Egyptian Style Breaded Thin Steak Buftek Recipes

SICILIAN STYLE STEAK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

EGYPTIAN STYLE BREADED THIN STEAK (BUFTEK)

Steps:

• Wash and pound your steaks to very thin and flat. (Here our butchers do it for us, maybe you could ask?).
• Put steaks into glass dish.
• Add the pureed onion, salt & pepper, cover and let sit all day or at least 4 hours in the refrigerator.
• Put breadcrumb/flour mixture into a deep dish, get a clean plate to breaded steaks on.
• Dip each steak in mixture coating well on both sides and reserve all to clean plate.
• When all breaded, heat oil to medium high heat and fry until golden brown on both sides.
• Serve along side pasta or your favorite rice dish.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

FRIED CAULIFLOWER (EGYPTIAN STYLE)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
• Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
• Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
• Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.