Egyptian Kofta Recipes

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EGYPTIAN BAKED BEEF PATTIES (SANIYIT KUFTA)

Saniyit Kufta also referred to as minced or ground beef patties, baked, is a traditional Egyptian recipe for a classic baked beef patty cooked in a large dish which is sliced into squares and topped with tomatoes. The full recipe is presented here and I hope you enjoy this classic Egyptian dish.

Provided by Wylder

Categories     Meat

Time 45m

Yield 12-14 Patties, 12-14 serving(s)

Number Of Ingredients 6



Egyptian Baked Beef Patties (Saniyit Kufta) image

Steps:

  • Finely chop the onions and add to the ground beef.
  • Add tomato paste, spices and seasonings.
  • Mix well, then spread on an oven pan or baking dish, to form a layer 1.5 to 2 inches thick.
  • Cut into 4" square sections and release sides.
  • Peel tomatoes, slice and place on meet.
  • Bake in center of preheated 350F oven for 30 minutes or until done.

Nutrition Facts : Calories 198.4, Fat 12.9, SaturatedFat 5, Cholesterol 57.8, Sodium 79.6, Carbohydrate 3.5, Fiber 0.8, Sugar 1.9, Protein 16.4

2 1/4 lbs ground beef
2 onions
2 tablespoons tomato paste
1/2 teaspoon nutmeg or 1/2 teaspoon cinnamon
3 -4 ripe tomatoes
salt & pepper

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



Egyptian Fish Kofta image

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

275 g boneless white fish
250 g potatoes
1 garlic clove
1/2 small chopped onion
2 tablespoons fresh coriander
1 tablespoon flat leaf parsley
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
2 beaten eggs
1 cup coarse fresh breadcrumb
2 cups oil (for frying)

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