Best Egyptian Baked Beef Patties Saniyit Kufta Recipes

EGYPTIAN BAKED BEEF PATTIES (SANIYIT KUFTA)

Steps:

• Finely chop the onions and add to the ground beef.
• Add tomato paste, spices and seasonings.
• Mix well, then spread on an oven pan or baking dish, to form a layer 1.5 to 2 inches thick.
• Cut into 4" square sections and release sides.
• Peel tomatoes, slice and place on meet.
• Bake in center of preheated 350F oven for 30 minutes or until done.

BAKED BEEF PATTIES

Steps:

• In a large bowl, combine 1/2 t.
• dried thyme, water, garlic salt, oregano, paprika, and pepper.
• Add beef; mix well.
• Shape into 4 patties.
• Coat patties with flour; dip in egg and then crumbs.
• In a skillet, brown patties in butter.
• Arrange in a greased shallow baking dish.
• Pour half of the spaghetti sauce over patties.
• Sprinkle with cheeses; top with remaining sauce.
• Sprinkle with remaining thyme.
• Bake at 400 degrees for 25 minutes or until meat is no longer pink.
• Serve.

MIDDLE EASTERN BAKED KUFTA

Steps:

• What you can do is start by chopping up your parsley in a food chopper until fine.
• Do not use dried parsley.
• Then put the parsley in a large mixing bowl.
• Then cut onion up into pieces-- doesn't matter how small just so you can fit it into the chopper and combine the garlic and chop away until fine-- not pasty though.
• Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices.
• Mix with hands until everything is well blended.
• Pat the meat mixture down in the bottom of a 9x13 baking pan and broil in oven until top is browned, this will enhance the flavor, then take out of the oven.
• Peel potatoes.
• Slice tomatoes and potatoes into quarter of an inch in size and layer-- potatoes first and then tomatoes will be top layer.
• Sprinkle with a little salt-- and bake in oven about 425°F covered with foil for approximately 45 minutes to and hour-- enjoy.

HAMADA'S AUTHENTIC EGYPTIAN KUSHERIE

Steps:

• Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
• Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
• Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
• Drain them onto paper towels and set aside.
• Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
• Boil the macaroni until done (about 10 min).
• Cook the rice in the chicken stock add salt if the broth is unsalted.
• Put them all together in the same pot and mix well.
• Make the sauce.
• In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
• Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
• Next, add one can 15 oz can tomato sauce.
• Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
• To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!

GEHACKTES RINDERSCHNITZEL

Steps:

• Boil a whole large potato.
• It should be slightly undercooked.
• Cool and grate the potato.
• Chop the onion very finely, and mince the garlic.
• Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
• Form into patties and brown on both sides over medium high heat.
• Cook over lower heat for about 10 minutes in total, or until they are cooked through.
• They are somewhat delicate, so treat them gently.
• They should be turned once during cooking.
• Spoon off excess fat, but do not clean the pan.
• Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
• It will boil up and thicken rapidly.
• Pour it over the beef patties to serve.
• (If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.) If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.

GYROS (AS CLOSE AS YOU CAN GET WITHOUT THE SPIT!)

Steps:

• Combine wine, oil, garlic, oregano, salt and pepper.
• Cut steak across the grain into slices as thin as possible.
• I use the Chinese trick of putting the meat in the freezer and partially freeze so that it will slice easier.
• Pour wine marinade over meat strips, refrigerate and marinate for at least 1 hour.
• Drain strips.
• Add butter or margarine to saute' pan.
• Add meat, in two batches, and saute' until brown on both sides.
• Remove to serving platter and keep warm.
• Wrap pitas in damp paper towels and microwave until very warm.
• Open one end of each pita to make pocket.
• Set out lettuce, tomato, cucumber, and yogurt.
• Let each person make his own.
• Tips: If you are lucky enough to have a Middle Eastern food store around,ask them for Lebne (pronounced"leeb nee") and use in place of the drained yogurt.
• It is much richer and creamier.
• Or make your own Tzatziki (cucumber, garlic, yogurt dip).