Egyptian Bufteek | Fried Beef Steak

Egyptian Bufteek | Fried Beef Steak

Egyptian bufteek is a crispy, golden-fried beef steak that is both tender and flavorful. Thin slices of beef are marinated with onion juice and aromatic spices, then coated in a seasoned flour, egg, and bread crumb mixture before being shallow-fried to perfection. This dish is a popular home-cooked favorite in Egypt, often served with rice, fries, or a fresh salad. With its crunchy coating and juicy interior, bufteek is a delicious and satisfying meal that brings warmth and tradition to the table.

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Ingredients

(Seasonings should be added to taste.)

For the Meat:

• 4 pounds eye of round roast or beef mock tender, thinly sliced

• juice of 3-4 yellow onions

• ground coriander

•   paprika

• sea salt

• black pepper

For Breading:

• ½ cup flour

• ground corainder

• paprika

• sea salt

• black pepper

• 6 eggs, beaten

• breadcrumbs

For the Salad:

• 3-4 yellow onions, finely minced (from above)

• splash of white vinegar

• 12 mini cucumbers, diced

• 12 tomatoes, diced

• fresh parsley, chopped

• juice of 2 lemons

• sea salt

• black pepper

• white pepper

For Garnish:

• fresh parsley, chopped

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Instructions

Preparing the Beef Fillets

Start this recipe with some lahma— lahma is the Arabic word for meat! Use the eye of round roast, which is a lean, flavorful cut taken from the rear leg of the cow. Slice the it into thin fillets, no more than ½ inch thick. Grab a meat mallet and pound each fillet to further tenderize it. Once all the fillets are nice and tender, transfer the lahma to a large mixing bowl.

Making the Onion Marinade

Next, roughly chop some onions and add them to a food processor. Blend until the onions are finely minced. Transfer the blended onions into a strainer, or wrap them in cheesecloth, and squeeze out all their juices directly over the lahma. This onion juice is key to creating that authentic Egyptian bufteek flavor. Don’t discard the onion solids because we will turn them into a delicious salad shortly!

Seasoning the Lahma

Now, it’s time to season the lahma. Add ground coriander, paprika, sea salt, and black pepper. Mix everything together really well, ensuring the lahma is fully coated in seasoning and onion juices. Let the mixture marinate for a couple of hours to allow all those wonderful flavors to infuse into the lahma.

Preparing the Egyptian Salad

While the lahma marinates, let’s make our Egyptian-style salad. Take the shredded onions you saved earlier and place them into a large bowl. Add a good pinch of sea salt and a splash of vinegar, mixing thoroughly. The vinegar helps mellow out the sharp raw onion flavor. Next, add diced cucumbers, diced tomatoes, chopped parsley, fresh lemon juice, and a touch more sea salt, black pepper, and white pepper. Give everything a good mix. You just created a refreshing, vibrant variation of an Egyptian salad, and it is the perfect companion to bufteek!

Setting Up the Breading Stations

Now let’s set up three breading stations. In the first bowl, combine flour with the same seasonings used on the lahma: ground coriander, paprika, sea salt, and black pepper. The second bowl will hold beaten eggs. In the third bowl, add your breadcrumbs.

Start by dredging each piece of lahma in the seasoned flour, making sure it’s lightly but evenly coated. Shake off any excess flour. Then, dip the lahma into the beaten eggs, ensuring full coverage. Finally, coat the lahma with breadcrumbs, pressing firmly so the breadcrumbs adhere well. Gently shake off any excess breadcrumbs before frying.

Frying the Bufteek

Heat oil in a cast iron skillet over high heat for shallow frying. Once hot, add the lahma and fry for about 3–4 minutes per side. Be careful— you only want to flip the lahma once to maintain a crispy crust. When done, the bufteek should have a golden-brown coating.

Transfer the fried bufteek to a plate lined with paper towels to absorb any excess oil.

Serving Egyptian Bufteek

To serve, garnish the bufteek with fresh parsley. Add a side of Egyptian-style pickled lemons, and a generous spoonful of the Egyptian salad you prepared earlier. Enjoy every crispy, juicy bite!