Oven-baked camel kofta needs controlled moisture and thorough cooking. Do not assume you know the fat content from the product name, or try to fix a dry mixture by adding lots of liquid at once. Cook a small test piece to assess the texture and seasoning.
Ingredients for about 4 servings
- 750 g camel mince.
- 1 medium onion, grated and drained.
- 3 tablespoons parsley and 1 garlic clove, optional.
- ½ teaspoon cumin, ½ teaspoon ground coriander, salt and pepper.
- 1 tablespoon oil for greasing the tray and sliced tomatoes to serve, optional.
Prepare the mixture
Gently mix the meat, onion, herbs and spices until evenly combined. Keep cold and shape into fingers of similar thickness or a moderately thick layer in a baking dish. If the onion is very wet, drain more liquid before adding it rather than compensating with an arbitrary amount of flour.
Cook
Preheat the oven to 200°C. Space out the kofta and cook for about 20–30 minutes, depending on thickness and your oven. For this recipe, use a conservative target of 74°C at the centre for thorough cooking, then assess the texture. Colour alone is not proof of doneness.
Brown and serve
Once the inside is cooked, you can brown the surface for a few minutes under close supervision. Serve with rice or bread and salad, keeping sauces separate so everyone can choose. If adding yogurt or tahini, be aware of milk and sesame allergens.
Why might it crack?
Uneven thickness, a dry mixture or overcooking can affect the shape. Adjust the size and mixing next time, but do not undercook the meat to create an apparently softer texture. Divide a large pack into planned meals according to its storage instructions instead of preparing it all without a plan.
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