- 250 g beef, lean, double-ground
- 250 g pork, minced
- 75 g onion, chopped
- 75 g dried pomegranate seeds
- 50 g caul fat (optional)
- 5 garlic cloves, minced
- 45 ml pomegranate juice
- 3 tsp red pepper flakes
- 2 tsp barberry, ground
- 1 green chilli pepper
- 1 tsp dried dill
- 1 tsp dried fenugreek
- 1 tsp dried marjoram
- 1 tsp dried savoury
- 1 tsp sumac, ground
- 1 tsp black pepper, ground
- 1 tsp coriander seeds, ground
- Salt, large pinch
- Grape vinegar, three splashes
- Butter, for frying
Soak onions in pomegranate juice for four hours.
Purée onion mixture with garlic, green pepper, and pomegranate seeds.
Add this wet mixture to the dry ingredients, add the vinegar and leave for 5 minutes to allow the flavours to mingle.
Combine the two minces, add to the wet mixture. Leave to rest in the refrigerator for two hours.
Shape the mixture into 50 gram balls, wrap in caul if using. This quantity will make 16 balls. Separate into three batches of 6, 5 and 5.
Add butter to a small frying pan. Fry each batch over a medium heat.
After three minutes the moisture in the balls will be released into the pan.
After 10 minutes turn heat up and all the moisture to evaporate.
Repeat with remaining batches.
Serve with tkemali (plum) sauce or with tomato sauce.