Egyptian Kofta

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EGYPTIAN KOFTA | MEATBALLS IN TOMATO SAUCE

Yield 6

Prep time

30 Min

Cook time

1 H & 15 M

Total time

1 H & 45 M

Egyptian kofta is a beloved comfort food made from spiced ground beef shaped into oblong patties. Unlike meatballs, kofta is traditionally mixed with minced onions, herbs, and Egyptian rice for added texture and flavor. It’s seared for color, then gently simmered in a rich tomato sauce until tender. Served over fluffy vermicelli rice with a side of pickled vegetables, this hearty dish is a staple of home-style Egyptian cooking.

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Ingredients

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• 4 pounds tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper
• 2 cups hot water

For the Kofta:

• 1 cup Egyptian rice, washed and dried
• 1 yellow onion
• fresh parsley
• 6 garlic cloves
• 3 pounds 85% lean ground beef
• ground coriander
• ground nutmeg
• smoked paprika
• sea salt
• black pepper

Instructions

Prepare the Tomato Sauce:

1. Heat olive oil in a large pot over medium-high heat.
2. Sauté 1 diced yellow onion until softened.
3. Add 6 minced garlic cloves and cook until fragrant and lightly golden.
4. Stir in 4 pounds roughly diced tomatoes.
5. Season with ground coriander, ground cumin, sea salt, and black pepper.
6. Cover and simmer over medium-low heat for about 45 minutes, stirring every 10 minutes to prevent sticking.
7. Blend the tomato sauce with an immersion blender until smooth.
8. Add approximately 2 cups hot water as needed to loosen the sauce.
9. Bring the sauce to a low simmer.

Prepare the Kofta Mixture:

1. Wash and fully dry 1 cup Egyptian rice.
2. Pulse the rice in a food processor until it becomes a fine powder.
3. Transfer the blended rice to a large mixing bowl.
4. Blend 1 yellow onion, fresh parsley, and 6 garlic cloves in the food processor until finely minced.
5. Add the vegetable mixture to 3 pounds 85% lean ground beef.
6. Season with ground coriander, ground nutmeg, smoked paprika, sea salt, and black pepper.
7. Mix thoroughly by hand while gradually incorporating the blended rice.
8. Pulse the kofta mixture in the food processor for 1 second to help bind it together without overmixing.

Form and Sear the Kofta:

1. Roll portions of the kofta mixture into balls, then shape them into ovals.
2. Heat a pan over medium-high heat.
3. Sear the kofta for a couple of minutes on each side until browned but not fully cooked.
4. Remove it from the heat once the crust has developed.

Simmer the Kofta:

1. Add the seared kofta to the sauce and gently coat them evenly.
2. Cover and cook for about 15 minutes until the kofta is fully cooked.

Serve:

1. Serve Egyptian kofta alongside or on top of vermicelli rice.
2. Top with the kofta and spoon extra tomato sauce over the top.
3. Garnish with freshly chopped parsley and enjoy.

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