Daily News Egypt

Bites Fil Beit: Batates we kofta -Potatoes with baked kofta - Daily News Egypt

Advertising Area

Advertising Area

Bites Fil Beit: Batates we kofta -Potatoes with baked kofta

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitIngredients:

  • 1 kg minced beef – lah-ma maf-roo-ma
  • 1 kg potatoes,(5 potatoes) peeled and cut into thick slices – ba-ta-tes
  • 2 large tomatoes, peeled and cut into thick slices – ta-ma-tam
  • 1 large onion, peeled and cut into slices – ba-sal
  • 1 green pepper cut into slices – fel-fel akh-dar
  • 1 red and yellow pepper cut into slices – fel-fel ah-mar and fel-fel as-far
  • 3 tablespoons tomato paste, dissolved into 1 1/2 cup water – sal-set ta-ma-tem
  • 1 teaspoon pomegranate syrup(optional) – debs al rom-aan
  • Salt and pepper– malh and fel-fel


  • Preheat oven to medium heat, about 180 degrees.
  • Divide the minced meat into balls, each the size of an egg, and then flatten each ball into a circle to make small patties.
  • In a baking pan, arrange the patties one next to the other.
  • Place the potato slices as a layer on top of the patties, then layer the tomato slices on top of the potatoes.
  • Layer the onion slices on top of the tomatoes, and the green, red and yellow pepper slices as the last layer on top.
  • In a small mixing bowl, mix together the tomato paste, salt, pepper and pomegranate syrup, and then pour evenly over the baking pan.
  • Cover the baking pan with aluminum foil and place in the over for 30 minutes or until potatoes are cooked. Remove aluminum foil and leave for an additional five minutes in the oven before taking it out.
  • Serve with white rice and salad.

Advertising Area

Breaking News

No current breaking news

Receive our daily newsletter