Sit down in an Egyptian grill restaurant in Saudi Arabia and open the menu, and four words keep coming up: kebab, kofta, tarb, ribs (lamb chops). If you are not Egyptian, or even if you are but not used to grills, you may wonder: what is the difference, and which should I order?
This article is a simple comparison of the four, so you can recognise each one at a glance and order what you like. If you want the full detail on each cut, the links are below.
First: watch the names in Saudi Arabia
The same word can mean different things from one cuisine to another:
- «Kebab» on many menus in the region means minced meat on a skewer; in Egypt that is called kofta. Egyptian kebab is pieces of meat, not minced.
- «Riyash» (ribs) in Egyptian cooking means lamb ribs on the bone, known to many as «riyash ghanam» or lamb chops.
- «Tarb» is a name linked mostly with Egyptian grills, so if you see it on a menu, the kitchen most likely grills the Egyptian way.
So if you order «kebab» in an Egyptian restaurant and get pieces of meat, that is right, not a mistake.
The table: the difference at a glance
| Kebab | Kofta | Tarb | Lamb chops | |
|---|---|---|---|---|
| The cut / meat | Cubes of meat (lamb or beef) | Minced meat shaped on the skewer | Kofta wrapped in a thin lacy layer of fat | Lamb ribs on the bone |
| The marinade | Simple: onion, salt, pepper and light spices | Onion, parsley and spices mixed into the meat | Like kofta, with the fat completing the taste | Light: onion, spices and salt |
| The taste | Clear meat flavour with charcoal aroma | More seasoned, tender yet firm | Richer and fattier, with a browned surface | Tender and juicy around the bone |
| Who it suits | Those who like the «pure» taste of meat | A safe start for anyone | Lovers of rich, strong flavour | Those who like eating by hand and enjoy the bone |
How to tell them apart on the plate
If a mixed grill plate arrives and you can't tell which is which:
- Kebab: cubes of meat, browned on every side.
- Kofta: long, compact fingers, sometimes with the skewer's hollow in the middle.
- Tarb: like kofta but wrapped in a thin, net-like layer, browned.
- Lamb chops: the only one with a bone, with a light layer of fat on the edge.
How each one is grilled
The difference in grilling explains the difference in taste:
- Kebab needs strong embers to brown the surface quickly without drying the piece.
- Kofta cooks faster because it is minced; what matters is that it stays firm on the skewer.
- Tarb needs gentle charcoal, because if the fat flares it burns the surface before the kofta cooks inside.
- Lamb chops cook quickly, and overcooking is their worst enemy.
How they are eaten
- Kebab and kofta in warm bread with tahini and salad, or beside rice.
- Tarb: many people take a couple of pieces beside the other grills rather than a whole plate, because it is rich.
- Lamb chops by hand, with rice or potatoes and tahini. Egyptian cooking also has a dish that pairs them with grape leaves; read about it in grape leaves with lamb chops.
There is also Dawood Basha kofta, which is not grilled: kofta balls in tomato sauce with rice; its story is in Dawood Basha kofta.
Which to choose? It depends on your taste
- You love the taste of the meat itself? → Kebab.
- Trying Egyptian grills for the first time? → Kofta, or a mixed plate.
- You love rich, strong flavour? → Tarb.
- You want something special for guests? → Lamb chops.
- Can't decide? → A mixed plate with several kinds; try them and judge for yourself.
All four at Rokn Warda
At Rokn Warda in Al Khobar our meat arrives fresh, never frozen and is grilled on charcoal, and all four are on the menu as follows:
- Kebab: pieces of beef marinated in oriental spices and grilled on charcoal.
- Kofta: meat kofta with spices and herbs, grilled on charcoal.
- Tarb: Egyptian kofta wrapped in a layer of fat and grilled on charcoal.
- Lamb chops: lamb chops marinated in oriental spices and grilled on charcoal.
To try several at once: mixed grills has kebab, kofta and chicken shish, and the Rokn Warda platter has grills, stuffed pigeon, shish, sausage, lamb chops, kebab, kofta and tarb with rice, so all four on one plate. Order from the menu for delivery in Al Khobar and Dammam, or come and eat them hot in our dining room.
To go deeper into each cut: Egyptian kebab, Egyptian tarb, charcoal lamb chops in Al Khobar, and the history of them all in grills in Egypt. If you are choosing a grill restaurant in the Eastern Province, read the best Egyptian grill restaurants in the Eastern Province.
Frequently asked questions
Is Egyptian kebab minced? No. Egyptian kebab is pieces of meat; the minced one is called kofta.
What exactly is tarb? Tarb is kofta wrapped in a thin layer of fat, which melts on the charcoal and keeps the meat tender.
Are the chops lamb or beef? In Egyptian grills the ribs are usually lamb, and at Rokn Warda they are lamb chops.
Which is the least fatty? Usually kebab and kofta are lighter than tarb and lamb chops, because tarb is wrapped in fat and the chops have fat around them.
Still undecided? Order a mixed plate and let your plate tell you what you like. The menu is waiting, or book your table in Al Khobar.
