Egyptian Cuisine

Fried Kofta

Mix well grated onion, chopped parsley and dill with minced meat using your hand and season with all spices, salt and pepper.
Make meat mixture into round or oval shaped pieces (kofta).
Mix flour and breadcrumbs in a dish or bowl.
Put beaten egg in a bowl. Dip each kofta piece into egg then into flour and breadcrumbs mixture. Repeat with the rest of kofta pieces. You may need to refrigerate kofta pieces for an hour before frying to become firm.
In a skillet, heat oil over high heat. Deep-fry kofta on both sides until golden brown. Take out of oil and drain on kitchen paper.

Cammounia

Remove all fat from meat cubes and wash meat cubes well and drain.
In a deep pan, heat oil and margarine over medium-high heat and add onions stirring constantly until yellow. Stir in garlic for about 1 minute.
Add meat cubes and leave for about 10 minutes until onions and meat become brown, stirring occasionally. Add tomato paste, salt and pepper and stir. Leave to cook for another 10 minutes.
Blend tomatoes in a blender with 2 tbsp water and add to meat. Add 1 cup water to pan and bring to boil.
Cover pan, reduce heat and leave to simmer for about 45-50 minutes or until meat is done, adding water frequently. Add cumin and stir once. Serve immediately with plain rice

Dawood Pasha

Mix well grated onion with salt, pepper, all spices, and cinnamon and mix onion well with minced meat.
Make minced meat into small balls.
In a medium non-stick pan, heat 4 tbsp of oil over medium heat. Fry meatballs in oil on all sides for about 3-4 minutes. Take off heat and set aside.
Blend tomatoes in a blender with ¼ cup water. Dissolve tomato paste in a cup of water.
In a small saucepan, heat ¼ cup oil over medium heat. Add chopped onions stirring frequently until golden.
Add blended tomatoes, tomato paste, salt and pepper. Reduce heat and simmer for 15-20 minutes.
Add meatballs and leave to cook for another 15-20 minutes. v In a small skillet, heat 2 tbsp of oil over medium heat. Stir in crushed garlic until just golden. Pour oil and garlic immediately into tomato sauce with meatballs. Serve right away in a serving bowl. You can sprinkle ground dried mint on top to add flavor.

Egyptian Fattah

To prepare the meat, wash it under running water and soak it in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water.
In a deep pan boil meat until tender. Strain and reserve 5 cups of meat broth.
Wash rice well under running water and drain.
In a deep pan melt 2 ½ tbsp margarine. Add 2 Arabic gum and 3 cardamoms, and stir for 2 minutes. Add rice and stir for another 2 minutes.Add salt and 4 cups water and cook until water is absorbed. Cover and move to low heat and cook for 25 minutes.
In a small saucepan heat and stir 2 tbsp margarine and garlic until golden.Add tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling.
Cut bread into bite size squares and put in a large metal baking dish. Add 3 tbsp margarine, heat and stir until light brown.
Add gradually 5 cups meat broth and ¾ cup sauce and stir until bread is very soft.
To prepare the fattah, spread rice over bread layer in baking dish to make another layer (4 cm thin). Sprinkle some sauce over rice then place in oven at medium heat (180 C) for 10 minutes.
Remove from oven and add meat cubes. Serve in the same baking dish. Serve remaining sauce in a seperate bowl.