Kabab w Kofta or what is known as Kabob and Lula here…

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I do not know why it is spelled like that or as Kebab, in Egypt, we pronounce it as if it is spelled like Kabab. This is one of the best dishes ever. The interesting fact that there is not a single Egyptian house that I know of who cook that dish at home. We all order or dine in restaurants who specialize only in Kabab and Kofta (lula the ground beef one). I still find the flavors are still different from whatever anyone tries to make at home and also from the armenian/lebanese and mediterranen restaurants outside Egypt. So, I was trying to find out what the reason is. I think there are 4 main reasons:

  1. The meat cut. It is mainly used as lamb in many of these restaurants. Or at least beef mixed with lamb for the lula.
  2. There is one important part of the marination that is different and that is the minced onion juice (not the actual onion, but squeeze it to get out the onion juice of it and use that on the kebab meat, then use the squeezed out onion pieces for the lula).
  3. Spices: cinnamon, nutmeg and cardamom are joining the party
  4. It is cooked on hot coal.

I will use though for this recipe beef, since it is easier to get and cheaper as well.

Kabab Ingredients

  • 2 pounds boneless beef sirloin
  • 2 onions minced, and they will be squeezed to get the juices out of them, use that juice on the meat and not the actual onion pieces itself
    • P.S. Do not throw the onions left after taking its juices out, we will use it for the lula kabab (kofta) as below
  • 1 clove garlic, minced
  • 2 teaspoons 7 spices or all spices
  • 1 teaspoons paprika
  • 1 teaspoon cardamom grounded
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 largely diced onion into square pieces for the skewers
  • 1 large tomato diced into big pieces for the skewers

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Cut the beef sirloins into cubes. Add the marination (onion juice and spices) on the meat. Let it stand for at least 2 hours. Way better if left overnight. I use the skewer sticks to arrange a piece of beef then onion then tomato and repeat. You can now grill it on coal for best flavors ever but for this time I grilled it on the stove grill.

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Lula Ingredients

  • 2 pounds fatty ground beef (70%)
  • 2 onions minced, and they will be squeezed to get the juices out of them, use the onions pieces after the juices are squeezed out
  • 1 clove garlic, minced
  • 2 tablespoons parsley
  • 2 teaspoons 7 spices or all spices
  • 1 teaspoons paprika
  • 1 teaspoon cinnamon
  • salt and pepper to taste

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Now form it as the shape above, cylindrical form and push the skewer through it. Best again on the gas grill or coal. Enjoy and bismillah 🙂

One response to “Kabab w Kofta or what is known as Kabob and Lula here…

  1. Pingback: Rice with peas and carrots | Scarf Gal Food·

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