Sunday, January 19, 2014

Middle Eastern Meatballs- The World on My Plate series!

There is nothing more pleasurable than dunking into a plate full of meatballs also known as kebabs on a chilled winters afternoon. The other day, i had a few guest for lunch and they disappeared as if they just weren’t there. Happiness for the cook :)
Meatballs or Kebabs are usually served as appetizers in the Middle Eastern Mezze Platter. Unlike cutlets, that require a boiled potato to bulk it up; meatballs use just meat and are shallow fried. The trick is in getting meat with a little bit of fat on. This fat is rendered during cooking and gives the final product a nice kiss of fat while helping to retain the moisture.
It may also be a good idea to make an extra batch and store in the freezer. Just take out whenever you want them and fry. Hot and fresh!!!

Middle Eastern Meatballs
  • 400 grams minced meat (feel free to use any kind of meat you like. Also, make sure to buy meat that has some fat on it.)
  • 1 small bunch spring onions, finely chopped
  • 6-8 cloves garlic, minced
  • 1 small piece of ginger, minced
  • 2 small green chillies, finely chopped
  • 2 teaspoons, paprika Or 1 teaspoon red chilli powder
  • 1 teaspoon, sumac Or 1/2 teaspoon, lemon zest
  • 1 teaspoon oregano flakes
  • 1/2 teaspoon cumin seeds
  • A fist full of Corriander and mint leaves, finely chopped
  • Oil for shallow frying
  • Salt to taste
  • A nice helping of freshly ground pepper.
  • In a mixing bowl combine all ingredients (except flour) and mix well so the spices are well integrated into the meat.
  • Refrigerate for about 20 odd minutes.
  • Once done, add the flour and once again give it a good mix. Meanwhile heat the oil in a shallow pan
  • Shape the mince into quenelles or desired shape and fry till rustic brown on each side.

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