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VARIATIONSUse less meat.
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Substitute grnd turkey1 medium egg for the large
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PREPARATION (30 min)
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Place the bulgur in a small bowl, add in sufficient cool water to cover and let soak for 10 min.
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Drain through a sieve lined with a piece of cheesecloth.
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Wrap the cheesecloth around the bulgur and squeeze out the excess water.
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Or possibly USE INSTANTPlace the chickpeas in a blender or possibly a food processor fitted with a metal blade and blend till finely minced.
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(Or possibly coarse chop)
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COOKING (30 min chilling and 30 min cooking)
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Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well.
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With cool, wet hands, roll the mix into 30 balls,about 1-1/2 in (3 cm) in diameter.
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Place on a large plate, cover and chill for at least 20 min.
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Re-roll the chilled meatballs, if necessary, to refine the shape.
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Heat half the oil in a large, non-stick skillet over medium heat.
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Reduce the heat to low, add in half the meatballs and cook, moving and turning over frequently, till browned on all sides and cooked in the center, about 6 to 8 min.
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Test one for pink-center.
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Transfer to paper toweling when done.
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Cover with foil to keep hot.
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Heat the remaining oil in the skillet and cook the remaining meatballs.
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Place meatballs on a hot serving platter.
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Serve warm, garnished with mint and salad leaves or possibly dandilion greens.
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Serve with yogurt in a bowl.
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100 recipes from the Cuisines of 13 countries.
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mcRecipe/patH.22Au96]
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NOTES : Served with a salad with cucumber - it was a complete meal.
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As appetizer, sweeten by adding 1 generous Tbsp.
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of red currant jelly to the meatball.
