Tarb (Grilled Kofta Wrapped in Lamb Fat)
Overview
Tarb is kofta wrapped in caul fat and grilled, and the caul is what the dish is named for. Tarb is the Egyptian word for the lacy membrane of fat that surrounds a lamb's stomach, and wrapping seasoned minced lamb in it produces something that ordinary kofta cannot: the fat renders during cooking, bastes the meat from the outside in, and crisps to a golden shell. Its occasion is Eid al-Adha, the festival of sacrifice, and the connection is direct rather than customary. Eid al-Adha involves the slaughter of an animal and the distribution of its meat, and caul fat is one of the parts that becomes available when a whole lamb is broken down at home. A dish built on caul is a dish that belongs to the moment when a whole animal is being used, which is why tarb appears then and rarely otherwise. Kofta itself runs across Egypt and the whole Middle East, minced meat with onion, parsley and spices, formed and grilled. Tarb is the version that takes it somewhere richer, and Egyptians treat it as a heavy dish for a family celebration rather than everyday food. It is found in the grilled meat restaurants that specialise in kofta, kebab and grilled chicken across Egypt, served with rice or pasta.
AFN Heritage Note
Tarb takes its name from the Egyptian Arabic word for caul fat, the membrane surrounding the stomach of a lamb, in which the kofta is wrapped before grilling. It is documented as a dish of Eid al-Adha, the festival at which an animal is sacrificed and butchered whole.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Chop the onion and add it to the minced lamb. Add the salt, pepper, spices and parsley. Mix well and leave for at least one hour.
- 2
Mould the kofta into finger shapes and cut the tarb into small pieces. Place each kofta finger on a piece of tarb and roll it up separately.
- 3
Stack the wrapped fingers on a baking tray and season with salt and pepper. Add the water.
- 4
Place the tray in an oven at medium heat for one and a half hours, until cooked through. Serve.
Africook’s Notes
- Ask a halal butcher for caul fat in advance. It is not usually on display and is rarely available at supermarkets, but butchers will generally supply it if given notice.
- Soak the caul in warm water before use to make it pliable. Cold caul tears when you try to unfold it, and torn caul will not hold the kofta.
- Let the mince rest for the full hour after mixing. It firms up and holds its finger shape far better, and unrested mince falls apart on the tray.
- The water in the tray is what keeps the kofta from drying out over ninety minutes. Check it partway through and top it up if the tray has gone dry.
- Finish under a hot grill for a few minutes at the end if the outside has not browned. The caul should be golden and crisp, not pale.
Reviews
3 reviews
herh the caul fat renders out into the pan so nicely oo! An Egyptian friend made tarb for us years ago but I was always scared to try wrapping the kofta myself. Made it yesterday, only thing is 1 hour 30 mins made my lamb a bit dry because my oven runs hot, so next time I will check at 1 hour paa. Very tasty with mixed spices though.
Oven baking this for a full hour and a half melts way too much of that fat off into the tray water man. Put these wrapped fingers straight onto a hot braai grid over wood coals instead. The caul fat crisps up lekker in about 20 mins and seals all the parsley and lamb juices right inside. 1kg of mince gave me exactly 14 fingers.
Had to ask the halal butcher near Luton station twice before he brought out the lamb caul fat from the back! You really cant find tarb in normal UK supermarkets. I baked it for the full 90 mins with the half cup water in the tray like stated, and the rendered fat mixing with the water made the best juice to pour over my sadza.