked on a tray with onions until charred at the edges, served with cooling herbed yogurt.
Kofta bil sanieh — kofta baked in a tray — is a staple of Egyptian home cooking, simpler to pull off on a weeknight than the grilled skewer version but with the same warm spicing of cumin, coriander and garlic worked straight into the meat. Baking the kofta on a tray alongside sliced onion lets the fat render into the pan and the onions catch color and char, adding flavor without extra steps. The technique that matters most is not overworking the lamb mixture — mix just until the spices and onion are evenly distributed, then shape gently into logs or patties. Overmixing makes the kofta dense and tough rather than tender. A quick herbed yogurt sauce, spooned over just before serving, cools the richness of the lamb and ties the dish together with the same lemon and parsley used throughout Egyptian everyday cooking. Serve with warm flatbread to scoop everything up.
Serves 4
In a bowl, combine lamb mince, grated onion, garlic, cumin, coriander, salt and pepper. Mix gently with your hands just until combined.
Overmixing makes the kofta dense — stop as soon as the spices are evenly distributed.
Shape the mixture into 8 short logs or patties. Arrange on a lined baking tray with the sliced onion scattered around them, and drizzle everything with olive oil.
Bake at 220C (425F) for 20-25 minutes, turning once halfway, until the kofta is browned and cooked through and the onions are charred at the edges.
While the kofta bakes, stir together yogurt, half the parsley and lemon juice with a pinch of salt.
Plate the kofta and roasted onions, spoon the herbed yogurt over or alongside, and scatter the remaining parsley on top.
Wet your hands slightly when shaping the kofta — it keeps the mixture from sticking and gives cleaner logs.
Use full-fat yogurt for the sauce; low-fat versions turn watery and thin quickly next to the hot kofta.
If the kofta looks like it's browning too fast, lower the oven to 200C and add a few extra minutes.
Grilled version: skewer the kofta and cook on a hot grill or grill pan for a smokier flavor.
Beef version: substitute beef mince for lamb, though the finished dish will taste milder.
Spicier: add a small pinch of cayenne or chili flakes to the meat mixture.
Refrigerate cooked kofta up to 3 days in a sealed container; store the yogurt sauce separately. Reheat the kofta in a 180C oven or skillet — microwaving can make it rubbery.
Baking kofta on a tray (kofta bil sanieh) rather than grilling on skewers is a common Egyptian home-kitchen shortcut, often made with a tomato sauce or, as here, served with cooling yogurt. It draws on the same warm-spiced ground meat tradition found across the eastern Mediterranean.
Yes, shape the kofta and refrigerate up to a day ahead, covered — just bring to room temperature for about 15 minutes before baking for even cooking.
The mixture is probably too wet or wasn't mixed enough to bind — make sure the onion is well grated and squeeze out excess liquid before mixing in.
Yes, beef mince works fine with the same spicing, though lamb gives a richer, slightly gamier flavor that's more traditional here.
Per serving (300g / 10.6 oz) · 4 servings total
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