Oven-baked kofta needs a balance between onion moisture and the mince's ability to hold together. Extra breadcrumbs alone will not fix a watery mixture. Drain excess liquid, mix moderately and cook until the centre reaches a safe temperature.
Ingredients for about 3-4 servings
- 500 g Naimi lamb mince or beef mince.
- A small onion, grated and drained of excess water.
- Two tablespoons of chopped parsley.
- Half a spoonful of cumin, half a spoonful of mixed spices, salt and pepper.
- A tablespoon of oil for greasing the tray, and optional sliced tomatoes.
Forming the mixture
Mix the meat, onions, parsley, and spices until the ingredients are distributed. Do not add all the onion water, and do not knead for longer than necessary. Shape into fingers of equal thickness or spread the mixture in an even layer; A very thick layer needs more time in the center.
Cooking
Preheat the oven to 200°C. Space the kofta fingers on a greased tray and cook for about 18–25 minutes, depending on thickness and the oven. Check with a thermometer: beef or lamb mince needs at least 71°C at the centre. A browned surface or dried juices alone are not enough.
Brown and serve
Once the inside is cooked, briefly brown the surface while watching closely. Serve with bread or rice and salad. Check for sesame or milk allergies if adding tahini or yogurt.
Why did the kofta fall apart?
Excess onion moisture, loose shaping or turning before the kofta firms up can make it fall apart. Fully cook a small test piece to check seasoning and texture before shaping the rest, keeping the remaining mixture chilled.
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