Parmesan Egyptian Rice Koftas Recipes
EGYPTIAN KOFTA
Kofta, Kafta, or Kafka is often characterized as the Middle Eastern version of a hamburger. it is made with ground beef, ground lamb, or both, but that's pretty much where the similarity ends.
Provided by Cuisine228
Categories Barbecue
Time 1h
Number Of Ingredients 10
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.
KOFTIT ROZ (RICE MEATBALLS)
This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do.
Provided by Mayas Mama
Categories Lamb/Sheep
Time 1h20m
Yield 15 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Puree the sauce ingredients in blender/food processor.
- Combine together together all the kofta ingredients in a large bowl.
- Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
- Pour sauce over kofta and cook in oven for 45-60 minutes turning once.
Nutrition Facts : Calories 271.8, Fat 12.6, SaturatedFat 4.8, Cholesterol 82.4, Sodium 866.7, Carbohydrate 21.5, Fiber 2.8, Sugar 4.7, Protein 17.9
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
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- Frying the kofta: Now, use your hands to shape the kofta for medium-sized balls or fingers, and deep fry them until they become brown and crunchy. Strain well, then set aside.
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