Ask your butcher to grind the meat twice instead of regrinding it at home.

In a large bowl, mix all the ground meat and beef fat together well.

Squeeze the grated onion thoroughly, set aside the onion juice, and add the squeezed grated onion to the meat mixture.

Add the cornstarch (this helps absorb any excess moisture from the meat or onion).

Add the salt, black pepper, and nutmeg, and mix well. Then add the egg white to help bind the mixture, followed by the baking soda or powder (do not use more than a pinch or 1/2 teaspoon to avoid a metallic taste).

Knead the mixture for about 10 minutes until it becomes stringy and sticky when you handle it. Finally, add the chopped parsley, mix, and refrigerate the mixture (covered) just below the freezer for a full night.

The next day, in a small bowl, combine the grated tomato, reserved onion juice, oil, and molasses. Mix well and preheat your oven to 400°F (200°C).

Take a kofta skewer and, piece by piece, shape the kofta mixture onto the skewer, lightly wetting your hands with the tomato-onion mixture as you go. Shape the kofta so it is slightly hollow inside, then place each skewer on a rack.

If you don't have kofta skewers, you can use wooden skewers for kebabs or shape the kofta using the back of a flat spoon, wetting your hands with the tomato-onion mixture. Arrange the shaped kofta on a rack set over a baking sheet, add a little water to the baking sheet, and bake in the preheated oven until browned and cooked through.

Once done, transfer the kofta to a tray. Light a piece of charcoal, place it in a piece of foil, drizzle a little oil over the charcoal, and set it in the center of the kofta tray. Cover the tray with foil to let the kofta absorb the smoky flavor.

Alternatively, you can grill the kofta over charcoal or on a grill pan. Serve with Haty salad, garlic sauce, tahini, pita bread, or a side of rice with curry and turmeric. Enjoy!