By eatmundo · August 4, 2026
🇪🇬AI-generated imageSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Bifteck Masri. The percentage is the share of ingredients the two recipes have in common.
Tortang TalongIn the Philippines · same ingredients62%
PelmeniIn Russia · same ingredients57%
Forfar Bridie (Traditional Scottish Savoury Pastry)In the United Kingdom · same ingredients57%
Succulent Egyptian-style pan-seared beef cooked with a mountain of caramelized onions. This dish is rich, tender, and deeply savory, making it a classic comfort food across Egypt.
According to eatmundo's ingredient comparison, the closest dish to Bifteck Masri from another cuisine is Tortang Talong (Philippines): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 600g of tender beef across the grain into 8 thin slices and pound each slice between sheets of plastic wrap to an even 5 mm thickness.
- 2
Grate 1 large onion and mix the onion pulp and juice with 4 minced garlic cloves, 1 tsp allspice, 1 tsp salt and 1 tsp black pepper. Coat the beef cutlets on both sides and marinate in the refrigerator for 30 minutes.
- 3
Beat 2 eggs in a shallow dish with a pinch of salt, and spread 150 g breadcrumbs in a second shallow dish.
- 4
Scrape the excess onion marinade off each cutlet, dip it in the beaten egg, then press it firmly into the breadcrumbs so both sides are fully coated. Let the coated cutlets rest for 10 minutes so the crust sets.
- 5
Heat 100 g ghee in a large frying pan over medium-high heat to 175°C, until a breadcrumb sizzles immediately.
- 6
Fry the cutlets in batches without crowding the pan, about 2 minutes per side, until deep golden brown and crisp and the beef is cooked through. Turn them only once.
- 7
Transfer the fried cutlets to paper towels to drain, and keep them warm in a 90°C oven while you fry the remaining batches.
- 8
Serve the cutlets hot, straight away, while the crust is still crisp.
Frequently Asked Questions
What is Bifteck Masri?
Bifteck Masri (bofteek) is an Egyptian breaded beef cutlet: thin slices of beef are marinated with grated onion, garlic and allspice, coated in egg and breadcrumbs and fried in ghee until golden and crisp. It is typically served as a savory main course for lunch or dinner.
Which beef cut is best?
Sirloin or tenderloin work best, as they stay tender when pounded thin and fried quickly.
Can I use butter instead of ghee?
Yes, but ghee adds a distinct nuttiness and depth of flavor that is characteristic of Egyptian cuisine.
What should I serve it with?
It is perfectly served with baladi bread for dipping or over a steaming plate of vermicelli rice.
How do I keep the breading from falling off?
Scrape off the excess onion marinade before dipping, press the crumbs on firmly, let the coated cutlets rest for 10 minutes and turn them only once while frying.
🇪🇬AI-generated image
