Sufra Dayma: Crumbed Chicken Kofta By Moushira Abdel-Malek Makes 35 Ingredients: 700 gms chicken breast fillets 2 tbsp finely grated onion 1 whole onion quartered 1tbsp finely chopped parsley leaves 1/2 cup béchamel sauce (thick) 2 eggs + dash of milk (beaten) 1 cup breadcrumbs (fine) Oil for frying Salt + pepper + grated nutmeg + allspice 2 cinnamon sticks + 2 cardamom pods + 1 small mastic pod Method: Wash and drain chicken fillets. In a large cooking pan, filled with boiling water, add quartered onion, cinnamon sticks, cardamom pods, mastic pod and chicken fillets. Bring again to the boil. Cover and allow to cook over medium heat. When chicken is well done, remove from pan, discard water and its contents and allow fillets to cool off. Process fillets in food processor until finely processed. In a large bowl, combine chicken, grated onion, seasoning, parsley and béchamel sauce. Mix to combine thoroughly. Form mixture into medium oval patties. Dip each in egg and milk mixture, then coat well into breadcrumbs. Fry in hot oil over medium-high heat, to golden on both sides. Serve hot as a side dish with pasta, vegetables and salads.
