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.
- **Fat content:** 20% minimum. The fat carries the spice compounds through the meat and keeps the kofta moist during grilling. - **Spice ratio:** The warm spices (allspice, cinnamon) should be present but not identifiable — providing warmth and depth without announcing themselves. Cumin and coriander provide the primary aromatic character. [VERIFY] Khan's specific kofta spice ratios. - **Fresh herbs:** Parsley and/or coriander — add freshness that balances the warm spices. - **Onion:** Very finely grated (not chopped) and squeezed to remove excess moisture before adding to the meat. The grated onion provides flavour and moisture retention without large textural pieces. - **The mixing:** Knead the meat mixture thoroughly — the protein develops similarly to gluten in bread dough, creating a network that holds the kofta's shape during grilling. Under-mixed kofta falls off the skewer. - **Grilling:** The decisive technique is charring without drying — high heat for a short time. The outside should show char; the inside should remain moist. Decisive moment: The squeeze and shape test: after thorough mixing, take a handful of the kofta mixture and squeeze it firmly, then release. It should hold its compressed shape with no cracking or crumbling. If it cracks: the fat content is insufficient or the mixing was inadequate. If it is very wet and slack: too much onion moisture was not removed.
Zaitoun