Egyptian Kofta Recipes

EGYPTIAN KOFTA

Steps:

• In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.
• Use a food processor to ground the mixture of meat.
• Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.
• Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.
• Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides.

KOFTA

Steps:

• Soak 16 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil grates of grill or BBQ & preheat to medium high temperature.
• In a large bowl, combine all ingredients thoroughly. Divide meat mixture into 16 portions. Mold each onto a wooden skewer to form a 'kofta kebab' about 1-inch thickness.
• Place kebabs on lightly oiled, heated grill or BBQ. Grill for 4 minutes on one side, turn over & grill for another 3-4 minutes. Serve immediately with mini pita breads, tahini, hummus or yogurt dip.

EGYPTIAN FISH KOFTA

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.

PARMESAN EGYPTIAN RICE KOFTAS

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 .