EGYPTIAN KOFTA MEATBALLS RECIPE
Making a classic Egyptian meal is easier than you think with this savory Kofta Meatballs recipe!
Provided by Renee
Categories Main
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Cover a large pan with parchment paper
- Add the onion, parsley, salt, pepper, and garlic powder to a food processor. Grind until completely minced
- Add the ground beef to the food processor and grind until everything is mixed evenly
- Roll the beef mixture into 20 even meatballs
- Place the meatballs side by side on the prepared baking pan
- Bake for about 25 minutes
- Remove from oven. Serve with pita bread and hummus if desired!
Nutrition Facts : Calories 46 cal
EGYPTIAN MEATBALLS
Provided by yikes_edoc
Time 29m
Yield 6
Number Of Ingredients 12
Steps:
- Combine meat, onion, minced garlic, parsley, dill, cumin, allspice, salt and pepper. Shape into meatballs and fry in clarified butter. Drain and wipe skillet dry. Fry remaining garlic cloves in regular butter and stir in tomato juice. Add meatballs, stirring to coat with sauce. Bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes.
BEEF AND LEEK CASSEROLE
Make and share this Beef and Leek Casserole recipe from Food.com.
Provided by Pietro
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail leek so that you have the white stalk only.
- Slice leek lengthwise and then chop into 1 inch segments.
- Chop carrot into bite size segments.
- Chop onion.
- Place flour and seasoning into a bag.
- Place beef into the bag and shake so that beef is coated with flour and seasoning.
- In a heavy base frypan, place 1 or 2 tablespoons of oil.
- On low heat brown beef, remove and place into a casserole.
- Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
- Remove and add to casserole.
- Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
- Add to casserole.
- Add thyme and 2 bayleaf.
- Place in a moderate oven and cook slowly for about 90 minutes.
- Place a lid on the casserole to obtain best results.
- Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7
EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)
This is AMAZING! Very popular, simple dish made in Egyptian households. Once you make it, it will become a favorite for sure. When finished, you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.
Provided by chaka
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 21.8 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.9 g, Protein 21.3 g, SaturatedFat 10.1 g, Sodium 672.7 mg, Sugar 9.6 g
MEATBALLS SIMMERED WITH LEEKS (KEFTEDES PRASSOSELINO)
Another recipe adapted from "The Glorious Foods of Greece," I changed it a bit to reduce the fat content (so to allow for all the butter). Prep time includes an hour for the meatball mixture to rest in the fridge.
Provided by Chef Kate
Categories Veal
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the Meatballs:.
- Combine all the meatball ingredients in a large bowl and knead well.
- Cover and refrigerate for an hour.
- When ready to cook them, shape into golf ball sized portions (around 30).
- Place a large, heavy skillet over medium heat.
- Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
- Remove meat to a plate and pour off all the accumulated fat in the skillet.
- Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
- Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
- Season with salt, pepper and paprika.
- Add the meatballs and stir everything together.
- Add just enough water to come about two thirds of the way up the meatballs.
- Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
- If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
- Remove from heat, rest briefly, and serve.
Nutrition Facts : Calories 475.4, Fat 32.6, SaturatedFat 15.3, Cholesterol 208.2, Sodium 213.6, Carbohydrate 13.8, Fiber 2.1, Sugar 3.5, Protein 31
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