You can serve these Egyptian fish balls as mezze or finger foods at a party. Use any white fish, such as cod, haddock, bream, whiting, or hake.

　　

Ingredients

makes 40-50 small balls

　　2 pounds skinned fish fillets

　　2 eggs

　　2 teaspoons salt

　　1/2 teaspoon pepper

　　2 teaspoons ground cumin

　　2–4 cloves garlic, crushed

　　2/3 cup fine breadcrumbs or matzo meal

　　1/2 cup finely chopped flat-leaf parsley or cilantro (optional)

　　Flour

　　Oil for deep-frying

　　

Step 1

Cut the fish fillets into pieces and finely chop them in the food processor for 5 seconds.

　　

Step 2

Beat the eggs lightly and add salt, pepper, cumin, and garlic. Mix with the fish and add the breadcrumbs or matzo meal. Work very well with your hands into a stiff paste. Wet your hands and take lumps of paste and roll them into balls the size of large marbles. Pour plenty of flour on a plate and roll the fish balls in it, covering them lightly with flour.

　　

Step 3

Deep-fry briefly in hot oil until browned all over, turning them over once. Drain on paper towels and serve, preferably hot.

　　

Variations

Step 4

Instead of cumin, add 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne or ground chili pepper.

　　

Step 5

A Gulf States version has 3 tablespoons ground dried limes (see page 44), 1 teaspoon turmeric, and 1/2 teaspoon cumin as flavoring.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf