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
tsp. each salt and black pepper
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 2 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]