The recipes of this lamb and beef coffot babb are genuine! Not only is the taste, but kebab is soft and juicy, as delicious as one offered at your favorite Middle East restaurant. Please enjoy it with vermicelli rice, tabuli, plenty of uluci powder.

The lambed meat or beef coffbabbab is called the Rure or Lula Cabab in the Middle East. The word cofuta (spelled out with a cuff and kefuta) means minced meat. This word also refers to the perfect seasoned lamb meat and beef cuff bababs that are appetizing.
Currently, there are many variations in kebabs, such as fruit tsukabab, vegetable turtle, and even dessert kebabs. However, there were times when the word kebab refers to meat and Shishika babbs simply stuck in skewers.
With this beef coffbb bamboo babb, you can definitely make a soft and juicy kebab that you can definitely like.
😍 Why this recipe works
The recipe of this coffot babb is as delicious as lamb or beef. It is great to use goat meat! Beef coffba bamboobabs can be provided with salads as low -carbohydrate options, but they are also compatible with Bagaripolo and Torushi. The lamb or beef cake babb is perfect for preparing meals and is perfect as a leftovers. It is okay to freeze the beef coffba bamboo babb!
🛒 What you need for this recipe

🔖 Materials and alternative products
Meat: This Kofutake Bab’s recipe requires a minced meat, lamb, or two combinations. However, avoid red meat. Use high (about 20 %) meat with high fat content to make the coffat bubble soft. Herb: I like the use of raw parsley, but if necessary, you can use dried parsley. The same is true for mint, and if you have raw mint, you can use it with drying mint if not. Spice: Some beef kebab recipes require only salt and black pepper, while others use a pre -packaged Middle East spice. I like the flavorful kebab. My spice blends include Urshi Powder, All Spice, Cloves, Cinnamon, Cayen Pepper, and of course salt and black pepper. Another option is the seasoning of the Mediterranean lamb.
🥩 How to make beef coffbbbabb
Step 1: Put the chopped onions and parsley into the food processor. Pulse until the food processor is fine. Filter onion juice from the onion mixture and save it to use later.


Step 2: Add beef and lamb to a large bowl. Add the chopped onions on it and season with salt, black pepper, uluci powder, all -pish, cloves, cinnamon, and kayen pepper.

Step 3: Cover the bowl with wrap and cool in the refrigerator for 4 to 6 hours or overnight. When you’re ready, grab the mixture of the caft and roll it in a log. Stick a flat skewer and place the meat on the skewer.




Professional hints: Wetting your hands with onion and parsley juice not only has a flavor on the kebab, but also prevents the kebab sticking to your hand. If necessary, you can use cold water instead.
How to bake Kyoftkebab
Heat the grill, apply oil so that kebabs do not stick to the grill. Gently place it on the grill so that the skewers do not stick, and turn over every minute. Bake on one side for 3-4 minutes. Don’t cook too much. It will dry.



Note: If there is no skewer for making a coffat bubble, the meat should be molded in a long and flat putty shape and grilled in the same way as above. When the color is browned on both sides, remove it from the grill, put a tent with a foil, and keep it warm until you are ready to eat.



🍽 Provision of proposal
Beef coffba bamboobab is usually served with vermicelli rice, pita pocket, lebanon -style tablet, or grilled vegetables. In addition, garlic tuna sauce, Middle East turnet pickles, ulushi onion marinade, etc. are often attached to the side.

🤷♀️ Frequently Asked Questions
Cufftah -cava meat is usually cooked with beef, lamb, or two combinations. Normally, grated onions, parsley, and the Middle East spices are mixed with meat mixtures. Eggs and bread crumbs may be added as a connection.
There are many Middle East cuisine that can be offered with Kofuta. The most obvious option is Basmati Rice. However, Pita bread, Lebanon’s Hums, Taburi, and Rabash’s bread are all great options.
Kofutakebabs can be frozen! It can be stored frozen before or after cooking. To freeze the remaining items, wrap it in wrap or aluminum foil, put it in a freezer bag and save it.
To reheat the coffot bubb, put it on a plate, lightly cover it with a paper towel, and heat it in a microwave for about 1 minute. The exact time depends on the number of wattage in the microwave oven. What should I do if there is no microwave oven? Kebab can be reheated in a frying pan, grill, oven toaster, or air flyer.
👩 professional hints
In this Kofutake Bub’s recipe, you can get 8 12 -inch cabbubs or 16 inches of 6 inches. We do not recommend using lean beef, as it will become a hard coffin bubble. If the beef coffb bamboobab is attached to the grill, use a long metal spatula to remove it carefully and turn it over.

🥙 Other Middle East recipes
If you like this beef coffbb bamboobab, try other Middle East cuisine.
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📖 Recipe

Kofutake Bab’s recipe (lamb/beef)
A recipe of soft and juicy beef coffot babb. You can also use the lamb or both mixture.
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course: Main dish
cooking: Assyria, Middle East
diet: Gluten -free
Preparation time: 30 Part Part
Cooking time: 10 Part Part
Rest time: 4 time time
Total time: 4 time time 40 Part Part
Quantity: 8 One person
calorie: 363kcal
Manual
Put the chopped onions and parsley into the food processor. Pulse until the food processor is fine. Filter onion juice from the onion mixture and save it to use later.
Add beef and lamb to a large bowl. Add the chopped onions on it and season with salt, black pepper, uluci powder, all -pish, cloves, cinnamon, and kayen pepper.
Cover the bowl with wrap and cool in the refrigerator for 4 to 6 hours or overnight. When you’re ready, grab the mixture of the caft and roll it in a log. Stick a flat skewer and place the meat on the skewer.
Grill procedure
Heat the grill, apply oil so that kebabs do not stick to the grill. Gently place it on the grill so that the skewers do not stick, and turn over every minute. Bake on one side for 3-4 minutes. Don’t cook too much. It will dry.
If there is no skewer, mold the meat into a long and flat putty shape and grill in the same way as above. When the color is browned on both sides, remove it from the grill, put a tent with a foil, and keep it warm until you are ready to eat.
Notes
Wetting your hands with onion and parsley juice will not only have a flavor on the kebab, but will not stick to your hands. If necessary, you can use cold water instead. In this recipe, you can make 8 12 -inch cava or 16 inches of 6 inches. Using lean beef will make a solid kebab. If the kebab is attached to the grill, use a long metal spatula to remove the kebab carefully and turn it over.
nutrition
Provided: 2kebab | calorie: 363kcal | carbohydrates: 4G | protein: 37G | fat: twenty threeG | Saturated fat: 9G | cholesterol: 71mg | sodium: 974mg | fiber: 1G | sugar: 15G