Kofta Kebab Syrian Style
Kofta kebab is another famous dish in the Middle East, it's also served as sandwich with hummus onion and tomato! Therefore I called it : the burger virgin of the Middle East Originally made with lamb, however I made it for this recipe with beef, but it's good idea to have it mixed lamb and beef together, using 1/3 lamb.
Very important on mostly all kofta's recipe is the smooth texture that comes from grinding the meat twice or more, what I've found useful with almost similar results, using the food processor, only for the steps of the meat and onion, the rest should be handled and mixed by hands.
There are few difference dishes made of kofta, however when we say "Kofta Kebab" normally meant the charcoal grilled kofta. The ideal grilling is to permit you to shift the level of grilling heat rack or charcoal, so that you may place the food closer to, or further from, the heat source. Important factor of the art of grilling is to adjust the distance of the meat! Unfortunately this feature is not easy to find at the movable grills.
America's favorite grill, the Weber is good for long, however I used this gill with little trick to achieve the heat distance for controlling the kofta grilling, I sued two charcoal holders, one of them was full and the second one is half, so it gave me high heat for sealing , and medium heat for the desired cooking.
- 2 pound ground beef 15% fat
- 1 mediume size onion
- 1 cup chopped parsly
- 1 teaspoon all spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- freshly ground pepper