Libyan-style Menchi Katsu

Ingredients

In this Libyan adaptation of Menchi Katsu, we incorporate traditional Libyan spices such as cumin, coriander, and paprika to infuse the meat with rich flavors. Additionally, we use locally available ground meat, typically beef or lamb, instead of the traditional Japanese mixture of ground beef and pork. The dish is served with Libyan condiments like harissa or tahini sauce for an authentic Libyan touch. We alse have the original recipe for Menchi katsu, so you can check it out.

• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into patties of your desired size and thickness.
3. 3.
   Dip each patty into the beaten eggs, ensuring it is fully coated.
4. 4.
   Roll the patties in the breadcrumbs, pressing gently to adhere the breadcrumbs to the meat.
5. 5.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
6. 6.
   Carefully place the coated patties into the hot oil and fry until golden brown on both sides, approximately 4-5 minutes per side.
7. 7.
   Once cooked, transfer the Menchi Katsu to a paper towel-lined plate to drain excess oil.
8. 8.
   Serve hot with your choice of Libyan condiments such as harissa or tahini sauce.

Treat your ingredients with care...

• Ground meat — Ensure the meat is well-seasoned and mixed thoroughly with the spices and other ingredients to ensure even flavor distribution.
• Breadcrumbs — If you prefer a finer texture, you can pulse the breadcrumbs in a food processor before using them to coat the meat patties.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder or cayenne pepper to the meat mixture.
• If you prefer a lighter version, you can bake the Menchi Katsu in the oven instead of frying. Preheat the oven to 200°C (400°F) and bake for approximately 20 minutes, flipping halfway through.
• Serve the Menchi Katsu with a side of fresh salad or steamed vegetables to add a refreshing element to the dish.
• Experiment with different dipping sauces such as yogurt-based sauces or spicy tomato chutney to customize the flavors according to your preference.
• Leftover Menchi Katsu can be refrigerated and enjoyed the next day. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes or until heated through.

Serving advice

Serve the Libyan-style Menchi Katsu hot as a main course accompanied by a side of steamed rice or couscous. Alternatively, you can serve it as an appetizer or snack with a selection of Libyan condiments such as harissa or tahini sauce for dipping.

Presentation advice

Arrange the Menchi Katsu on a platter, garnished with fresh herbs such as parsley or cilantro for a pop of color. Serve alongside the chosen condiments and a side of rice or couscous. The golden-brown crust of the Menchi Katsu will be visually appealing and inviting.