Egyptian rice kofta

Ingredients:

1- Half a kilogram of minced meat, low fat.

2- Two cups of Egyptian rice.

3- Two cups of medium grain rice.

4- Four medium tomatoes.

5- Half a cup of parsley.

6- Half a cup of dill.

7- Two medium potatoes.

8- One grain of onions, medium in size.

9- Three cloves of garlic.

10- Teaspoon each of ground chili, ground ginger, beef spices, black pepper, turmeric and cumin.

11- Half a teaspoon of ground habat al Baraka.

12- Pinch of cardamom.

13- A quarter cup of vegetable oil.

14- A quarter cup of olive oil.

15- A cup of tomato paste.

16- salt.

17- Water.

How to prepare:

1- Soak the medium grain rice with lukewarm water for a quarter of an hour, then after a quarter of an hour has passed we wash it well and halve it from the water, and crush it.

2- We wash the Egyptian rice and soak it in warm water for three hours.

3- Finely chop the parsley and dill.

4- Chop garlic cloves, and chop the onions into thin slices.

5- Chop the potatoes in the form of fingers.

6- We prepare a suitable pot, put the minced meat, and add salt, spices, cumin, turmeric, cardamom, nigella, chili, and ginger and mix them all together well, then add the crushed rice gradually with mixing all the ingredients well by hand with the possibility of placing them in the kubba machine The special feature is to obtain a homogeneous and coherent mixture.

7- Make the mixture of meat and rice in the form of fingers.

8- We prepare the sauce by placing a little vegetable oil in a deep cooking pot, then heat the oil, stir the onion slices until they take a transparent color, then add the chopped garlic to it with stirring, then add a little spice and salt, then add the chopped tomatoes and stir the mixture, after minutes we add Tomato Paste Then the water, and leave the mixture until it becomes static, adding salt.

9- We put the vegetable oil with olive oil, and fry the fingers of the meat with the abundant oil until it becomes fried on both sides, then remove it from the oil and halve it.

10- We put the fingers of the fried meat into the tomato sauce after it boiled, and leave it on fire for half an hour.

11- Add the potato fingers to the sauce.

12- We cook the Egyptian rice by putting a little vegetable oil in a pot, and then we put the rice after washing and filtering it from the water in the hot oil, then we doused it in hot water, and we leave it on the fire until it becomes tender.

13- Then served with Egyptian rice.