Egyptian Buftek Recipe (بفتيك)
Buftek is a crispy, golden-fried delight made from thinly sliced veal or beef. Tender on the inside and crunchy on the outside, it's a simple yet flavorful Egyptian classic
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Ingredients
- * 500 grams beef top round, or veal escalopes, sliced lengthwise (1/2" thick)
- Meat Marinade , recipe follows
- Flour Coating Mixture , recipe follows
- Egg coating , recipe follows
- Breading , recipe follows
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
Flour Coating
- 1 cup all purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon 7 spices
Egg Coating
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 minced garlic clove
Breadcrumbs Coating
- 2 cup unseasoned breadcrumbs, add more if needed
For Frying
- 1/3 cup ghee
- 1/4 cup unflavored or vegetable oil
Instructions
- 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.* 500 grams beef top round, or veal escalopes
- 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.
- 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 1-3 hours max.
- 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.
- 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.
- 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.
- 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.
- 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
- Pound the meat thinly & evenly: Ensure the veal or beef is evenly thin to achieve a tender, crispy texture.
- Season well: Generously season the meat and breadcrumbs for maximum flavor.
- Dry before Coating: Before coating with flour, dry the meat slices throughly with kitchen paper.
- Don’t overcrowd the pan: Fry in batches to ensure even cooking and a crispy crust.
- Keep the Buftek crunchy: After frying the Buftek, let it discard any excess oil over fine mesh sieve instead of kitchen paper.