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IRice kofta is an Egyptian dish made with minced meat, cilantro, crushed rice, parsley, dill and cooked in a flavourful and well-seasoned sauce. This dish usually serves with white rice or pasta.
WHY THIS RECIPE WORKS?
This recipe is high in carbohydrates and fits perfectly for a carb-rich diet. These deep-fried meatballs or koftas, which are made with rice and meat, go well with almost all sides. This dish has many variations as you can use any meat of your choice and serve it with rice or pasta. It is very rich in flavour and is great if you want to have a delicious meal.
RICE KOFTA INGREDIENTS:
Minced meat: Traditionally, this recipe calls for camel meat. However, you can make it with any available minced meat. I used a minced lean lamp.
Onion: Use one large red or white onion.
Garlic: Make sure to use finely minced garlic.
Rice: (crushed into granules, not powder.) Use crushed rice for this recipe. Make sure to crush them, not powder them.
Parsley: Garnish chopped parsley for a great flavour.
Dill: Fresh dill helps elevate the flavour of the dish.
Cilantro: Use fresh cilantro for better taste.
Seasonings: Salt, black pepper, cumin and dry coriander.
The sauce:
Tomato paste: It is a good source of anti-oxidants and adds a rich flavour and adds a thickening texture to this dish.
Tomato juice: Use added tomato juice for extra taste and flavour.
Garlic: Use minced garlic, giving the dish an added umami flavour.
Broth cube: This recipe uses beef broth cubes. You may also substitute this with chicken or vegetable broth cubes.
Water: Use the required amount of water for the right sauce consistency.
Sugar: Added sugar for that extra amount of sweetness.
Vegetable oil: You may use regular vegetable oil for this recipe.
Seasonings: Salt and ground black pepper.
HOW TO MAKE THIS EGYPTIAN STYLE RICE KOFTA? Making the rice kofta: Wash the rice well, then soak in the water for 30 minutes, drain, then put in the food processor and beat until crushed, add the meat and all other ingredients, beat until combined and have a soft mixture. Frying the kofta: Now, use your hands to shape the kofta for medium-sized balls or fingers, and deep fry them until they become brown and crunchy. Strain well, then set aside. Preparing the sauce: Heat the oil in a pot over medium heat, then add the minced garlic, saute for 20 seconds, after that add tomato sauce, salt, black pepper, tomato paste, stock cube, sugar and water. Bring the mixture to a boil, add the fried kofta to the tomato sauce mixture, and simmer together for 15-20 minutes. Garnish with some chopped parsley and serve with white rice
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