Monday,11 December, 2017
Current issue | Issue 1263, (17 - 30 September 2015)
Monday,11 December, 2017
Issue 1263, (17 - 30 September 2015)

Ahram Weekly

Kofta fingers



Yields approximately 20



Method:

500 gm lean minced beef

1 onion (grated)

1 tsp crushed garlic

1 tbsp parsley leaves (finely chopped)

1/2 cup fine breadcrumbs

2 eggs (beaten with a dash of milk)

Salt + pepper + thyme + 7 spices + cumin + pinch of curry powder (optional)

Oil for frying



Method:

Mix all ingredients together, by hand, to blend well; except the breadcrumbs.  Add them gradually at the end; blending them well into mixture to incorporate with other ingredients, until you acquire a mixture not too soft, not too dry.  You may not use all the given amount and you may need some extra breadcrumbs.  Start shaping a small amount of mixture into a medium-sized finger.  Repeat shaping all remaining mixture; forming even-sized fingers.  Heat a wide skillet on high.  Add oil and lower heat to medium.  When hot, gently drop kofta fingers to fill base of skillet; in one layer, to avoid fast burning of oil.  Brown on all sides.  Remove with a slotted spatula, onto kitchen paper towels; until all amount is fried.  Serve hot with an assorted vegetable salad and buttered pasta with grated Parmesan cheese aside.

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