Buftek is Egyptian fried steak. It is an iconic meat delicatessen that scores high among adults as well as kids. Try to make it once in your kitchen and you will become a huge fan. 

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What Is Buftek

The word Buftek originates from the French word “Biftek” which means in English Fried Beef Steak.

Buftek is by far the most popular Egyptian beef dish. In some ways, Egyptian Buftek is a close kin to Veal  Milanese, as both uses breadcrumbs and not Panko (used in schnitzel).

Yet,  the difference between Buftek and Veal Milanese, is that the Egyptian rendition could be made with veal or beef.

Also, Milanese is fried in oil while Buftek is fried in ghee (or a mixture of ghee and oil).

One more thing that sets Egyptian Buftek apart is the rich scent and flavor of ghee that imparts into this delicacy during the frying of the meat.

Buftek alludes to the influences of European communities on the food repertoire of Egypt. Historically, Europeans flooded to Egypt to live and thrive in the 19th century and onward, taking advantage of the significant privileges offered to them by the Ottoman episode that Egypt was part of, back then.

Buftek Is Inexpensive Egypt Meat Delicacy

In Egypt, no festivity is complete without Buftek!

When it comes to Egyptian beef recipes, Buftek is probably the highest denominator dish among Egyptians,  given its thin and soft meat slice, graced with a crunchy, seasoned layer of breadcrumbs. 

This unmatched popularity explains why Egyptian homecooks spend significant time, even during scorching summer days, frying and rotating in sizzling fat piles of golden buftek for families and guests. 

I believe that the best meat cut is top round that is an inexpensive meat cut, yet delivers a splendid flavor.

 

How-To Make Buftek 

Buftek is a labor of labor!

While it is not difficult to make Buftek, making it right entails a multi step process. Precision is key to achieve a crisp one with a golden skin that doesn’t separate from the meat as they are fried in hot oil. 

Step 1 

Slice The Meat: The proper thickness of Buftek is 1/4 an inch. To achieve such paper thin slices, I freeze the meat cut for 20 minutes to become firm and easier to handle. With a sharp knife I barely slice the meat slice into 1/2 inch thickness long slices. Place the slices between two sheets of plastic film and pound them to 1/4 inch thick. ( check step 2)

Step 2

Pound the meat: First use the textured side of the meat mallet to pound the meat slices and break up their tissues. This will tenderize the meat and give easy access to the marinade to permeate the meat. Then, use the flat side of the mallet and pound until it reachs the 1/4 inch thickness slices. 

Step 3

Marinate the meat: Place the meat in a non-reactive bowl or a glass deep dish, and marinade it, adding onion juice, lemon juice, spices, and olive oil. Cover the dish with plastic film and let it sit in the fridge for  one hour minimum or  12 hours (overnight) max. Find the marinade ingredients in the recipe below.

Step 4

Prepare the coating: Add flour to a shallow dish and season the flour. In a second separate bowl, beat 2 eggs, and mix in ½ cup whole milk, salt and pepper, and one crushed garlic clove. In another shallow dish add the breadcrumbs in an even layer.

Step 5

Dry the meat: This is a crucial step as the meat slices have to be totally dry before you dip them in the flour. Otherwise, the meat juices will dampen the flour and wont get the crunchy skin of buftek that is known for. To dry the meat slices, lay them down on a double layers of kitchen absorbent paper and tap the meat slices dry with the same kitchen paper. Proceed to step 6, when you feel that the meat are no longer wet. 

Step 6

Assemble the Buftek: First, dip the meat slices, one by one, in the flour to cover each, shake any excess and then dip in the eggs (ditto) and then in the breadcrumbs. Use the palm of your hands to press the breadcrumbs onto the surface of the meat. Take time to do that. The breadcrumbs have to stick and thoroughly cover  the meat slice.  

Step 7

Fry the Buftek:  Add the ghee and oil to a shallow frying pan. (see notes below in the recipe). To test whether the oil is hot enough,  throw a pinch of breadcrumbs. If it fries and rises to the surface of the oil in 10 seconds, then the oil is ready.

If your pan is large, don’t add more than two slices at a time. Cast iron skillet is ideal for frying as it heats evenly. 

Move and shake the pan in circular motion to trap the air. Be extra careful while shaking the pan so the hot fat doesn’t splatter and burn your skin. 

Fry 3 minutes on each side, and then transfer to a paper-towel-lined baking tray and sprinkle with more salt. Repeat with remaining meat slices. 

For maximum control, use a Kitchen tweezer to flip the meat slices, and  place the Buftek over kitchen absorbent paper to drain the excess oil.

Step 8

Garnish and serve: Garnish the buftek with lemon slices and fresh aromatic herbs. Sprinkle some freshly ground pepper and salt. Keep it in the oven to keep warm. Serve warm next to a salad or pasta.

Check Out More Iconic Egyptian Beef Recipes 

You might also like:

• Kabab Hala (Egyptian Meat Stew)

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Buftek (Egyptian fried Steak)

TOOLS 

• Food tweezer
• Medium glass mixing bowl
• Frying Pan 
• Kitchen absorbent paper 

 INGREDIENTS 

• 500 grams beef top round, sliced lengthwise or veal escalopes

The Marinade 

• Juice of one onion
• Juice of one lime
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon nutmeg
• 1/2 teaspoon 7 spices

The Coating 

Flour layer

• 1 cup all purpose flour (see recipe below)
• 1/2 teaspoon paprika 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon 7 spices

Egg Layer:

• 2 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 minced garlic clove

Breadcrumbs Layer:

• 2 cup unseasoned breadcrumbs, add more if needed

DIRECTIONS

1. Slice The Meat: The proper thickness of Buftek is 1/4 an inch. To achieve such paper thin slices, I freeze the meat cut for 20 minutes to become firm and easier to handle. With a sharp knife I barely slice the meat slice into 1/2 inch thickness long slices. Place the slices between two sheets of plastic film to start pounding them.
2. Pound the Meat: First use the textured side of meat mallet to pound the meat slices and break up their tissues. This will tenderize the meat and give easy access to the marinade to permeate the meat. Then, use the flat side of the mallet and pound until it reachs the 1/4 inch thickness slices.
3. Marinate the Meat: Place the meat in a non-reactive bowl or a glass deep dish, and marinade it, adding onion juice, lemon juice, spices, and olive oil. Cover the dish with plastic film and let it sit in the fridge for one hour minimum or  12 hours (overnight) max.
4. Prepare the coating: Add flour to a flat dish and season the flour . In a second separate bowl, beat 2 eggs, add a ½ cup whole milk, salt and pepper, and one crushed garlic clove. In a shallow dish, add the breadcrumbs. 
5. Dry the Meat: This is a crucial step as it will impact the adherence of the skin to the meat during the frying of the Buftek. Lay the meat over a layer of kitchen absorbent paper and tap the meat slices dry. When the meat is no longer wet proceed with the rest of the recipe.
6. Assemble The Buftek: First, Dip the meat slices in the flour, shake any excess and then dip in the eggs (ditto) and then in the breadcrumbs. Use the palm of your hands to press the breadcrumbs onto the surface of the meat. Take time to do that. The breadcrumbs have to stick and thoroughly cover the meat slice.  
7. Shallow fry the Buftek:  Add the ghee and oil to a shallow frying pan. (see notes below in the recipe). To test whether the oil is hot enough,  throw a pinch of breadcrumbs. If it fries and rises to the surface of the oil in 10 seconds, then the oil is ready. If your pan is large, don’t add more than two slices at a time. Cast iron skillet is ideal for frying as it heats evenly. Move and shake the pan in circular motion to trap the air. Be extra careful while shaking the pan so the hot fat doesn’t splatter and burn your skin. Fry 3 minutes on each side, and then transfer to a paper-towel-lined baking tray and sprinkle with more salt. Repeat with remaining meat slices. For maximum control, use a Kitchen tweezer to flip the meat slices, and  place the Buftek over kitchen absorbent paper to drain the excess oil.
8. Garnish and serve: Garnish the Buftek with lemon slices and fresh aromatic herbs. Sprinkle some freshly ground pepper and salt. Keep it in the oven to keep warm. Serve warm next to a salad or pasta.

NERMINE’S NOTES:

• If you shop at a local butcher, ask him to slice and pound the steaks to save you time and energy.
• Buftek could be breaded and stored in the freezer for up to three weeks.
• Use food tweezers instead of tonges to avoid scratching or breaking the meat crust
• Be extra careful while shaking the pan so the hot fat doesn’t splatter and burn your skin. 
• Check this link to learn how to juice an onion at home