 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 2 |
|
Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. She says, “Koutlets are very tasty and are popular hot at a buffet or cold as snack or for picnics.” Serve with pita bread and an herby green salad. Ingredients:
3 eggs |
1 onion, grated |
2 tablespoons fresh parsley, chopped |
1 lb new potato, peeled |
1 lb ground lamb |
1 cup dried breadcrumbs |
oil, for frying |
salt |
fresh ground black pepper |
mint leaf, to garnish |
Directions:
1. In a large bowl, beat eggs.
2. Add the onion and parsley.
3. Season with salt and pepper and beat together.
4. In a saucepan large enough to hold the potatoes, add enough water to cover the potatoes, and bring to a boil. Add salt, potatoes, and boil 20 minutes, or until tender.
5. Drain potatoes and set aside to cool.
6. When potatoes are cool enough to handle, coarsely grate them.
7. Add grated potatoes and lamb to the egg mixture and mix together. Knead by hand for 3 to 4 minutes until thoroughly blended.
8. Take a handful of meat and roll it into a ball.
9. Coat the meatballs with the bread crumbs, molding each into a triangle, about 5 inches long.
10. Coat with the bread crumbs again.
11. In a large frying pan, heat the oil.
12. Fry the koutlets over a medium heat for 8 to 12 minutes until golden brown, turning occasionally.
13. Serve hot, garnished with mint.
|
|