BAHARAT KOFTA WITH TAHINI
2 large onions, minced
2 pounds ground beef OR
2 pounds ground lamb with a minimum 20% fat content
1 large tomato finely chopped
1 tablespoon of salt
½ tablespoon of black pepper
2 tablespoons of Dukkan Baharat
1 ½ cup parsley rinsed and chopped
1 teaspoon chili pepper (optional)
Olive oil OR
10-15 Wooden or metal skewers
Mince two large onions and then using a cheesecloth or small, tight sieve, press the minced onions into the cheesecloth or seize over a bowl so as to extract the water/ juice from the onions.
In a bowl, combine your minced meat, onion juice, salt, tomato, parsley, salt, black pepper, baharat and chili pepper if you want it spicy, and combine by hand until the ingredients are well incorporated.
If using wooden skewers, wet the skewers first so they don’t singe or burn when placed on the fire. If using metal skewers, brush them with olive oil (if you want to attempt to decrease the fat here) or ghee before molding the meat to the skewer. This will allow the meat to come off the skewer more easily.
Using your hands, take about four tablespoons of meat and start to press it between your fingers and your palm, making sure that the skewer is fairly centered so that the meat is molded evenly around the skewer. This takes a bit of practice, but once you get the hang of it, it will be easy.
Prep as many skewers of meat as you wish to serve, and grill on a barbeque or in the oven on a pan sheet. Cooking time will vary, but the kofta should glisten when cooked. We recommend putting down parchment paper or aluminum foil on the baking sheet to capture the fat that will drip from the kofta so as to make post dinner clean up easier.
Serve the kofta with a side of tahini. If you have raw kofta left over, put it in the freezer right away.