4) Cook eggs until soft, shiny, and moist. Stir w/spatula, shifting uncooked eggs to run under cooked portion.
3) When fat is hot, add eggs, reduce heat. 2) Heat saute pan over moderately high heat (325), add small amount of fat. Be sure to season the meat before you begin dredging. 1) break eggs into a bowl, whisk, add milk/cream and blend. However, be aware that few appetizers in the world will bring you as much pure unadultered joy as freshly fried bestile, wrapped in paper towels and eaten with your hands when they are still hot, crispy, and soft inside. Were using pork cutlets, but the method is the same with other cutlets or thin fish fillets. The preparation of the ingredients, the shaping of the bestile, and frying, are all time-consuming steps, and by the time you finish this recipe, your kitchen will resemble a battlefield. In my opinion, these patties are a labor-intensive dish. This made us kids very happy, and we jumped on the serving tray to grab at least a couple of bestile before they were gone. My aunt often prepared them as an appetizer when the family met at my grandparents’ home for special occasions, for Shabbat, and for Jewish festivals.
These fried mashed potato patties, are one of my Aunt Lois’ specialties. To dredge means to lightly coat food with flour or breadcrumbs before frying or grilling. Typically, diced food pieces are between 3 mm (1/8-inch) to 1.5 cm (1/2-inch) in size depending on the recipe needing to be. By cutting food into smaller pieces, it allows for more consistent cooking and can reduce cooking time. Fried bestile hold a special place among the Libyan Jewish recipes that I most love (and that nevertheless, I rarely prepare), because they have a magical madeleine effect on me. Dicing is a basic cooking technique that involves cutting fruits, meats and vegetables into small cubes of equal size.
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