Egyptian Kofta | Meatballs in Tomato Sauce

Egyptian Kofta | Meatballs in Tomato Sauce

Egyptian kofta is a beloved comfort food made from spiced ground beef shaped into oblong patties. Unlike meatballs, kofta is traditionally mixed with minced onions, herbs, and Egyptian rice for added texture and flavor. It’s seared for color, then gently simmered in a rich tomato sauce until tender. Served over fluffy vermicelli rice with a side of pickled vegetables, this hearty dish is a staple of home-style Egyptian cooking.

---

Ingredients

(Seasonings should be added to taste.)  

For the Tomato Sauce:

• olive oil

• 1 yellow onion, diced

• 6 garlic cloves

• 4 pounds tomatoes, roughly diced

• ground coriander

• ground cumin

• sea salt

• black pepper

• approximately 2 cups water, hot

For the Kofta:

• 1 cup Egyptian rice, washed and dried

• 1 yellow onion

• fresh parsley

• 6 garlic cloves

• 3 pounds 85% lean ground beef

• ground coriander

• ground nutmeg

• smoked paprika

• sea salt

• black pepper

For the Vermicelli Rice:

• clarified butter

• 1 cup vermicelli

• 2 cups Egyptian rice, washed

• approximately 2 cups water

---

Instructions

Prepare the Tomato Sauce

Start by preparing the rich tomato sauce that will simmer with the kofta. Heat olive oil in a large pot over medium-high heat, then sauté diced yellow onion for a few minutes until softened. Add minced garlic and continue cooking until the onions and garlic develop some color and release their aroma. Next, add roughly chopped tomatoes to the pot. Season the mixture with ground coriander, ground cumin, sea salt, and black pepper. Stir everything well, cover with a lid, and let it gently simmer over medium-low heat for about 45 minutes. Be sure to stir the sauce every 10 minutes to prevent sticking or burning.

Prepare the Lahma (Kofta Mixture)

While the tomato sauce simmers, it’s time to prepare the lahma— the seasoned meat mixture for the kofta. First, wash Egyptian rice (roz) and make sure it is completely dry. Add the rice to a food processor and pulse until it reaches a fine, powder-like texture. Transfer the blended rice to a large mixing bowl.

In the same food processor, add roughly chopped onions, fresh parsley, and garlic. Blend until the mixture is finely minced. Add this vegetable mixture to the bowl with the lahma (ground beef). Season with ground coriander, ground nutmeg, smoked paprika, sea salt, and black pepper. Mix everything thoroughly by hand, gradually incorporating the blended rice as you go.

For the perfect kofta texture, place the seasoned lahma back into the food processor and pulse for just one second. Be careful not to over-blend— this quick pulse helps bind the mixture without making it mushy.

Form and Sear the Kofta

To shape the kofta, take a small portion of the seasoned lahma and roll it between your palms to form a ball. Then, gently roll it up and down between your hands to create the traditional oval kofta shape. Once all the kofta are formed, sear them in a hot pan for a couple of minutes on each side. The goal is to give the kofta some color, not to fully cook them yet.

Finish the Tomato Sauce and Simmer the Kofta

By now, the tomato sauce should be soft and flavorful. Use an immersion blender to blend the sauce directly in the pot, adding a little hot water as needed to achieve a smooth, silky consistency. Once the sauce reaches a low simmer, carefully add the seared kofta. Gently stir to coat them completely in the sauce, cover the pot, and let it cook for about 15 minutes.

Prepare the Vermicelli Rice

While the kofta finish cooking, prepare the classic vermicelli rice. In a separate pot, fry vermicelli in clarified butter (samna) over medium heat, stirring constantly to prevent burning. Once the vermicelli turns golden brown, add washed Egyptian rice. Stir well and let it toast briefly for about one minute. Then, pour in enough water to cover the rice by no more than ½ inch. Bring the water to a boil, reduce the heat to low, cover the pot, and let it cook for about 12 minutes. Once the rice is done, turn off the heat and let it rest for a few minutes before fluffing with a fork.

Serve the Kofta

To serve, arrange a bed of fluffy vermicelli rice on a platter. Place the kofta over the rice and spoon extra tomato sauce on top. Garnish with freshly chopped parsley for color and freshness. Serve alongside pickled lemons and pickled turnips for the perfect Egyptian meal.