You can serve these Egyptian fish balls as mezze or finger foods at a party. Use any white fish, such as cod, haddock, bream, whiting, or hake.
Recipe information
Yield
makes 40-50 small balls
Ingredients
Preparation
Step 1
Cut the fish fillets into pieces and finely chop them in the food processor for 5 seconds.
Step 2
Beat the eggs lightly and add salt, pepper, cumin, and garlic. Mix with the fish and add the breadcrumbs or matzo meal. Work very well with your hands into a stiff paste. Wet your hands and take lumps of paste and roll them into balls the size of large marbles. Pour plenty of flour on a plate and roll the fish balls in it, covering them lightly with flour.
Step 3
Deep-fry briefly in hot oil until browned all over, turning them over once. Drain on paper towels and serve, preferably hot.
Variations
Step 4
Instead of cumin, add 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne or ground chili pepper.
Step 5
A Gulf States version has 3 tablespoons ground dried limes (see page 44), 1 teaspoon turmeric, and 1/2 teaspoon cumin as flavoring.
