Grilled Tarab from the Egyptian Kitchen .. Method with Pictures

 Quantities :

Half a kilo of Kunduz meat, finely chopped

1 medium onion

salt . Pepper, nutmeg, spices

Lemon juice

1 tablespoon vegetable oil

Lamb napkin cut palm-sized square pieces

Method:

Chop the onion and season with salt, pepper, spices, nutmeg and lemon juice, then drain and season the meat with onion spice and leave the onion water aside

The kofta is poured on a skewer, and during the skewering, wet the hand with onion water and form the kofta, then leave it in the refrigerator for half an hour

Grease a tray on which the food does not stick to oil, then stack the fingers of the kofta and saute over the fire from all sides for 5 minutes and leave to calm down.

Meanwhile, wash the napkin well and cut squares, then wrap the fingers of the kofta by cutting the napkin and grill over the glowing charcoal for 5 minutes until browned ...