Spiced Ground Meat (Kofta): Seasoning Technique
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Kofta — spiced ground lamb or beef shaped into elongated cylinders and grilled, or formed into balls and simmered in sauce — represents the most direct expression of Palestinian spice philosophy applied to protein. The spicing is not shy: cumin, coriander, allspice, cinnamon, chilli, and fresh herbs in quantities that a Western palate expects to be overwhelming but that, in balance, produce complexity rather than harshness. The fat content of the meat is the structural requirement: lean mince produces dry, crumbly kofta; 20% fat minimum is the standard.
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The Thread
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Flavour Context
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Pillars V — VII
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