Egyptian Apricot Sauce For Kofta Recipes
EGYPTIAN FISH KOFTA
These are like Spanish croquettas. The spice mix used is quite delicate. Serve with a side dish that is crisp or that is spicy.
Provided by Mme M
Categories Egyptian
Time 1h
Yield 10-12 kofta, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Poach fish in salted water for 10 minutes. Remove when cooked.
- Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
- While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).
- Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
- Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
- Heat the oil for frying.
- Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.
- Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
- Serve with squeezed lemon.
Nutrition Facts : Calories 2502.7, Fat 230.3, SaturatedFat 31.6, Cholesterol 269.2, Sodium 1576.8, Carbohydrate 64.6, Fiber 6, Sugar 5.5, Protein 49.1
KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)
This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.
Provided by Susiecat too
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, fry the onion in oil until golden.
- With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
- Add them to the pan and cook, turning them to brown all over.
- Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
- Simmer about 25 minutes.
- Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
- Serve over rice.
PARMESAN EGYPTIAN RICE KOFTAS
Rice kofta is one of the most popular delight in Egypt ... My mother in law thaught me this yummy recipe some years ago ... it is a mixture between , minced meat , cilantro , rice flour, parsley , onion and dill . All of them blended , then , we make koftas from this mixture and we fry. Immersed in a tomato sauce , this kofta is usally served with rice . So , Decided today to mixing between the Egyptian and Italian cuisine, and based on the famous Chicken Parmesan recipe .. why not to try a Parmesan Egyptian rice kofta .. with a savory basil sauce ???? here we go !!!!!!!!!!!
Provided by assiaothman
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In the food processor, blend all ingredients together , until obatining a soft mixture .
- Make koftas ( fingers ) from this mixture and fry in hot oil until it become golden . Set aside, and let's prepare the basil sauce .
- In a deep sauce pan , heat the butter ... Add the onion and simmer .
- When the onion become soft , add the tomatoes , tomato paste and basil ... stir for some minutes .
- Add one cup of water , broth cube , and seasonnigs with salt, pepper and nutmeg .
- Let cook for 10 minutes . Remove from the heat .
- In an oven pan , place the koftas at the bottom ...
- Pour on the top the basil sauce .. then sprinkle with a half cup of grated parmesan cheese .
- Bake , in medium oven , for 15 minutes .
- Serve it with pasta or rice .
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