Arabic Oven-Baked Kofta
Ingredients
- 1 kg meat with fat
- 3 medium onions
- 1 bunch cilantro
- 2 green bell peppers
- 2 cloves garlic
- 1 teaspoon mixed spices
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Onion mixture
- 1 medium onion, julienned
- 1 cup chopped cilantro
- 1 teaspoon hot pepper
- 1 teaspoon sumac
- 1/4 teaspoon salt
- a pinch of black pepper
- 2 tablespoons olive oil
Preparation
In a food processor, place the onion, cilantro, green pepper, and garlic, and process until smooth.
In a large bowl, combine the meat, the processed mixture, mixed spices, salt, and black pepper. Knead well until homogeneous and very smooth.
Spread the meat mixture in a dish, cover, and refrigerate for 1 hour (necessary).
Preheat the oven grill.
Prepare a baking tray with a rack, add water to about 2 cm depth in the tray. Optionally, add lemon slices to the water.
On a thick skewer, shape the kofta into finger shapes, and remove the skewer or leave it as desired.
Arrange the kofta fingers on the rack, leaving space between them.
Bake in the oven for 15 minutes, flipping them to the other side during baking.
Place a small dish with charcoal in the oven, add half a teaspoon of ghee, cover the kofta with aluminum foil, and let it sit for a few minutes to absorb the smoky flavor.
In a bowl, combine the onion, cilantro, sumac, hot pepper, salt, olive oil, and mix well with light rubbing to infuse flavors.
Serving suggestions
For serving, arrange bread, kofta, the onion mixture, pickles, tomato slices, and tahini salad on a plate.
