Panko Crusted Fried Chicken (Penne/Panne)

We always grew up enjoying bifteak – breaded and pan fried steak. However, my mother also makes it with chicken. On a more recent trip to Egypt, I saw it on the table, and got excited to see bifteak. I was quickly corrected – “You mean, Penne?” Um, what? Isn’t that pasta? Well, for Egyptians, somehow penne/panne means lightly breaded and pan-fried chicken. Anyway, these are so quick, and easy to make. I put them in pita pockets with cucumbers, labne and tomato. Also, if you cannot find the thinly sliced chicken at a good price, you can also buy chicken breast and cut it half, or just use chicken tenders.

Panko Crusted Fried Chicken (Penne/Panne)
Prep Time: 20 minutes
Cook Time: 10 minutes

1 lb thinly sliced chicken breast
1/2 tsp salt
1 tsp cumin powder
1/4 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp oregano
1 1/2 cup plain panko crumbs
olive oil
1 egg

(1) Place each individual chicken breast slice in between two pieces of saran wrap. Using a meat pounder or the back of a spoon) and lightly pound the chicken so that it is evenly thin.

(2) In a bowl, place the pounded chicken breasts, salt, cumin, garlic, pepper, and oregano. Put a dash of olive oil just to give some liquid for the marinade. Set aside for at least 10 minutes. You can also prepare this step the night before for a deeper flavor profile.

(3) In a bowl, beat one egg. In a separate plate, place the panko crumbs. Then, have a clean plate out as well. This should be in an assembly line.

(4) Dip each chicken breast into the egg, then into the panko crumbs. Shake off the excess crumbs, and place on a clean plate. Repeat for all of the chicken breasts.

(5) In a large saucepan, heat 1/4 cup of olive oil. Pan fry the chicken for approximately 4 minutes per side – the meat is thin, so it should cook quickly.

(6) Serve warm – eat alone, in a sandwich, as snack, with rice, with anything, really! Enjoy!

Smokey Mediterranean Meatloaf

For my food writing class, we were told to explore a new ingredient.  I bought smoked paprika because I have never used it before.  I ended up loving it so much that everything I have made these past few days has smoked paprika in it!  I have also never attempted to make a meatloaf before.  Long gone are the days when meatloaf had a boiled egg in the middle of it! I vividly recall helping my mother peel the boiled eggs for the meatloaf she would make.  In keeping with tradition, I still used a packet of Lipton onion soup mix in the beef. While it baked, I made a tangy sauce.  I took the meatloaf out of the loaf pan, and then put it back in the oven with the sauce drizzled all over it.  The result: awesomeness.  The smokey flavor of the paprika with the tangy tomato/vinegar sauce was very unique.  The texture was soft and light (thanks to the panko!). It tasted even better the next day.  Although it looks like a lot of ingredients, it’s mostly spices of which you can tinker with to your liking.  Enjoy!

Smokey Mediterranean Meatloaf
Prep Time: 45 minutes
Cook Time: 1 hour

MEATLOAF:
1 1/4 lb lean ground beef (The 95/5 beef I buy only comes in 1.2 lb packages…)
1 packet of Lipton onion soup mix
1 cup italian panko crumbs
1 onion, diced
1 tomato, diced
3 garlic cloves, minced
1 tsp pomegranate molasses
1/2 tsp smoked paprika
1 egg
2 tbsp chopped parsley
dash cayenne pepper (optional)

SAUCE:
1 12 oz can of tomato sauce
1/2 can of water
1 tbsp vinegar
1/2 tsp onion powder
1/2 tsp cumin powder
dash cayenne pepper (optional)

(1) In a large bowl, combine all of the ingredients for the meatloaf. Use your hands to knead the mixture.
(2) Spray a loaf pan with PAM. Press the entire meat mixture into the pan. Bake in a 350 degree oven for 45 minutes.
(3) While the meatloaf cooks, combine all of the sauce ingredients in a small pot. Bring to a rapid simmer, and reduce the heat. Cook for approximately 15 minutes.
(4) Remove the loaf from the oven after 45 minutes. Flip the loaf over into a 9 inch baking pan. Pour the sauce over the meatloaf.
(5) Return the loaf to the oven for 20 more minutes, and broil for the last 5 minutes for added color. Periodically check the loaf and baste it with the sauce.

David Basha Meatballs (Dawood Basha)

I have no idea why these meatballs are called dawood basha. I think it has something to do with the Ottoman empire.  Anyway, I have ordered these meatballs at restaurants, and always really enjoyed how moist the meatballs were.  This was my first attempt at making them, and we loved them!  I didn’t make the sauce spicy because I added a lot of spice to the meatballs.  However, if you like really spicy food, then a dash of cayenne pepper in the tomato sauce will probably go a long way.  I also found these great italian panko crumbs at the grocery store, but any breadcrumbs you have on hand will work just fine. Enjoy!

David Basha Meatballs (Dawood Basha)
Prep Time: 30 minutes
Cook Time: 1 hour

1 pound of lean ground beef
1 small red onion
1 roma tomato
1/2 cup italian panko crumbs
1 egg
1 small yellow onion, diced
2 cloves garlic, minced
1 15-oz can tomato sauce
2 cups of chicken stock (16 oz)
2 tsp cumin powder
1 tsp cumin seeds
2 tsp your favorite steak seasoning
pinch cayenne pepper
black pepper
salt
olive oil
chopped cilantro (optional)

(1) In a small food processor, blend the red onion with 2 tsp cumin, 2 tsp salt and the tomato. Blend until it resembles a paste.
(2) In a mixing bowl, combine the ground beef with the onion mixture and egg. Add cayenne pepper, steak seasoning and panko crumbs. Mix all of these ingredients together.
(3) With your hands, make ping-pong size meatballs. Place on a buttered cookie sheet, with some space between them.
(4) Place the cookie sheet into a 400 degree oven for 30 minutes. If you have PAM, lightly spray the top of the meatballs before placing into the oven. This will give them a nice golden color. Remove from oven.
(5) In a dutch oven, heat 2 tbsp of olive oil. Saute the onions, cumin seeds and garlic. Add the can of tomato sauce and let simmer for a few minutes. Add the meatballs, chicken broth, a pinch of salt and black pepper. If you like spicy food, you can add a dash of cayenne pepper to the sauce too. Once the mixture comes to a rapid simmer, reduce heat and cover for 20 minutes.
(6) Prior to serving, stir in fresh chopped cilantro. Enjoy!

Panko Crusted Steak Sandwiches (Bifteak)

Nothing better than pan fried beef! This is essentially Egypt’s version of country-fried (or chicken fried) steak.  Egyptians also make a version of this with chicken, which is also called “panne”.  Why? I have no idea.  Anyway, instead of using traditional breadcrumbs, I use panko which is lighter and crispier.  I put these into sandwiches with cucumber, tomato and labne (strained yogurt) and it is delicious.

Panko Crusted Steak Sandwiches (Bifteak) 

6 pieces of thinly sliced beef (usually eye round, also called sandwich steak)
1/2 yellow onion
1 tsp cumin
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup of panko crumbs
2 eggs
1/2 cup of flour
1/2 cup of extra virgin olive oil (or canola oil)
handful of chopped parsley

(1) In a food processor, grind the onion until it is liquidy. Put aside.
(2) On a flat surface, lay out a long piece of saran wrap. Place one of the steaks in the middle. Fold the saran wrap over it, and pound the beef with a tenderizer (or the back of a ladle). Repeat for the rest of the steaks.
(3) Place the steaks in a bowl with the onion and the cumin, pepper, salt, garlic powder and some of the chopped parsley. Let marinate for at least 30 minutes in the refrigerator.

(4) While the meat is marinating, clean the workspace and set out three bowls and a flat plate. In the first bowl, place the two eggs and scramble the eggs well. In the second bowl, place the flour. In the third bowl, place the panko crumbs. Place the remainder of the chopped parsley into the panko and mix well.
(5) Remove the meat from the refrigerator. Take one steak and place it in the egg mixture. Let the excess egg drip off. Now place the same steak in the flour. Then move the steak to the panko. Make sure that the panko coats all parts of the beef. Set aside on the flat plate.
(6) Repeat for the rest of the steaks.
(7) In a large saucepan, heat up the oil. Throw a small piece of the panko in the pan to see if it sizzles. When it does, the oil is ready. Place a few of the steaks into the pan, but be careful to not overcrowd the pan.
(8) Because the meat is thin, it should not take long to cook. Watch carefully to make sure that the panko does not burn. The beef should cook in about 5 to 8 minutes per side.
(9) Place the beef in a small pita with the toppings of your choice and enjoy!