Lamb Kofte Mandil, also known as "Tarb," is one of the most prominent traditional grilled dishes that holds a special place in Arabic and Eastern cuisine. This recipe is distinguished by its rich flavor and tender texture, where the carefully seasoned ground lamb mixture is wrapped in tender lamb mandil, providing a fatty layer that enhances the flavor during grilling. Tarb is slowly cooked over charcoal, giving it a distinct smoky flavor, making it a perfect choice for gatherings and special occasions. In addition to its delicious taste, Tarb is highly nutritious, as lamb meat contains proteins that support muscle building and B12 and B6 vitamins that enhance nerve health, while onions provide antioxidants that boost the immune system. Tarb is not just a tasty meal, but a reflection of the rich culinary heritage that brings family and friends together in a warm and enjoyable atmosphere.

Ingredients:

1. Lamb mandil (from the butcher)
2. 500 grams of ground lamb
3. 1 medium onion, chopped and juiced, keeping the onion water
4. Salt and black pepper to taste
5. 1 teaspoon of meat spices
6. 1/4 teaspoon of nutmeg (optional)
7. 1/2 teaspoon of baking powder
8. 1 tablespoon of flour

 
Preparation Method:

1. In a large bowl, mix the ground lamb with the chopped onion and the reserved onion juice. Add salt, pepper, spices, nutmeg (if used), baking powder, and flour.
2. Wet your hands with the onion juice and shape the ground lamb mixture into kebab fingers.
3. Place each kebab inside a piece of lamb mandil, wrap it up, and seal it well, then brush it with the onion juice seasoned with salt and pepper.
4. Grill the dish over charcoal or in the oven until fully cooked.
5. Serve the dish hot with tahini salad and heated bread placed on the dish during grilling.

Additional Suggestions:

1. You can try adding cumin powder or dried coriander for extra flavor in the kebabs.

Note: Please follow food safety instructions and ensure that the lamb is fully cooked before consumption to avoid any health risks. Avoid consuming this dish if you are allergic to any of its ingredients, and consult a doctor before including it in your diet if you have any health concerns.

Health Benefits of Ingredients:

• Lamb Mandil: Contains healthy fats that provide energy and help in the absorption of fat-soluble vitamins such as vitamins A, D, E, and K.
• Ground Lamb: Rich in high-quality protein that helps build muscles and regenerate cells. It also contains vitamin B12, which promotes nerve health and red blood cell production.
• Onions: A significant source of antioxidants like quercetin, which protects the body from inflammation and boosts immunity. It also contains vitamin C, which supports skin health and improves iron absorption.
• Salt and Black Pepper: Salt helps balance body fluids when consumed in moderate amounts, while black pepper improves digestion and contains piperine, which enhances nutrient absorption.
• Spices and Nutmeg: Help improve digestion and enhance the flavor of the dish. Nutmeg also has calming properties and is an antioxidant.
• Baking Powder and Flour: Provide the desired texture for the kebabs without significantly affecting their nutritional value.

Frequently Asked Questions 

📌 What is a substitute for lamb caul fat (Mandeel El-Dany) if it’s not available?

If lamb caul fat isn’t available, you can use thin slices of lamb tail fat (liyya) or wrap the kofta in aluminum foil brushed with a little lamb fat or ghee. While these alternatives won’t deliver the same smoky, rich flavor as the caul fat, they’re still acceptable substitutes.

📌 Can I use a different type of meat instead of lamb?

Yes — you can replace lamb with minced beef that has a good fat content (20%-25%) to achieve similar tenderness and richness, though the flavor will be somewhat different and lighter than lamb. Some people even mix lamb and beef to balance the richness and flavor.

📌 Can I grill Tarb in the oven instead of over charcoal? And what’s the difference in flavor?

Yes — you can roast Tarb in the oven at 200°C (390°F), turning it occasionally.

🔸 The difference:

• On charcoal: It gets a distinctive smoky flavor and better tenderness.
• In the oven: Still delicious, but without the smoky taste. You’ll need to baste it occasionally with onion juice or ghee to keep it tender.

📌 Can Tarb be frozen before grilling?

Yes — you can prepare the Tarb, wrap it in caul fat, then cover it tightly with plastic wrap and freeze it for up to one month.
It’s best to thaw it gradually in the fridge before cooking to maintain the texture of the kofta and the flavor of the caul fat.

📌 How can I make sure the Tarb is cooked through?

• The inside color should be greyish with a slight pink tint.
• If using a food thermometer, the internal temperature should reach 70-75°C (160-167°F).
• When pressing it with a fork, the juices should run clear, not pink.

📌 Is Tarb suitable for a diet? And if not, is there a lighter alternative?

Unfortunately, Tarb is high in fat and calories due to the lamb caul fat and the fat content in the meat.

🎯 A lighter alternative:

• Use lean minced beef.
• Wrap the kofta in grilled zucchini slices instead of caul fat.
• Grill in the oven or an air fryer without added fats.

📌 What’s the best marinade to give Tarb a distinctive flavor?

• Grated onion
• 1 tablespoon vinegar
• Black pepper
• Meat spices
• A pinch of nutmeg
• 1 teaspoon chili (optional)
• 1 tablespoon yogurt (makes the meat very tender)

Let the mixture marinate for at least two hours.

📌 What’s the secret behind the tenderness of the kofta inside the caul fat?

• Onion juice: Helps break down meat fibers.
• Baking powder: Adds airiness and softness.
• Fat content in the meat: Should be 20%-25%.
• Wrapping the kofta in thin caul fat.

📌 Can I add chopped vegetables to the kofta mixture?

Absolutely! You can add:

• Chopped bell peppers
• Parsley
• Dill
• Green onions

They give a fresh flavor and reduce the heaviness of the Tarb.

📌 Can Tarb be cooked using methods other than grilling (like pan-frying or in an air fryer)?

Yes — you can:

• Pan-fry in a Tefal or non-stick pan over low heat with a lid on, so the fat melts and the Tarb cooks through.
• Air fryer: At 180°C (356°F) for 20-25 minutes, turning halfway.

But for the best result — grilling over charcoal remains the top choice.

Nutritional Values and Calories:

• Lamb Mandil:
  • Calories: Approximately 120-150 calories per 100 grams (depending on fat content).
  • Fat: 12-15 grams.
  • Vitamins: Vitamin A, Vitamin D in small amounts.
• Ground Lamb (500 grams):
  • Calories: Approximately 1450 calories.
  • Protein: 80-85 grams.
  • Fat: 110-120 grams (depending on the fat content of the meat).
  • Vitamins: Rich in vitamin B12, B6, and minerals like iron and zinc.
• Onion (100 grams):
  • Calories: 40 calories.
  • Carbohydrates: 9 grams.
  • Fiber: 1.5 grams.
  • Vitamins: Vitamin C, Vitamin B6.
• Salt and Black Pepper (small amounts):
  • Calories: Nearly zero.
  • Nutrients: Black pepper contains antioxidants and piperine.
• Spices and Nutmeg (about 5 grams total):
  • Calories: 10-15 calories.
  • Antioxidants: Improve overall health and the immune system.
• Baking Powder (about 2 grams):
  • Calories: 10-15 calories.
• Flour (about 10 grams):
  • Calories: 36 calories.
  • Carbohydrates: 8 grams.

Approximate Total Calories for the Full Dish:

• About 1700-1800 calories, depending on the fat content and cooking method (grilled or fried).

Please note that these values are based on estimates and may vary depending on factors such as ingredient quality and cooking method.