A simple and easy kofta kebab recipe with just few ingredients and tons of Middle Eastern flavors. Here is my family's recipe with all the tips and tricks for the best kofta (kafta) recipe.
Grilled meat mixture spiced up and flavored to get more exotic and interesting than your same old meatballs. Grilled, pan-fried or baked in the oven this kofta turns out great anyway you cook it. A crowd-pleaser and kid friendly all year long.
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❤️ Why You'll Love It
Authentic middle eastern kofta kebabs are a melt in your mouth kind of kebabs. Great kofta must be juicy, tender and not too springy. This cannot be achieved with lean ground beef, better yet ( and more authentic) to add ground lamb to the meat mixture.
One of the common problems that people face when making kofta is that they break apart on their grill. Still taste great but the look was not what they hoped for. I give you many tips and ideas to make a killer kofta that will hold its shape through out the cooking process.
📝 Recipe Ingredients
📋 Ingredient Notes
- Groud beef, ground lamb: As mentioned before kofta needs some fat to be juicy. This is achieved usually by adding ground lamb to the meat mixture. You can go all beef but do not use lean ground beef, I recommend at least 20 percent fat.
- Onions, and we usually use lots of onions but they need to be drained. More on that in the tips section. Some people also like using garlic cloves with onions.
- Seasonings: we are going to keep it simple here. Salt and pepper are the most important then comes some kofta baharat which you can buy or DIY, more about that below.
- A bun, any bread will do. Fresh, stale, whole wheat, whatever. We are going to use it to make a panade. You can use toast as well.
🥣 Equipment
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Kofta Bharat can be found in any Middle Eastern market. This Kofta Baharat is a brand I used to get in Egypt and I am happy to see online too. Below you will find a homemade baharat mix for kofta.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a deep bowl soak a bun in a liquid to make the panade. You can soak in milk, water or onion juice. I like to finely process the onion then squeeze it through a fine mesh or a cheese cloth. You'll get enough juice to soak your bun. Feel free to add more water if the juices are not enough.
- let it sit for a few minutes then squeeze the juices out as much as you can.
- You will be left with something like a paste in your hands and that's what we are going to add to the meat mixture.
- Add all the ingredients together in a large mixing bowl.
- Mix them well together by hand for at least 10 minutes, back in the old days people used to use a mortar and pestle to do this. If this is going to be hard for you then you can use a food processor as well. The point is to mix until the ground meat mixture is smooth.
- Shape the meat mixture on skewers or the rounded handle of a wooden spoon. Place kebabs on a baking sheet or any oven safe dish. You can also shape kofta into a meatball rounded shape. Grill on an or oven bake your kofta as described below.
💡 Expert Tips
Here are some tips and tricks Middle Eastern moms use for the perfect kofta kebabs each time. So pay close attention here as these tips are going to make your kofta stand out
- In order for your kofta to be tender and juicy we will need fat. In Egypt kebab shops usually use lamb tail fat or what we call "lyieh". It is not easy to get it here in the US so instead we use ground lamb meat. If you would like to make it with beef only use ground beef that is no less than 20% fat.
- You will need to finely grate/process or chop the onions then squeeze the juices out of the grated onion as much as you can. Just throw the onions in your food processor then squeeze through a cheese cloth or a fine mesh much like what I did here in the chops recipe.
- This juice can be used in many ways, first you can soak your bread in it for extra flavour. When you squeeze the bread though, you will be left with some so do not discard. Wet your hand in this water while shaping the kofta, gives even more delicious flavor. Some even brush the kofta with the onion juice.
- Adding a bit of flour, although optional but highly recommended. It helps in shaping the kofta and maintaining its shape. This little amount of flour also absorbs unnecessary liquids that might cause the kofta to break apart.
- Bake in the oven before grilling: I like cooking kofta in the oven for 10-15 minutes before grilling them for another 5. Covering the pan with foil brushed with some olive oil and letting them cook in the oven helps kofta stays tender and juicy and not to dry so fast also it prevents sticking to the grill racks. Then you just put them on the grill to get those grilling marks and to brown a little more. Kofta kebab can be finished off on a gas grill, charcoal grill or a grill pan to get those grilling marks.
- Or bake them entirely in the oven: If you do not have a grill or your weather does not permit grilling then bake kofta in your oven. Preheat oven to 350, place the kofta on the middle rack for 15 minutes, then move up to the upper rack for 10 minutes but do not turn the broiler on. Of course, every oven is different so just use your cooking senses or meat should reach 160 degrees F on an instant meat thermometer.
- Make ahead tip: You can freeze them in a single layer until firm then place them in a zip-lock bag. Bake right from frozen there is no need to thaw. Just give them a couple of minutes more.
💬 Recipe FAQs
Kofta is usually made of minced meat, spices, onion and sometimes garlic. Meat can vary from beef, lamb, chicken, turkey, pork, shrimps, seafood combination and even vegetarian and vegan varieties.
Made with lentils or beans minced with some vegetable and spiced up to perfection. Served in any sauce like yogurt,curry sauce or tomato sauce.
👩🍳 Variations
- It is very common to add a small bunch of finely chopped parsley to the meat mixture.
- Also many use garlic in their kofta but I was brought up to a kofta without garlic so this is something to consider.
- One of the readers asked about a tarb recipe. Tarb is basically kofta wrapped in lamb tail fat and then grilled. You can use this kofta recipe to make Tarb as well.
- Ratio of ground beef to lamb beef is a personal preference. From my experience with making kofta I've found that 1:1 is the best ration for many people so feel free to play with it.
🍽️ Serve With
- I make this recipe 3-4 times a month.. yes probably this goes on the menu each week just because my kids love kofta so much. I serve it with a side of yellow rice and for us we always have Arabic bread. Do not forget dips and sauces, Tzatziki (yogurt sauce), hummus , tahini and baba ganoush goes very well with any sort of kabobs you have. It is also highly recommended to serve with salata baladi(Egyptian salad) for the full kebab shop experience.
- For a delicious weeknight dinner, I love serving this with molokhia and Lebanese rice.
- End kofta meal with some of the most delicious Egyptian desserts!
Homemade Kofta Baharat Mix
If you cannot find Baharat mix in your store, you can make your own kofta baharat for each pound of ground meat use:
1 Tablespoon dry mint.
1 teaspoon ground cumin.
1 Tablespoon ground coriander.
½ teaspoon ground cinnamon.
📣 Related Recipes
- Here is an extraordinary delicious Lebanese kafta recipe, no one will think it is homemade!
- Juicy chicken kofta warmly spiced and bursting with Middle Eastern flavors. This recipe will have your friends and family coming back for seconds.
- These Moroccan Meatballs and tomato sauce are easy to make and slowly simmered in your slow cooker.
- Meatballs and potatoes are one of our favorite dinners any time of the year.
- These Middle Eastern Grilled chicken kabobs are a delicious and easy-to-make dish with flavorful marinated chicken skewered with colorful bell peppers and charred to perfection on the grill.
Ground Beef Recipes
- Egyptian goulash is a delicious, buttery meat phyllo pie that is a stunning side dish for the holidays.
- This meatloaf recipe is moist, old fashioned, tender with a delicious glaze. Sticky sweet and super delicious! You can eat the whole thing in one sitting – I won't tell.
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Kofta Kebab
Ingredients
- 2 lbs ground beef
- 2 lbs ground lamb
- 1-2 medium onion finely grated
- 2 teaspoons salt or to taste.
- 1 teaspoon ground black pepper
- 1 Tablespoon baharat , Middle Eastern Spices.
- 1 hotdog bun
optional
- 1 Tablespoon flour
- Flat leaf parsley For garnishing.
Instructions
- Soak the bun in water until soft.
- In a large bowl, mix all other ingredients together.
- Squeeze water out of the bun and add to the meat mixture.
- Mix everything until well incorporated.
- If you are making meatballs, roll them into little balls (two tablespoons) or else wrap the lamb mixture around wooden skewers.*
- Place kofta kebabs on a baking sheet lined with parchment paper or aluminum foil. Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.
- While the kofta are in the oven, fire up your grill on high and grease the racks well.
- Place the kofta fingers on the preheated grill for 5 minutes or less to get those nice grill marks.
- Enjoy with your choice of side dishes and dips like toomeya, taktouka and tahini sauce. Garish with fresh herbs
Video
Notes
- In order to get delicious kofta that is tender and juicy we will need fat. In Egypt kebab shops usually use lamb tail fat or what we call "lyieh". It is not easy to get it here in the US so instead we use ground lamb meat. If you would like to make it with beef only use ground beef that is no less than 20% fat.
- You can skip the lamb and make an all beef kofta, but it will not be as tender.
- Use any type of onions you have yellow, white or red onion.
- You will need to finely grate/process or chop the onions then squeeze the juices out as much as you can. Just throw the onions in your food processor then squeeze through a cheese cloth or a fine mesh much like what I did here in this lamb chops recipe.
- This juice can be used in many ways, first you can soak your bread in it for more flavor. When you squeeze the bread though, you will be left with some so do not discard. Wet your hand in this water while shaping the kofta, gives even more delicious flavor. Some even brush the kofta with the onion juice.
- Adding a bit of flour, although optional but highly recommended. It helps in shaping the kofta and maintaining its shape. This little amount of flour also absorbs unnecessary liquids that might cause the kofta to break apart.
- You can add a bunch of fresh parsley to the meat as well, this is very common.
- Add a teaspoon (less or more) of cayenne pepper for a little extra heat.
- Bake in the oven before grilling: I like cooking kofta in the oven for 10-15 minutes before grilling them for another 5. Covering the pan with foil and letting them cook in the oven helps kofta stays tender and juicy and not to dry so fast also it prevents sticking to the grill racks. Then you just put them on the grill to get those grilling marks and to brown a little more.
- Or bake them entirely in the oven: If you do not have a grill or your weather does not permit grilling then bake kofta in your oven. Preheat oven to 350, place the kofta on the middle rack for 15 minutes, then move up to the upper rack for 10 minutes but do not turn the broiler on. Of course, every oven is different so just use your cooking senses or meat should reach 160 degrees F on an instant meat thermometer.
- Make ahead tip: You can freeze them in a single layer until firm then place them in a zip-lock bag. Bake right from frozen there is no need to thaw. Just give them a couple of minutes more.
Nutrition
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First published June 21, 2016. Last updated November 18 2022 for better user experience.
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Heidi
I’ve made this recipe many times and followed it exactly. Comes out great every time! This is a great recipe to make in large batches for meal prep. Thank you for the recipe!!
Megan
Thank you for sharing this recipe Amira! I’ve always enjoyed this dish when I’m out at a restaurant, but I don’t know why I never thought to try to make it myself. And the addition of the Baharat really made this so simple and the flavor is delicious! Being gluten-free, and not having any gluten-free hotdog buns, I just used gluten-free breadcrumbs that I had on hand and let them soak in water. It seems to have done the trick. I followed everything else as written. I appreciate you sharing this delicious recipe!
Nina Karachi-Khaled
This is an amazing recipe! My family loves it. I find your expert tips really helpful. Freezing the kebabs is a lifesaver. Thank you, Amira!
ameerah
I am an American women also named Ameerah LOL who is living in Cairo Egypt the last 16 years. I have always wanted to try to make middle eastern food myself and I came across this recipe I am making it today and cant wait to try it. Thanks again for posting youre recipe .
Amira
Oh what a coincidence! Thank you Ameerah for your comment.
Zeinab Wahab
Sabaah el khair Amira,
I am Egyptian 75-year old lady and I love your blog and recipes. I like to cook and invite people as most middle eastern. While looking for a new recipe, I found your blog, and I enjoyed reading all the details, and the final result is a wonderful delicious meal. This Kofta Kabab recipe is perfect. Keep writing and we will keep trying and enjoying your recipes. Thanks
Loraine
Tried this today with your tzatziki and some tabbouleh. Awesome, as good as I’ve had at any restaurant!
K
Great recipe flavors are amazing! Thanks!
Jodi
I made this for the first time and served it to guests at a Shabbat (Sabbath) meal. Everyone loved it! Thank you so much!
Amira
Glad you liked it Jodi.
Sheryl
Turned out great on my smoker grill with vegetable skewers.
I used all lamb with a hot dog bun binder. Grated the onion, easy, fast recipe.
Amany Younes
I tried it for my whole family and they loved it. Thank you for this amazing recipe!
Crystal
As always, I have attempted kofta a million times and had okay success but this is the recipe going into my cookbook as it got the nod of approval from my Egyptian. Learning Egyptian cooking was so tough til I found Amira. Cairo relatives would always give loose ingredients and directions. This has saved a Canadian trying to make sure we have an Egyptian table!!! Thank you a million times Amira!
Amira
Crystal, your comment made me tear up ( tears of joy though), so happy I could help. Thank you for the wonderful comment, you made my day!
Julie Yassin
Absolutely delicious!
Amira
Glad you liked it Julie, thanks.
annamarie dodge
I am making this for dinner tonight, with burger meat and other ground meat, and all the lovely spices and herbs. I have not made this in almost twenty years so I think my family will love the change for dinner!
Jacqueline Greenberg
Thank you Amira for your excellent receipis, it is a pleasure to follow up on your outstanding knowledge. You are truly a GIFT to America and anyone who is fortunate enough to know your blog. Keep up your great work, I truly appreciate all of your efforts to bring everyone your knowledge. Jacqueline Greenberg in Hollywood, Florida
Amira
Thanks Jacqueline for your sweet comment, I am glad you find recipes here helpful.
Dina
I made this for my neighbors. I only had ground beef, no lamb. It was incredibly good. Reminded me of the Kofta my mom used to make. Even was close to El-fishawi’s in Cairo.
Lorain
I made the kofta recipe, but with ground turkey. I had tzatziki, hummus, feta-stuffed peppadew peppers, sliced tomatoes, olives, gyro bread, warmed with a little olive oil and za'atar. There was no issue without extra fat for the turkey. everything came out beautifully and was delicious. Thank you for the recipe!
Amira
Wow Lorain, I gotta try your version. Thank you so much for sharing your experience with us. Happy you liked it.
Tiffany
Made this tonight and it was great! Will for sure make again!
Amira
Awesome!!. Thank you Tiffany for letting me know.
Han
Can you clarify something about the Baharat. The recipe calls for I T Baharat but in the homemade recipe you say to use the whole recipe for 1 lb meat but the recipe calls for 4 lbs, so it looks like you need 4x the homemade Baharat.
Han
Elizabeth
Amira,
Thank you for helping me make an amazing Kofta dinner with yellow rice, and tzatziki! I am a Canadian woman who impressed my Egyptian boyfriend using your recipes and help.
I will make the kofta again -- it was absolutely delicious.
Sincerely,
Elizabeth
Amira
Thank you so much Elizabeth for your sweet comment. So glad he liked the recipe :).
Rasha Elkhamisy
We paired this with your tzatziki, yellow rice and roasted vegetables and it was one of our favourite meals yet! Highly recommended! We made meat balls one night and kofta the next day and it tasted even better a day later!
Thanks Amira
Amira
Rasha, thank you so much for your feedback, what a feast!! Happy you liked it.
Maria Javardian
Amira, thank you for responding to my daughter Ani Javardian, she requested you to wish my daughter n law Alex a happy 30th bday. I cried when she showed me your video message. I just think the world of you, follow you, make so so many of your recipes, love your tidbits. I’ve written to you before telling you how great it is that I found you, being Armenian, growing up cooking with my mom who was from Syria, and our cuisine is so similar to all that you make. I’m on your site practically everyday!! This wk, I’m going to venture and do your coal trick with lule kebab( and I do use 1/2 beef, 1/2 lamb.). I’ve made it before, so soft, flavorful, but never with your indoor trick. Little scared but I’m going to try it. I have 4 pieces charcoal ready.
Amira
My pleasure dear, you have such a wonderful family. Thank you so much for your sweet comment, and yes please do take care when you make the coal trick .. it is an old Middle eastern trick that I am used to :).
Adel Simon
Made this for my in laws the other day and they just loved it. It came out so tender and delicious although I baked it in the oven. Thank you so much for the wonderful recipe. As usual spot on.
Amira
Adel, thank you for the feedback. I am so happy they liked it, it always excite me when elders like my recipes :).
Samira
Whenever I try to make kofta my husband always says it is missing something but not this time. The kofta was tender as claimed with a wonderful flavor. I used 1 pound ground lamb and 3 beef as this is what I had still turned out amazing. Thanks.
Amira
Thank you so much for your nice feedback, I am happy your family liked it.
Karen McMahon
Great recipe! Thanks Amira
Amira
Thank you Karen. Happy you liked it.
John / Kitchen Riffs
Love kofta. Love kebabs. So kofta kebabs are a winner for me. Really nice recipe -- thanks.
Amira
Thank you John, I hope you will try it one day and let me know what do you think.
Rahima
Hi Amira, I love your recipes. My husband is Egyptian but we live in Canada. We miss authentic Egyptian food in particular as we don't have that much here in Winnipeg. Can I use the same recipe to cook tarb? My hubby is so crazy about it and I still can't find the best recipe for that. Thanks a lot!
Susan
I made this tonight and my family went crazy over it! We lived in the Middle East for 15 years so we know kabobs.They said this was one of the best kofta (Kabobs) they have ever had! Thank you for sharing your families recipes with all of us! ❤️❤️❤️
Amira
Susan, thank you for the feedback, I hope you've had a great time in the Middle East. I am really happy your family liked the kofta.
Nour Al Shaheed
Made this yesterday and doubled the recipe for out Thanksgiving. Everyone liked it and many asked for the recipe. I've added some parsley as well.
Amira
Thank you Nour for your feedback, glad you all liked it.
Dale Miller
I made these in the oven, I guessed the time 45 minutes at 350
Amira
Happy you liked it Dale.. thanks for the feedback.
Devi
Hi Amira!
What do you think about making these kofta, cooking them and then freezing them? I want to make them ahead of time for a party but don't want to have to cook them from scratch.
Amira
Hello Devi, I usually freeze them before cooking for parties but I have done that before with leftovers. Just take care while reheating them so they will not get dry. Let them thaw in the fridge the night before then reheat. If they get dry, you can simmer them in some broth until they get softened. Let me know what do you think.
Devi
Hi Amira! Thanks for the response!
Do you think stovetop or oven reheating in beef broth is appropriate?
What sauce do you serve with these?
Amira
Here is my suggestion for you, after thawing, cover and reheat in the oven. If you think it tastes dry then simmer in broth on stovetop. If you would like to serve it with sauce then I would suggest tomato sauce. Let me know how things turned out.
Devi
Hi Amira!
I had the party last night, and the challenge was to have the kebabs on hand, ready for dinner but only after a 90 minute wine tasting presentation from a wine company for a charity event. So the challenge was to have the kebabs correctly re-heated after having cooked them a few days ago and frozen cooked.
Well, your idea was perfect! I thawed in the fridge overnight and them in the oven at 300 with a little bit of beef broth in the pan! I was able to take part in the wine presentation without worrying about the oven at all and the kebabs were perfectly juicy and to be honest, even more flavorful than when I first made them!!!
Thank you so much!!!! Also, I used your baked brie recipe, just modified it by adding a red pepper jam instead of raspberry jam and it was a huge hit!
Amira
Soo glad it worked out for you Devi, thanks for getting back to me. I am happy that you liked the recipes. Pepper jam is one of my favorite too.
Amira Toubia
Wow! I made this Kofta yesterday and followed the cooking instructions of baking then grilling... the moistest most amazing taste ever! My husband was squealing with joy! Thank you my princess!
Amira
Amira, I like your name hehe, thank you so much for your feedback. I am happy that your love liked the recipe.
Mike H.
I made this tonight for the first time. It was fantastic, as have been all the recipes I have tried that you have shared! 🙂 I didn't have any baharat, but I substituted it with the same amount of el ras hanout that I had picked up a while back from our local middle eastern store/market. I used a potato hamburger bun that I soaked in the onion juice I squeezed out of the onions I diced finely in the food processor. I cooked it like you recommended, with 15 minutes covered with foil in oven and then a few minutes on hot grill. I was surprised that the meat still looked pretty raw when I took it out of the oven, so I left it on the grill a bit longer to make sure it was cooked through. I served it with basmati rice that I cooked with a cube of beef bullion. This dish is similar to Persian koobideh that is one of my favorite foods. I have had a lot of trouble keeping the meat from falling apart on the steel cooking swards I used for koobideh, so this was a lot easier and the taste was just as good if not better. I also followed your example of oiling the wooden handle of a spoon and using that to form the meat loaves. I really appreciate your recipes, the tips you give, and the short videos you provide. You make it easy to follow and it so much better than using recipes from a cook book. Everything I've tried has been so good! Thank you.
Amira
Mike, thank you so much for your comment and feeback.. this is awesome!. I love koobideh so much too. I've always wanted to try ras el hanout and this is a great way to try it.. thanks for the tip.
Sommer
Dear Amira,
I am your biggest fan! I want to use this recipe for a potluck next week. How many people do you think this can feed? Maybe I should double it....Also can I use all ground beef (would the flavor still be delicious)?
One more thing! I am trying to settle an argument with my husband haha. I am telling him you are Egyptian....he thinks you are Palestinian or Shami but grew up in Egypt. Who is right? hahaha
Amira
Sommer, thank you so much for your sweet words. When we have a gathering ( 20-30 people), I always buy the package sold at Costco, usually around 6-7 pounds and I form 2Tablespoons meatballs or fingers however you are going to shape them. Of course this is not the only dish there as everyone brings in something. You can definitely use all beef, but if you can get a hold of lamb as well it would be juicer.
As for the argument with your hubby , you are right. I am Egyptian to the core, born in KSA, raised in Egypt (Giza in particular) and now calling Colorado home ♥️. I had loads of Palestinian, Pakistani and Syrian friends when my dad worked in KSA... I was not raised in KSA though, left there when I was just two years old but we kept coming back in summer breaks afterwards...aaah those good old days.
John / Kitchen Riffs
Terrific post! With so many great ideas. Glad to see this one return -- it's a classic. Thanks!
Sandra Thompson
They were great, have been looking for a tender kofta recipe and followed all your tips. Kids approved.
Amira
Sandra, I always like it when it is a kids approved recipe:). Thank you for trying this recipe.
Nada
Hi Amira,
Love your website, in preparing the garlic dip
You did not mention when to add the 1/4 oil.
Please let me know! Thanks!!!
Amira
Thank you for your sweet words and for spotting this error. Recipes has been fixed and I hope you'll come back and rate it. Thanks again Nada, appreciate it.
Patricia Viviano
Love the Arabic or middle eastern food would love more of them please if you have them
Amira
Patricia, thank you for your interest in the Middle Eastern food. I try to post both authentic and modified ( to suite my American/Egyptian kids) recipes. If you have any recipe that you'd love to make, I am here to help.
Evelyne CulturEatz
Just accept the fact that you are the Kefta Goddess 🙂 great tips, and I think the best one if using the instant meat thermometer! I have made baharat in the past, did not know it was in kefta.
Amanda
Was such a fun dinner, and I really loved the middle eastern spices here! Will be making this again for sure.
Amira
Thanks Amanda for trying this recipe, and I am happy you liked it.
Sherien
Hi Amira, Those tips are really valuable...Thanks for sharing
Amira
Sherien, thanks for stopping by, I do hope this will help you get the most delicious and tender kofta :).
Marie Kléber
I would have never thought about using a bun Amira! Precious advices!
Love Kofta...
Thanks and have a lovely day.
Amira
Thanks Marie, I hope you'll give it a try.
John/Kitchen Riffs
Great tips! Particularly like the idea of partially cooking it in the oven, then finishing it on the grill. I'm with your mom on parsley -- always add it to my kofta. Cilantro, too. Adds some nice flavor, I think. Anyway, good post -- thanks.
Amira
Great tip John, I will try next time to add cilantro to my kofta 🙂 Thanks
Juliana
I love this kofta, but never made it myself...thanks for the recipe and the tips...one of this day I will try to make them.
Have a great week Amira 🙂
Amira
Thanks Juliana, actually kofta is pretty much the same as meatballs but different shape. I hope you'll give it a go soon.
Huma Kalim
This looks delicious Amira. Very well explained video too
Amira
Thanks dear, I hope you'll give it a try soon.
sarvenaz
ta famille a raison, dans les kabab koobideh, en Iran, on ajoute du pain ! ainsi le kabab est plus tendre !
Amira
Thank you for your comment, I was really shocked that no one here in the US know the bread trick :))))
Henna
Oh Amira! I've missed reading through your posts! Things have been so busy on our end, I just haven't been communicating with anyone. I've got a better handle on things now, Alhumullilah, so I hope to catch up on everyone's lovely posts 🙂
These tips are great! Pakistanis have kofta but in a curry. We also use some bread and onions to ensure juicy kofta!
Amira
Salam Henna, I missed you too my dear, hope everything is back on track for you and Ramadan Kareem. I would like to see the curry version on your site soon.
Joanne T Ferguson
These look delicious Amira and thank you for sharing your family's secret!