Monday, 22 April 2013

Meatballs in tomato sauce كفتة بالدمعة Kofta bil dema-a

I was looking through the massive amount of cooking footage I still have on the computer and discovered a gem.  While our second child was still a baby and not a toddler I made Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a.

I have always enjoyed eating good tasting meatballs and Kofta  كفتة   is basically an Egyptian meatball.  Kofta can be made so many different ways and it can be fried, or barbecued  or cooked in a tomato based sauce and left to simmer away absorbing flavours on the stove (or this can be done in a slow cooker).  

The key, as with any type of meatball, is to make sure they are browned first as this seals the meatballs and stops them from falling apart in the cooking process.

When I went back and watched the footage I got to reminisce and enjoy those memories from when the kids where so little.  I think this must be one of my favourites, if not my favourite video.  Take a look and let me know what you think...oh, and the food too!

We always had Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a with rice but I know that many people eat meatballs with pasta.  These could easily be eaten served over pasta if you like.  But at home it was rice.  I love the rice soaking up the sauce and I often used to mush up the meatballs and stir it all together through the rice.  I do that for the kids and they love it.  

As with most things feta cheese, olive and a green salad at the table and it is a complete meal.

Love to have your feedback so let me know how you go making this.

Meatballs  كفتة  Kofta
Kofta Barbecued

Meatballs  كفتة  Kofta
Fried Kofta

Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a
Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a

Tuesday, 16 April 2013

Pulses and grains

It has been a while since we had some vocabulary.


Today I thought we could focus on pulses and grains.

Pulses                                       Albekol                                                    البقول
Black eyed peas/beans            Fasolia Ein Sodah                            سوداء عين الفاصوليا
Broad (fava) beans                  Fasolia aredah                                        (فافاالفاصوليا
Grain (cereal)                          Hebob                                                       حبوب
Chickpeas                               Homoss                                                   الحمص
Lentils                                     Adss                                                          عدس
Rice                                        Roz                                                          الأرز
Vermicelli                               Shereiah                                                     الشعيرية
Pasta                                      Makarona                                                معكرونة 

Black eyed peas/beans            Fasolia Ein Sodah                            سوداء عين الفاصوليا

Black eye peas are soaked overnight then cooked with meat in a tomato based sauce.

Broad (fava) beans, Fasolia aredah, (فافا) الفاصوليا)
Broad (fava) beans, Fasolia aredah, (فافاالفاصوليا
Broad beans are used to make the ever popular Ful Medames.  Such a great way to eat broad beans, the slow cooked beans are then flavoured with oil, lemon, salt, garlic, and served with finely chopped onion, tomato, cucumber as well as feta cheese and eggs as an optional extra. For more details check out my previous entry (

Rice was a staple in our household.  Made fresh almost daily to go along with pretty much anything.  We often used vermicelli as it can be fried in butter or oil before the rice and water is added.  As part of the rice dish, it adds colour and flavour.

Vermicelli     Shereiah    الشعيرية
Vermicelli     Shereiah    الشعيرية

Rice is served with most main dishes including Tabikh (dishes cooked in a pot on the stove).  Our equivalent of meatballs was served with rice rather than pasta, and while there are several dishes which contain other Carbohydrates such as pasta or potatoes, rice is still an accompaniment.

Rice    Roz    الأرز
Rice    Roz    الأرز

I still love eating rice, especially with salad and a simple dressing of oil, salt and lemon.  And feta cheese.

fata wi ros (Bread with rice)
fata wi ros (Bread with rice)

Baked fish with bulgur grains
Baked fish with bulgur grains

Grilled fish with red rice (Rice in tomato sauce)
Grilled fish with red rice (Rice in tomato sauce)