by Daniel Rogov
Grind the chickpeas finely and combine with the salt, cardamom, pepper and dill seed, mixing well.
In a skillet, heat 2 Tbsp. of oil and lightly brown the ground beef and chicken.
Combine the meat, chickpea mixture and egg, mixing well by hand. Form into meatballs about 1" (2 1/2 cm) in diameter. In a saucepan, heat the chicken stock and cook the meatballs in the stock until done (about 45 minutes). Drain and serve hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.