Mutton Meatballs

by Daniel Rogov

1/2 kg. boneless mutton or lamb, minced
1 medium onion, chopped finely
1 slice white bread, without crusts
1 egg
1 tsp. parsley, chopped
1/2 tsp. each salt and black pepper
1-2 cloves garlic, chopped
1/2 tsp. zhug (see note at the end of this recipe)
1/2 tsp. sweet paprika
flour as required

Mix the meat, onion, bread, egg, parsley, salt, pepper, garlic, zhug, and paprika. Knead well by hand and form into balls about 1" (2 1/2 cm.) in diameter. Sprinkle with the flour.

Heat a small amount of oil in a heavy skillet and brown the meatballs. Reduce the heat, add enough oil to just cover the meatballs and cook, covered, until the meatballs are done (about 20 minutes). May be served hot or cold either as a first course or with Seasoned Soup with Bread.

Serves 4-6.

Note: Zhug, the most popular spice mixture of Yemen, can be purchased at delicatessen stores specializing in ethnic cuisine. If you cannot find it, you can make it at home by pureeing 1 cup of fresh chili peppers and then adding 1/2 cup each of parsley and coriander leaves, blending again and then adding 1 Tbsp. minced garlic, 1 tsp. each of salt, pepper and ground cumin and a pinch of ground cardamom. Keep in mind that this flavorful blend is fiery hot and should be used only in very small quantities.

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.