Egypt’s Answer to Meatballs: Kofta in Tomato Sauce Recipe | The Egyptian Cook

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Let’s make this Egyptian style kofta. This is Egypt’s version of a meatball,
and you have to give it a try. Start this recipe by
preparing the tomato sauce. Fry diced yellow onions in olive oil over
medium high heat for a few minutes. Mix in minced garlic, and
let it cook for a few minutes until the onions and garlic have
some color and become fragrant. Then add roughly diced tomatoes. Season it with ground coriander,
ground cumin, sea salt, and black pepper. Mix the seasoned vegetables really well, put the lid on, and keep this at a medium
low simmer for about 45 minutes. Be sure to mix this every 10 minutes
to prevent any sticking or burning. While waiting on the tomato
sauce, let’s prepare the lahma. Add washed Egyptian roz (rice in Arabic)
to a food processor. Make sure the roz is dry before you
blend it to this finer consistency. Transfer the blended roz to a bowl. Now add roughly chopped onions, fresh
parsley, and garlic to the food processor. Blend it until it is fine like you. Now to a large bowl of lahma, add
the minced vegetables mixture. Season it with ground coriander,
ground nutmeg, smoked paprika, sea salt, and black pepper. Put on your imaginary gloves,
and mix this really well. Add the blended roz little by
little while you mix this. The lahma should look like this. Add the seasoned lahma
to the food processor, and blend it for literally one second. As soon as you turn
on the food processor, immediately turn it off— otherwise the
lahma will become loose like baby food. Oh, stop saying just a few words in Arabic
and the rest in English. You’re so annoying. Okay, khalas! … Now let’s form the kofta shapes. Roll a small piece of the seasoned lahma
between both your hands to form a ball. Then roll it between your hands up and
down like this to form the kofta shape. Now fry the kofta over high heat for a couple minutes on each
side to give it some color. Then remove it from the heat, because
you don’t want to fully cook it just yet. Now back to the tomato sauce. Introduce an immersion blender to 
this operation to form the sauce. Add a little bit of hot water as you blend it to give the tomato sauce a
smoother consistency like this. Once the tomato sauce reaches 
a low simmer, add the kofta. Gently mix it, and ensure all of the kofta
gets covered with the tomato sauce. Put the lid on, and let this
cook for about 15 minutes. While waiting on the kofta,
let’s prepare the vermicelli rice. Fry vermicelli in samna (clarified butter
in Arabic) for a few minutes. Frequently mix it, because the vermicelli can easily burn. Once the vermicelli has browned,
add washed Egyptian roz. Mix it well, and let it sit
for about one minute. Then add enough water to cover
the roz no more than 1/2 inch. Once it reaches a boil, turn
the heat down to low, put the lid on, and let this
cook for about 12 minutes. Once the roz is cooked, turn off the heat, and let it rest for a few minutes
before gently mixing it. To serve Egyptian style kofta,
form a bed of vermicelli rice. Pile the kofta over it. Garnish it with chopped parsley. Add a side of pickled lemons,
pickled turnips, and it is ready to serve. Egyptian style kofta. Yallah, Bismillah. | .يلا بسم الله Mmm hmmm… You have to try this Egyptian food.