This Egyptian kofta is made by mixing ground beef with cumin, coriander seeds, and parsley, shaping it into long cylinders, and grilling it. Boldly spiced and served with tahini sauce, it stands out from other Middle Eastern kofta dishes.
Thoroughly mix the ground beef, onion, garlic, cumin, coriander seeds, parsley, and salt.
Shape the mixture into long cylinders and thread them onto skewers.
Grill over medium-high heat for 12 to 14 minutes, turning until browned on all sides.
Mix the tahini and lemon juice with a little water until pourable.
Serve hot with the tahini sauce and bread.
Store uncooked marinated kofta in the refrigerator for up to 1 day or freeze for up to 2 months. Refrigerate cooked kofta for up to 2 days.
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