Egyptian Kofta Traybake with Herbed Yogurt

About This Recipe

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.

Ingredients

Serves 4

• 500 glamb mince
• 1 smallonion(grated, plus 1 more thinly sliced for the tray)
• 3 clovesgarlic(minced)
• 1.5 tspground cumin
• 1 tspground coriander
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 2 tbspolive oil
• 1 cupplain full-fat yogurt
• 0.5 cupparsley(chopped, divided)
• 1 tbsplemon juice

Instructions

1. 1

   Mix the kofta

   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.

2. 2

   Shape and arrange

   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.

3. 3

   Bake

   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.

4. 4

   Make the yogurt sauce

   While the kofta bakes, stir together yogurt, half the parsley and lemon juice with a pinch of salt.

5. 5

   Serve

   Plate the kofta and roasted onions, spoon the herbed yogurt over or alongside, and scatter the remaining parsley on top.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions