Koukla

1. 1

   Soak the bread in water and squeeze dry.

2. 2

   Put the meat in the food processor with the bread, egg, allspice or cinnamon, salt, and pepper, and blend to a soft homogenous paste.

3. 3

   Add parsley, and process very briefly to amalgamate it.

4. 4

   Wet your hands with water and roll the meat paste into marble-sized balls, and deep-fry in hot oil for a few minutes, until cooked through and a rich brown color.

5. 5

   Drain on paper towels.

6. 6

   For an alternative Arab flavor, use 1 teaspoon cumin and 1/2 teaspoon coriander and, if you like, a pinch of ground chili pepper, instead of allspice or cinnamon.

No additional tips available.