Recipe courtesy of Rafih Benjelloun
1 hr 10 min
15 min
4 to 6 servings


  • 2 pounds lean ground lamb or beef
  • 4 stems parsley
  • 1 small onion, finely chopped
  • 3 cloves garlic, roasted, peeled, and chopped
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander, optional
  • Small pinch clove, optional
  • 5 mint leaves, very finely chopped, optional
  • Kosher salt
  • Chile flakes, optional


In a large bowl, put the ground meat, flattened in the bowl, add all the ingredients. Knead for at least 5 minutes until all is well mixed. Let the kofta rest for 20 to 30 minutes in a cool place to marinate.

Wet your hand with water. Take the kofta and make a big cigar. Put on a long skewer, in the center. Repeat skewering until done. Cook over a charcoal grill. Serve hot.

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