Egyptian Kofta Recipes

EGYPTIAN KOFTA RECIPE

Steps:

• Chop the parsley and soak the bun in water until it becomes mushy then take it out and squeeze the water out of it.
• In a bowl, mix all the ingredients until well combined.
• Then, take a handful of the meat mixture and mold it on a wooden skewer. Repeat the process until all the meat is finish.
• Heat the grill then place kebabs on it and grill for about 7-8 minutes on each side after that remove from the grill and serve hot.

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.

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.