PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Red Kofta
A simple pan-fried kofta bound with egg yolk and a touch of tomato paste. It reads like an everyday home recipe built to be served with potatoes and salad.
Prep 20 min · Cook 15 min · Total 35 min · Difficulty: easy
Servings
4
Ingredients
400 g
red meat — ≈ 2 uqiyas
1
egg yolk
1
small onion
1 small spoon
mixed spice
salt — to taste
1 small spoon
tomato paste
pepper — optional
flour — for dusting
ghee — for frying
Method
1
Grind or mince the meat with the onion, then season it with salt, spice, and optional pepper. Work in the tomato paste and egg yolk until the mixture holds together.
2
Shape the mixture into small rounds and dust them lightly with flour so they keep their shape in the pan.
3
Fry the kofta in ghee on both sides until it browns and cooks through. Serve it hot with salad and either mashed or fried potatoes.
Notes
The book presents this as a straightforward savory dish rather than a highly spiced feast recipe.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.