Guest Recipe by Amina Elshafei

Guest Recipe by Amina Elshafei

On this year’s Ramadan Menu Plan we have been trying to feature recipes from a number of talented bloggers and cooks from around the world. I’ve really enjoyed making their recipes for my own family, as well as photographing some of them too.

This week we have special guest Amina Elshafei sharing one of her favourite recipes. We first got to know Amina when she appeared on Masterchef in 2012. My kids & I are huge fans of the show and right from the get go we became big fans of hers as she worked her way into the top twelve.

I had the pleasure of meeting Amina in person at one of my recent #spreadhummusnothate events and to my satisfaction she was as warm and as charming as I thought she would be!

So here is the recipe Amina very generously shared, which she says, “is one I love making at home for the family as it has elements of Egyptian and surrounding Mediterranean vibes.”

I loved making this too and I’m sure you will also!

Amina's Prawn Kofta Tagine

Yield: 4

Amina's Prawn Kofta Tagine


    For the Prawn Koftas
  • 1kg fresh prawn meat (shelled and deveined) washed and drained of liquid; reserve heads
  • 1½ tbs plain flour
  • ¼ cup parsley leaves
  • ¼ cup of coriander leaves
  • 1 tsp minced garlic
  • 1 small brown onion sliced into quarters
  • 1 tbs olive oil
  • 1 tsp finely grated lemon zest
  • 1 tsp ground cumin
  • ½ tsp Arabic mixed spices (buharat)
  • 1 tsp sumac
  • ½ tsp chili powder (optional)
  • ¾ tsp salt
  • ½ tsp ground black pepper
    For the Sauce
  • 2tbs olive oil
  • 1 onion sliced in thin wedges
  • 2 cloves garlic crushed
  • 250gms cherry tomatoes halved
  • 1 yellow capsicum sliced into thin batons
  • 1 litre vegetable stock
  • ½ tsp Arabic mixed spices (buharat)
  • 1 tbs mild harissa paste
  • ¼ cup lemon juice
  • Salt and pepper to taste
  • Handful coriander leaves


  1. In a mixer, add all prawn kofta ingredients and blitz on medium setting.
  2. Stop mixing once all ingredients are blended well together however not as a puree or mousse – try and keep the mixture slightly coarse.
  3. Rub hands with some oil and mould the prawn koftas into 5cm balls and place on a tray.
  4. Once completed, cover the koftas and refrigerate for an hour to retain shape.
  5. Whilst refrigerated, place a tagine or shallow pot pan on medium heat with the olive oil.
  6. Once oil is hot add prawn heads, onions, garlic, tomatoes and yellow capsicum and fry for 5 minutes, turning frequently.
  7. Add vegetable stock, spices and harissa paste and bring to the boil.
  8. Drop heat to gentle simmer for an hour once sauce begins to boil and cover.
  9. After an hour, remove prawn heads from the sauce and increase heat to high. Add the prawn koftas gently to the sauce.
  10. After two minutes, turn koftas over to allow even cooking as well as lemon juice.
  11. Cover the tagine or pan with a lid and allow to cook for a further 7 minutes until koftas are cooked yet tender.
  12. Season with salt and pepper to taste and garnish with fresh coriander leaves before serving.
  13. Serve with basmati rice.


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