Saturday,22 September, 2018
Current issue | Issue 1162, (29 August - 4 September 2013)
Saturday,22 September, 2018
Issue 1162, (29 August - 4 September 2013)

Ahram Weekly

Sufra Dayma:

Serves 4 - 6
500 gm minced beef
1/2 cup crushed wheat (fereek)
1 onion (grated)
1/2 onion (finely chopped)
1 tsp crushed garlic
2 tbsp each: coriander leaves, parsley leaves, dill leaves (chopped)
1 cup fresh tomato juice
1 tbsp tomato paste
1 tsp each: salt, pepper, allspice, cumin
Oil for frying
1 tbsp olive oil

Wash wheat under running tap water until clear from all residue.  Soak for 30 minutes then wash again until water is clear. Strain well and drain in a colander.  Mix wheat with grated onion, garlic, seasoning and green leaves.  Process in a food processor then remove to combine with minced beef.  Process combined mixture, in batches, to smooth. Remove and shape into small lemon-sized balls; (yields approx. 25 - 30).  In a large frying pan, add enough oil to deep-fry meatballs.  Brown on all sides and remove on kitchen paper towels.  
To make the sauce: 
Heat a large cooking pan on high.  Add olive oil and lower heat to medium.  Add chopped half onion.  Stir only until translucent. Season to taste with salt and pepper.  Add tomato juice and paste.  Bring to a boil, then cover and allow to cook, over low heat.  Check occasionally, adding hot water, when needed.  Bring back to the boil.  Add fried meatballs. Cook for 15 to 30 minutes, according to beef tenderness.  Serve with rice and a green salad.

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