extra crispy lamb meatball knafeh bites with sweet and sour
Ingredients
Ingredients
Ingredients
Makes approx. 16
Meatballs:
400g minced lamb
2 tsp garlic paste
1 tbsp chopped coriander
1 tsp paprika
1 tsp stock powder
1 tsp white pepper
1 tsp curry powder
1 tsp thyme
1/2 tsp salt
2 tbsp breadcrumbs
1 egg
200-250g knafeh dough
An extra egg (beaten for coating)
Approx 2 tbsp melted butter or oil
Oil for frying
Date Dip
175g pitted dates
250ml apple cider vinegar
50ml water
1/2 tsp seven spice
1 tbsp brown sugar
Method
Ingredients
Ingredients
Meatballs:
Combine all meatball ingredients thoroughly in a bowl.
Blitz knafeh dough in a food processor until broken down into small pieces - do not turn into powder!
Mix melted butter or oil into the broken knafeh dough - just enough to slightly moisten the dough.
Form minced meat mixture into bowls (roughly between a tsp and tbsp in size)
Meatballs:
Combine all meatball ingredients thoroughly in a bowl.
Blitz knafeh dough in a food processor until broken down into small pieces - do not turn into powder!
Mix melted butter or oil into the broken knafeh dough - just enough to slightly moisten the dough.
Form minced meat mixture into bowls (roughly between a tsp and tbsp in size) using palms of your hands.
Roll each ball into beaten egg mix, and then cover with knafeh dough mix, ensuring the entire ball is coated.
Lay out all the coated balls on a lined baking tray ready for frying.
Pour oil up to around 2/3 of a deep pan and heat for frying - should be hot enough for a ball to sizzle immediately but not brown straight away.
Deep fry meatballs on medium heat for around 5 minutes - balls should be a deep golden brown. Cut into one to ensure meat is fully cooked - i.e. no pink at all!
Date Dip
Simmer all ingredients on a low heat until the dates begin to fall apart.
Once dates have decomposed as much as possible, strain the mix. Don't throw away the pulp, great for smoothies etc.
Simmer the liquid residue on a very low heat until it thickens.
Tips
Ingredients
Tips
Best to try out one meatball before rolling out and coating all the others to see if you want to adjust the taste - this mix is not spicy but you may want to add chilli powder for more of a kick.
Some knafeh dough bits will come off when frying, this is fine. The bigger the pan the better so you can fry in as few batches as possible.
As with all fried delights, nest served fresh and hot.
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