Egyptian Fish Kofta Food
KOFTA KEBAB
Lamb kofta recipe is a popular Middle Eastern dish but these are not just another lamb koftas. I will share with you my family's recipe for a tender and juicy kofta, that everyone has been asking me about.
Provided by Amira
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Soak the bun in water until soft.
- In a large bowl, mix all other ingredients together.
- Squeeze water out of the bun and add to the meat mixture.
- Mix everything until well incorporated.
- If you are making meatballs, roll into little balls or else wrap the meat around wooden skewers.*
- Place kofta kebabs on a baking sheet lined with parchment paper or aluminum foil. Cover the kofta with aluminum foil and cook in a 350F oven for 10-15 minutes.
- While the kofta are in the oven, fire up your grill on high and grease the racks well.
- Place the kofta fingers on the grill for 5 minutes or less to take the grilling marks and be browned.
- Enjoy with your choice of side dishes and dips like toomeya, taktouka and tahini sauce.
Nutrition Facts : Calories 145 kcal, Carbohydrate 1 g, Protein 9 g, Fat 11 g, Cholesterol 37 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 5 g, ServingSize 1 serving
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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