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Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat —usually beef, chicken, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
Bread made from a simple recipe forms the backbone of Egyptian cuisine. It is consumed at almost all Egyptian meals; a working-class or rural Egyptian meal might consist of little more than bread and beans. [19] The local bread is a form of hearty, thick, gluten-rich pita bread called eish baladi [1] (Egyptian Arabic: عيش; .
Hawawshi (sometimes spelled hawwaoshi; Egyptian Arabic: حواوشي; IPA: [ħæˈwæwʃi]) is a traditional Egyptian dish. It is a pita stuffed with minced meat and spiced with onions, pepper, parsley, and occasionally chilies. The major variants of hawawshi are "baladi" (standard) and Alexandrian. [1]
Several varieties of kebab are popular in Egyptian cuisine, although the word kebab in local use is reserved for skewers of grilled marinated meat chunks. Skewers of grilled seasoned ground meat are called kofta. Shish taouk, which are skewers of grilled marinated chicken chunks, are another popular variety of kebab in Egypt. All kebabs are ...
Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. [3]
Afghan Kabuli palaw Rice with kofta (meatballs) and corn. Rice is a core staple food in Afghan cuisine and the most important part of any meal. [9] Challow, or white rice cooked with mild spices, [11] is served mainly with qormas (korma: stews or casseroles).
Nargesi Kebab, Nargesi Kofta or Narges Shami Kebab is an Afghan, Middle Eastern and Indian dish originating in Lucknow, Uttar Pradesh during the Mughal period [citation needed] and is a kind of kebab or kofta with a chicken egg in the middle. It is named after the Narcissus flower because kebabs look like the flower's petals when they are cut.
Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed. According to the Egyptian historian al-Maqrizi (d. 1442), [10] mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661–680) the founder of the Umayyad ...