Kofta Meshweya

READY IN: 35mins
Recipe by umisa

From the book, 'The New Book of Middle Eastern Food' by Claudia Roden. I like to make these into small meatballs, and cook it in the tomato sauce on my recipe 'Yogurtlu Kebab' with yogurt and rice!

Top Review by UmmBinat

I plan to re-review this when I make recipe#451471 on top of buttered rice pasta. The first time I used extra lean ground beef and added some canola oil, flat leaf parsley, I chopped the onion in a mini blender and then squeezed out most of the excess juice. I used sea salt, freshly ground black pepper, homemade baharat spice mix & fresh finely chopped mint. I added them to a very basic tomato sauce and served over a rice dish with a fresh salad on the side. I may add some of the other spices next time when I try recipe# 451471 and I will definitely use fresh mint as I know it is the Turkish way to do it and I think it would taste good that way.

Ingredients Nutrition


  1. In a food processor, or by hand, finely chop the onions, and herbs.
  2. Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
  3. If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
  4. Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
  5. OR you can wrap the meat around skewers.
  6. Place the skewers on an oiled grill, or on a rack under the broiler.
  7. cook for about 8 minutes, turning over once or more, cooking until lightly browned.

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