Egyptian boftek
Kicking off 2021 with another classic - boftek. So excited to share this one, it was tough to get exact measurements! My dear teta can never commit to one particular recipe with measurements, she simply just knows and it comes out perfectly every time as I suspect is the case with all grandmothers. So this one took a couple of trial and errors but I think we cracked it.
The other and possibly more important part of this post is that I'm hoping to finally settle the question of whether boftek made with veal vs chicken once and for all. My family have always used veal but I realised that for so many of my friends, it’s chicken or nothing! So which one is it? Vote below or leave me a comment!
Whatever your preference, I added both options below so go for your favourite or give the other a try! Both easy and super delicious.
Recipe
Egyptian boftek
Veal marinade -
400g or 4 large pieces veal escalope
1 white onion, finely minced
1 tsp salt
1/2 tsp ground pepper
Chicken marinade -
4 chicken breasts
1 white onion, finely minced
1/2 tsp salt
1/2 tsp ground pepper
2 tsp za’atar or dried oregano
Juice of one lemon (you can add the zeft too if you like)
1/4 cup greek yoghurt
Frying station -
250ml neutral frying oil like Rapeseed
2 tbsp butter
150g plain flour
150g panko breadcrumbs (I use Panko golden breadcrumbs)
2 large eggs, whisked with a pinch of ground pepper
Directions
If using chicken, place chicken breasts between 2 layers of cling film and gently pound until stretched and thinned out, careful not to break the meat. For veal, do the same if needed or ask your butcher.
Combine all the marinade ingredients in a bowl, add your meat and mix well. I use a mini veg chopper to mince the onion. Cover and refrigerate for at least 2 hours or preferably overnight. Once ready to fry, use your fingers to strip away any excess marinade.
Prepare your frying station - divide the space into four. Place the marinated meat in one corner, plain flour in another, whisked eggs in the third and lastly breadcrumbs.
Using the dry hand/wet hand method, dip each piece first into the flour, then the eggs then into the breadcrumbs shaking off any excess as you go and transfer onto a clean plate.
Heat the frying oil and butter until sizzling or at 175C. Carefully place each piece in making sure not to overcrowd the pan and fry for 3-4 minutes on each side. Know to flip when the edges start to brown.
Remove and place on a kitchen towel lined plate and serve warm on its own or with molokheya and rice. Bel hana!
