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Bites Fil Beit: Kofta

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitKofta


  • 1/2 kg minced lamb meat – lah-ma maf-roo-ma
  • 1 clove garlic, chopped – tom
  • 1 tablespoon cumin – koo-min
  • 1 tablespoon coriander powder – bod-ret koz-ba-ra
  • 1 teaspoon sumacso-maq
  • ¼ cup fresh parsley, chopped – ba’-doo-nis
  • ¼ cup fresh coriander leaves, roughly chopped – koz-ba-ra
  • olive oil – zeit za-toon
  • salt and peppermalh and fel-fel
  • 1/2 loaf bread, wetted – ay-eesh


  1. Place the minced meat in a bowl and add the garlic, cumin, coriander, sumac, salt and pepper, parsley and fresh coriander and the bread.
  2. Mix the ingredients together until the spices are evenly distributed throughout the mince.
  3. Leave to marinate for half an hour. Shape the meat into medium-sized sausages around a skewer.
  4. Drizzle olive oil over the shaped sausages and rub gently into the meat.
  5. Season the kofta with salt and grill on the BBQ, or in hot pan with a little oil, for approximately five to eight minutes or until the meat is golden brown.
  6. Serve immediately with fried potatoes and tehina salad

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