Batter-Fried Meatballs- Qadi Qada

This tasty Saudi Arabian dish likely has a history that goes back hundreds of years. Included in the medieval culinary texts of the Arabs, are similar dishes that were cooked in the kitchens of caliphs in Baghdad in the ninth and tenth centuries. In the Arab Gulf, there are various types of meatballs and a range of meatball dishes.

SERVES: 4 to 6

PREP TIME: 50 minutes

COOKING TIME: 1 hour and 20 minutes

STANDING TIME: 2 to 3 hours plus 10 minutes

INGREDIENTS:

• 3/4 cup (90 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 oz/7 g (1 envelope) active dry yeast mixed with 1 teaspoon sugar and 1/4 cup (65 ml) warm water, then allowed to stand for 10 minutes
• 2 large eggs, beaten separately
• 1 lb (500 g) ground lamb or beef
• 4 cloves garlic, crushed to a paste
• 1/2 cup (110 g) cooked long-grain white rice, mashed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Arabian Gulf Spice Mix (Baharat)
• Generous pinch of ground red pepper (cayenne)
• Oil, for deep-frying

INSTRUCTIONS:

1. Mix together the flour, baking powder, yeast mixture, 1 of the eggs and, if needed, a little water in a mixing bowl, to form a pancake-like batter. Cover with a tea towel and set aside for 2 to 3 hours.
2. Mix together the meat, garlic, rice, salt, black pepper, Arabian Gulf Spice Mix, ground red pepper and the remaining egg in another mixing bowl. Shape into walnut size meatballs and place in a medium saucepan with a lid. Add enough water to cover the meatballs and bring to a boil.
3. Cover and cook over medium-low heat for 40 minutes. Carefully remove the meatballs with a slotted spoon and set aside to cool.
4. Pour about 11/2 inches (3.75 cm) of oil (enough to submerge the meatballs) into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer.
5. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
6. Dip the meatballs in the batter and gently drop them into the oil, one at a time, until the top of the oil is covered with meatballs, but not tightly packed. Deep-fry until light brown. Remove with a slotted spoon and set on paper towels to drain.
7. Serve hot with Refreshing Green Salad or Diced Vegetable Salad with Tahini Dressing