Kuftes (Minced Balls)

Ingredients

• one pound three ounces of minced mutton
• pieces of onion fried in butter
• salt
• one teaspoonful of cardamoms
• one teaspoonful of cumin
• a pinch of caraway
• a good pinch of pepper
• a considerable quantity of minced parsley
• two ounces of butter

Method

1. 1

   Fry onion, cook meat, mix with spices and parsley, form into balls, stew slowly with water and butter, garnish with eggs and lemons, and serve with bread.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.

Kuftes (Minced Balls). Take one pound three ounces of minced mutton, and let the eighth part of it remain uncooked. Have some pieces of onion fried in butter, and when they become of a brown colour fry the meat in it ; add some water and boil till tender. When this is done, take it out and put in some salt, one teaspoonful of cardamoms, one teaspoon- ful of cumin, a pinch of caraway and a good pinch of pepper, all ground together. Then grind the eighth part of the meat which was kept uncooked, and mix it with the fried meat, the ground condiments, and a considerable quantity of minced parsley, and make all this into small balls. Put them in a pan along with a little Water and two ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.