What is kofta and kebab spice mix?
Kofta and kebab spice mix is the blend kneaded into minced meat or rubbed onto pieces of meat before charcoal grilling, and it sits at the heart of grill culture from Aleppo and Damascus to Cairo and Baghdad. Egyptian kofta is minced beef or lamb with onion and parsley shaped onto skewers; Aleppo kebab is hand-chopped with fat and grilled over pomegranate-wood charcoal; Iraqi kebab is kneaded with onion and sumac; and in the Gulf kofta is served with tahini as part of a mixed grill. Although the two names are used together, the kofta blend differs from the kebab blend: the first is designed to dissolve into minced meat, the second to coat whole pieces.
Composition and the role of each ingredient
The kofta blend rests on ground coriander, cumin, black pepper and allspice with dried onion, dried garlic and paprika, plus a touch of cinnamon, nutmeg and cardamom to echo Levantine seven spices; the Egyptian version leans towards coriander and cumin, the Levantine version towards allspice and cinnamon. The kebab blend is lighter on coriander and stronger in black pepper, allspice, Aleppo pepper and sumac to suit grilled lamb and veal pieces. The Sheikh blend for grilled meat adds ginger, cloves and smoked paprika, while the secret blend for meat brings together more than fifteen spices in proportions refined over years with grill-house owners.
| Variant | Character | Best use |
|---|---|---|
| Kofta Spice Mix | Coriander, cumin and allspice; melts into minced meat | Charcoal kofta, baked kofta, rice kofta |
| Kebab Spice Mix | Black pepper, Aleppo pepper and sumac; stronger and hotter | Aleppo kebab, shish kebab, lamb chops |
| Sheikh Blend for Grilled Meat | Ginger, cloves and smoked paprika; rich and smoky | Steak, chops and mixed grills |
| Secret Blend for Meat | Complex and multi-layered | All-purpose red-meat seasoning for any cooking method |
How to recognise a good blend
A good blend smells of fresh coriander and cumin topped by allspice and pepper, with a warm reddish-brown colour. It should be ground from fresh whole spices rather than long-stored pre-ground stock, with a fine, even grind so no grains show in the kofta. Avoid blends padded with salt, flour, soy protein or monosodium glutamate added to compensate for weak flavour, and make sure the label follows the Egyptian Standard for spice mixtures and Codex requirements by declaring every ingredient and allergen. Moisture should be below 10 percent, and the black pepper used should ideally contain at least 2 percent volatile oil so the flavour stands up to the grill.
How to use it
- Mince one kilo of beef or lamb with 150 g of fat (tail fat) twice.
- Finely chop two onions and a bunch of parsley and squeeze out the excess water.
- Add one heaped tablespoon (about 12 g) of kofta spice mix per kilo of meat with a teaspoon of salt.
- Knead well until the mixture holds together and refrigerate for at least two hours.
- Shape the meat onto moistened skewers and grill over glowing charcoal for 8 to 10 minutes, turning once.
Other uses: seasoning burgers, the Egyptian hawawshi filling, and flavouring dawood basha meatballs and baked kofta with tahini.
Storage and shelf life
Keep the blend in an airtight container away from stove heat and humidity, and do not leave it open beside the grill. It stays at its best for 9 to 12 months from grinding, then gradually loses aroma while remaining usable.
The Sheikh Al-Attareen range
- Kofta Spice Mix
- Kebab Spice Mix
- Sheikh Blend for Grilled Meat
- Sheikh Al-Attarin Secret Blend for Meat
We grind our blends in our Mansoura factory from Upper Egyptian coriander and cumin, Vietnamese black pepper and Jamaican allspice, after testing every batch in the laboratory for volatile oil, moisture, extraneous matter and microbial contamination. The blends are available in household and food-service packs in our Egyptian stores, our Baghdad, Erbil and Homs branches and through our online shop.
FAQ
Can I use the kofta blend for kebab?
You can, but the kebab blend gives whole pieces of meat a stronger flavour that stands up to direct grilling, so we recommend the dedicated blend.
Why does my kofta fall apart on the charcoal?
Too much water from the onion and parsley or too little fat; squeeze the onion well, keep the fat at 15 percent and chill the meat before shaping.
How many grams per kilo?
Between 10 and 12 g, about one heaped tablespoon, slightly more for large pieces of meat.
Does the blend contain salt or artificial flavour enhancers?
Our blends are free of monosodium glutamate and salt; add salt yourself to taste.