Order grills from any kababgi in Egypt and you will likely find a piece that looks like kofta but is wrapped in a thin white membrane: that is tarb. Grill lovers adore it, and many people outside Egypt hear its name for the first time.
What does tarb mean?
«Tarb» is originally the name of the thin, net-like fat membrane (caul fat) around a lamb's or calf's stomach. In Egyptian grills this membrane is wrapped around seasoned kofta, and the whole dish took its name.
What makes it special
- The fat melts over the coals, basting the meat as it grills, so it comes out tender and juicy.
- The membrane crisps into a light crust with a distinct grilled taste.
- It is richer than plain kofta, which is why many people take a piece or two beside other grills rather than a whole plate.
How it is grilled
Tarb needs gentle embers, not high flames: if the fat catches fire it burns the outside before the kofta cooks through. It is turned several times until the membrane is golden.
What it is eaten with
Like other Egyptian grills: tahini, green salad, hot baladi bread, sometimes rice. It often comes in mixed grills beside kebab, kofta and lamb chops.
Tarb vs kofta
| Kofta | Tarb | |
|---|---|---|
| Made of | Minced meat with onion, parsley and spices | The same kofta wrapped in caul fat |
| Texture | Firm | More tender and juicy |
| Taste | Grilled meat | Richer, with crisp grilled fat |
Tarb at Rokn Warda
At Rokn Warda in Al Khobar you will find tarb: Egyptian kofta wrapped in a layer of fat and grilled over charcoal, from meat that arrives fresh, never frozen. Order it from the menu for delivery in Al Khobar and Dammam, or try it beside kofta and kebab in our dining room. For more on Egyptian grills read Egyptian kebab.
