Egyptian Fish Kofta Food

EGYPTIAN FISH KOFTA

Egyptian Fish Kofta image

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

Ingredients

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)

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

EGYPTIAN KOFTA

Egyptian Kofta image

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

Ingredients

500 g lamb
1 onion (diced)
¼ tsp dried chili flakes
2 tbsp chopped fresh mint
2 `tbsp chopped fresh flat-leaf parsley
1 tsp paprika
5 clove garlic (crushed)
1 tsp ground ginger
1 tsp ground cumin
½ tsp ground coriander

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.

PALESTINIAN KOFTA

Palestinian Kofta image

Make and share this Palestinian Kofta recipe from Food.com.

Provided by ElaineAnn

Categories Meat

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs ground chuck
1 slice pita bread
1/2 cup milk
1 medium onion, finely chopped
1 bunch parsley, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon

Steps:

Soak the bread in milk until it is soft, then drain the milk.
Combine the bread, onions, parsley, salt, black pepper, and cinnamon powder with meat. Mix thoroughly with your hands.
Shape into balls.
Bake at 350° on an oiled pan for about 30 minutes.

Nutrition Facts : Calories 108.7, Fat 5.2, SaturatedFat 2, Cholesterol 37.9, Sodium 213.4, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 11.6

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