Egyptian beef recipes
12 Egyptian beef recipes, each written for this site and each saying what its method turns on.
- Feteer, sourced from Egypt. Always filled or topped, and the filling goes between two stretched sheets rather than into a parcel. Beef.
- Gollash, sourced from Egypt. The filo is layered flat in a tray with the meat as a filling between, never wrapped round it. Beef, Egg.
- Hawawshi, sourced from Egypt. The raw meat goes inside the bread and they bake together, so the bread crisps in the meat's own fat. Beef.
- Kamounia, sourced from Egypt. Cumin by the tablespoon, which is what the name is built on and what makes the liver edible in quantity. Beef.
- Kersha, sourced from Egypt. Soaked in vinegar and salt and then parboiled twice, with both waters thrown away. Beef.
- Koftet el Hati, sourced from Egypt. Laid straight onto the grill bars with no skewer at all, which is why it is shaped short and fat. Beef, Lamb.
- Koftet Rozz, sourced from Egypt. The rice is crushed into granules rather than ground to powder, which is what holds the meatballs together. Beef.
- Kolkas, sourced from Egypt. The taro is peeled under running water and never handled dry, because raw taro irritates the skin. Beef.
- Macarona bil-Bechamel, sourced from Egypt. The béchamel is thinned so it sinks through the pasta instead of sitting on top as a lid. Beef, Egg.
- Mombar, sourced from Egypt. Stuffed with rice rather than meat, boiled first and then deep-fried, so the casing blisters. Beef.
- Sabanekh, sourced from Egypt. The spinach goes in raw and finely chopped and cooks down into the tomato until it is a sauce rather than a vegetable. Beef.
- Torly, sourced from Egypt. The vegetables are layered in order of how long they take, rather than piled in together. Beef, Lamb.
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