Sautéed Chicken Balls (Koftit Ferakh)

The use of finely minced meat is common in the Middle East. These 'kofta' may be formed as patties as well. They are delicious in a pita pocket.

• 2 chicken breasts, cooked, skinned and boned
• 2 large slices white bread, with crusts removed
• Milk for soaking
• 1 large egg
• Pinch of turmeric (optional)
• Salt and pepper
• Flour for rolling
• Oil for deep frying
• Juice of 1/2 lemon (optional)

METHOD

In a food processor mince chicken meat (or chop extremely fine if a food processor is not available). Soak bread slices in a little milk then squeeze dry. Rip into pieces.

In a bowl combine chicken, bread, egg and seasonings. Knead well and shape into balls about 1 cm. in diameter. Roll these in flour and fry in deep hot oil until cooked and dark golden in color.

Serve hot or cold, with a few drops of lemon juice squeezed over.

recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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