A meatball of Middle Eastern style and influence made of bulgur, and a mixture of lamb and beef, spiced according to region but always including fresh mint and coriander leaves.
Makes 2½ cups
½ lb ground lamb
½ lb ground beef
½ cup cooked bulgur
6 cloves garlic, minced fine
1/3 cup fresh mint, chopped fine
1/3 cup fresh parsley, chopped fine
1/3 cup fresh cilantro, chopped fine
1/3 cup fresh oregano, chopped fine
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon dried oregano
1 cup ouzo
3 eggs, beaten
Salt and pepper
Pinch of red chili flakes
In a large mixing bowl mix together all ingredients, except the eggs and ouzo, with your hands until well mixed. Sprinkle with salt and pepper. Add the ouzo and mix well again. Add the eggs and gently mix together until all moisture is distributed evenly.
Shape into 1½ inch even balls and refrigerate for at least half an hour and up to an hour.
Heat oil in a large frying pan and place a pinch of chili flakes in the oil. Fry meatballs on medium high heat rolling around to ensure even cooking on all sides. Drain on paper towels.