Egyptian Cutlets Recipe
Ingredients
3 dices stale bread
1 egg
1 teaspoon coriander powder
Coriander leaves
1/4 teaspoon pepper powder
Salt
Grind to a paste:
250 gms. mutton, finely minced
1 large onion garlic cloves
Directions
Soak the bread for ten or fifteen minutes and squeeze out the water.
Mix all the ingredients well and pound with a heavy knife.
Flatten the mixture and leave it to dry, preferably in a refrigerator.
After half an hour, add salt and mix well.
Divide the mince into ten sections and shape into cutlets.
Fry the cutlets on a moderate fire.
Drain and serve on a flat dish.
Sprinkle with lemon juice, if desired, and garnish with thin rounds of raw onions and whole green chillies.
Parathis or kulchas form a delicious accompaniment.
Mix all the ingredients well and pound with a heavy knife.
Flatten the mixture and leave it to dry, preferably in a refrigerator.
After half an hour, add salt and mix well.
Divide the mince into ten sections and shape into cutlets.
Fry the cutlets on a moderate fire.
Drain and serve on a flat dish.
Sprinkle with lemon juice, if desired, and garnish with thin rounds of raw onions and whole green chillies.
Parathis or kulchas form a delicious accompaniment.
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