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

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

tomato sauce

🥗Healthier: pureed tomatoes

💰Cheaper: canned tomatoes

Pureed tomatoes have no added sugars, while canned tomatoes can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life, and frozen herbs can be more affordable.

Fry diced yellow onions in olive oil over medium-high heat for a few minutes.

Mix in minced garlic and let it cook until the onions and garlic have color and become fragrant.

Add roughly diced tomatoes and season with ground coriander, ground cumin, sea salt, and black pepper.

Mix the seasoned vegetables well, cover, and simmer for about 45 minutes, stirring every 10 minutes.

Add washed Egyptian roz to a food processor and blend to a finer consistency.

Transfer blended roz to a bowl.

Add roughly chopped onions, fresh parsley, and garlic to the food processor and blend until fine.

To a large bowl of lahma, add the minced vegetable mixture and season with ground coriander, ground nutmeg, smoked paprika, sea salt, and black pepper.

Mix well and add the blended roz little by little while mixing.

Blend the seasoned lahma in the food processor for one second.

Form the kofta shapes by rolling a small piece of seasoned lahma between your hands.

Fry the kofta over high heat for a couple of minutes on each side to give color, then remove from heat.

Use an immersion blender to blend the tomato sauce, adding a little hot water for a smoother consistency.

Once the tomato sauce reaches a low simmer, add the kofta and gently mix to cover with sauce.

Cover and let cook for about 15 minutes.

Prepare vermicelli rice by frying vermicelli in clarified butter for a few minutes, mixing frequently to prevent burning.

Once browned, add washed Egyptian roz and mix well, then add enough water to cover the roz by no more than 1/2 inch.

Bring to a boil, then reduce heat to low, cover, and cook for about 12 minutes.

Once cooked, turn off heat and let rest before gently mixing.

Serve by forming a bed of vermicelli rice, piling kofta over it, and garnishing with chopped parsley and sides of pickled lemons and turnips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary