Baked Beef Kofta: A Flavorful Middle Eastern Delight.

Beef Kofta is a staple of Middle Eastern cuisine, celebrated for its robust aroma and succulent texture. Unlike a standard meatball, kofta is defined by the inclusion of fresh herbs and a warm, earthy spice blend—often featuring cumin, coriander, and cinnamon. While traditionally grilled over charcoal, baking kofta in a high-heat oven allows the exterior to brown beautifully while the interior remains incredibly juicy.

This dish is remarkably versatile; it can be shaped onto skewers for a classic presentation or formed into oblong patties. Served alongside a cooling tahini sauce or a zesty salad, it provides a balanced, protein-rich meal that captures the essence of Mediterranean dining.

Ingredients

To ensure the kofta doesn’t dry out in the oven, use ground beef with a slightly higher fat content.

Ground Beef: 500g (1.1 lbs), preferably 80/20 lean-to-fat ratio.
Onion: 1 medium, grated and squeezed to remove excess moisture.
Garlic: 3 cloves, minced.
Fresh Herbs: 1/2 cup fresh parsley and 1/4 cup fresh mint, finely chopped.
Breadcrumbs: 3 tablespoons (optional, helps with moisture retention).
Spices: 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp allspice, and 1/2 tsp red chili flakes.
Salt & Pepper: To taste.

Instructions

Step 1: Prepare the Aromatics

Grate the onion using the large holes of a box grater. Place the grated onion in a clean kitchen towel and squeeze firmly over the sink. Removing this liquid is essential; otherwise, the kofta will be too wet and may fall apart during baking.

Step 2: Mix the Dough

In a large bowl, combine the beef, squeezed onion, garlic, herbs, breadcrumbs, and all spices. Mix by hand for about 2 to 3 minutes. You want to work the meat until it becomes slightly tacky and the ingredients are perfectly homogenous.

Step 3: Shaping

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a wire rack set over a tray. Take a handful of the mixture (about 2 tablespoons) and mold it into a cylinder or “sausage” shape, roughly 3 to 4 inches long. If using wooden skewers, ensure they have been soaked in water for 30 minutes prior.

Step 4: The Bake

Place the kofta on the prepared tray. Bake for 15 to 18 minutes. For a charred, “grilled” finish, turn on the broiler for the last 2 minutes of cooking until the tops are deeply browned and sizzling.

Flavor and Texture Notes

Baked beef kofta delivers an intense savory punch followed by the cooling freshness of mint and parsley. The texture is tender and springy, distinct from a crumbly burger. The cinnamon and allspice provide a subtle, “hidden” warmth that distinguishes this from Western meat preparations, creating a complex, aromatic bite.

Tips for the Best Results

Cold Meat: Keep the beef cold until the moment you mix it. This prevents the fat from melting prematurely, which ensures a juicier result.
Resting: Allow the cooked kofta to rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
The Dip: Always serve with a sauce. The richness of the beef is perfectly complemented by a dip made of Greek yogurt, lemon, and garlic.

FAQ

Question	Answer
Can I use lamb instead?	Absolutely. A 50:50 mix of beef and lamb is traditional and adds a richer, gamey flavor.
How do I prevent them from being tough?	Do not overcook. Use a meat thermometer to pull them out when the internal temperature reaches 71°C (160°F).
Can I make these ahead of time?	Yes. You can shape the kofta and keep them covered in the fridge for up to 24 hours before baking.

Conclusion

Baked Beef Kofta is a masterclass in using spices to elevate simple ingredients. By focusing on removing excess moisture from the onions and properly working the meat, you can achieve a restaurant-quality result in your home oven. It is a vibrant, fragrant dish that brings the bold flavors of the Middle East to your kitchen with minimal effort.