½ kilo chopped mutton
or lamb
1 medium onion, chopped finely
1 slice white bread, without crusts
1 egg 1 tsp. parsley, chopped
1 clove garlic, chopped
½ tsp. each salt and black pepper
¼ tsp. hot paprika (may use more, to taste)
about 3 Tbsp. flour
oil as required
In a mixing bowl combine
the meat, onion, white bread, egg, parsley, garlic, salt, pepper
and paprika. Knead well by hand and form into meatballs about 2½
cm. in diameter. Roll the meatballs in the flour, coating
lightly. In a heavy skillet heat a small amount of oil and in
this brown the meatballs over a high flame. Reduce the flame, add
enough oil to just cover the meatballs and cook, covered, over a
medium flame until the meatballs are done (about 20 minutes). May
be served hot or cold.
Serves 6.
area : North Africa
course : meat dish
source : Daniel Rogov's “The Wonder of Couscous”, through Marion [IRE_tag]