beef, Grilling, great to share, lamb, mediterranean, lunch, middle eastern, egyptian, dinner Demi Abas beef, Grilling, great to share, lamb, mediterranean, lunch, middle eastern, egyptian, dinner Demi Abas

Egyptian Kofta

What You’ll Need:

  • 1 pound ground lamb

  • 1 pound ground beef (20% fat)

  • 1/4 cup sour cream

  • 1 cup parsley leaves

  • 1/2 cup mint leaves

  • 1 small yellow onion (or red onion)

  • 3 garlic cloves (optional)

  • 1 TBL salt

  • 2 TSP all spice

  • 2 TSP sumac

  • 1/2 TSP chili flake (or 1/4 if you want it more mild)

  • 1 TSP coriander

  • 1/2 TSP cinnamon

  • 1/4 TSP clove

  • 1 TSP white pepper

STEPS:

  1. Blend onion, sour cream, herbs, spices and garlic (if using) in a food processor

  2. Add the watery mixture to a bowl with both meats

  3. Mix very well together

  4. Use a 1/4 cup spoon to measure out kofta

  5. Shape into long ovals, patties or whatever shape you prefer

  6. Grill or use a cast iron to cook through. Should take about 3-4 minutes per side or until the internal temperature reads 145 for medium, 155 for well done.

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Oven Roasted Branzino

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Serves 2-4

  • 2 1lb whole gutted Branzino 
  • 4 lemons
  • 1 bunch Fennel
  • Fish Spice mix (see below)
  • Salt & Pepper

For Fish Spice Mix

  • Dried Lemon
  • White pepper
  1. Stuff Branzino with lemon slices and sprigs of fennel. 
  2. Create incisions across the top of the fish just enough to pierce the skin and expose some flesh.
  3. Dust and rub the fish with the Fish Spice Mix and some salt and pepper to taste. Don't over do the pepper as there is pepper in the Fish Spice Mix.
  4. Lay the fish on a bed of lemon slices and fennel prawns and place into a 350 degree oven for 25 minutes. 
  5. Crank the heat up to 450 for another 10 minutes.
  6. Serve with fresh lemon and top with fresh fennel.
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Seared Swordfish with Tahini Lemon Cauliflower

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TIME: 40 min

SERVES: 2 people

  • 2 6-9 ounce swordfish filets (1 inch thick)
  • 1/2 teaspoon sumac
  • 1/4 teaspoon cumin
  • 1 lemon
  • 1 head cauliflower
  • 1 yellow onion
  • 3 tablespoons tahini
  • 1 tablespoon water
  • 1/4 cup olive oil
  • 1 garlic clove
  • Salt & Pepper
  • Handful of parsley
  • Handful of mint
  1. Cut head of Cauliflower into florets
  2. Toss in olive oil, salt and pepper and roast in a 350° for 30 minutes. Toss pan halfway through.
  3. In a bowl, mix the tahini, olive oil, water, lemon juice and grated garlic. Mixture should be similar to a thick salad dressing. Add salt and pepper to taste. Set aside
  4. Julienne the onion and cook on low heat with a pinch of salt until soft and golden brown. Set aside.
  5. Sprinkle the cumin, sumac, salt and pepper onto each Swordfish steak. Lightly rub vegetable oil and sear on medium for 6 minutes on one side and finish lightly searing on the other side for a few minutes or until firm and cooked through.
  6. Take a platter and spread a layer of the tahini sauce on the bottom. Top with the roasted cauliflower, caramelized onions, parsley and mint. Drizzle more sauce on top.
  7. Serve with seared swordfish steaks on top.
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