In Egypt this is the favorite kebab. It is also mine. I love the soft, moist texture of the meat, and the flavors of parsley and onion. The traditional way of preparing it is to chop all the main ingredients by hand, then to chop them together. They still do this in restaurants (where it is called kofta kebab or kofta alla shish)—but you can achieve good results with the blade of the food processor if you do each ingredient separately. For a moist, juicy kofta you need a good amount of fat. Most of it will melt away in the heat of the broiler. You will need skewers with a wide, thick blade to hold the ground meat and prevent it from rolling around. If you find it difficult, you can always shape the meat into burgers.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.