Kofta Hati Spices Ready for Spice Shops and Wholesale Sellers

Why a spice shop needs ready kofta spices on the shelf

A kebab house that buys from you every week is not looking for any spice blend; it wants the same taste its customers know. If you mix cumin, pepper and salt by hand each time, the taste shifts from bag to bag, and the first time the restaurant notices, it starts looking for another supplier.

A ready kofta blend fixes that: one mix, one weight, one taste in every order. You keep a loyal customer and save the time you spent blending and weighing.

What you are selling: Al Laith kofta seasoning

Kofta seasoning from Al Laith, also known as kofta spice or kebab seasoning, is a ready, salted blend that gives a balanced kofta taste whether the kofta is charcoal-grilled, baked as a tray or used in hawawshi.

• Dose: 20–25 g per kg of meat, mixed thoroughly.
• Salt: already salted, no extra salt needed.
• Uses: grilled kofta, kebab, hawawshi, kofta trays and meatballs.
• Cooking: works on charcoal, in the oven and on the griddle.

Answering the kebab house with a clear number

The most common question is “how much do I add?”. The answer is 20–25 g per kg of meat. A restaurant mincing 10 kg a day needs 200–250 g; one mincing 50 kg a week needs 1–1.25 kg a week. That tells you what each customer will draw every week, so you can stock for it.

Choosing packs by sales speed

• 1 kg pack: for small restaurants and hawawshi shops.
• 5 kg pack: for a kebab house with steady weekly volume.
• 15 and 25 kg bags: for the spice shop's own stock when it serves several grill restaurants.

Delivery covers every governorate in Egypt.

Products that complete the shelf

• Smoked kofta seasoning for griddle, electric grill and oven kitchens, also 20–25 g per kg and salted.
• Burger and kofta binder mix for kofta that falls off the skewer: 5 g water + 40 g binder per kg, or 50–55 g with no water at 30% fat.

Tips to pass on to your customer

1. Weigh the meat and the spices on a scale.
2. Knead well so the taste spreads evenly.
3. Let the mix rest in the fridge before shaping so it holds better.
4. Wet the hands slightly when shaping on skewers so the meat grips.
5. Do not add salt; the blend is already salted.

Send us your items and quantities on WhatsApp for a quote, and see our ready seasonings for spice shops page for the other products restaurants ask for.

More articles you may find useful

• Butter Rice for Grills: A Restaurant Guide
• Kofta Falling Off the Skewer? Causes and Fixes
• What Is Smoke Extract Powder? A Guide for Restaurants
• Onion Powder for Restaurants: Uses and How to Choose

Kofta seasoning — see the product page and request a quote on WhatsApp.