From the Greek word for “doll,” these Greek meatballs make lovely finger food, as good cold as they are hot.

　　

Ingredients

serves 4 or more

　　1 slice white bread, crusts removed

　　1 pound lamb, beef, or veal

　　1 egg

　　1/4 teaspoon ground allspice or 3/4 teaspoon ground cinnamon

　　Salt and pepper

　　3 tablespoons chopped flat-leaf parsley

　　Vegetable oil for shallow frying

　　

Step 1

Soak the bread in water and squeeze dry. Put the meat in the food processor with the bread, egg, allspice or cinnamon, salt, and pepper, and blend to a soft homogenous paste. Add parsley, and process very briefly to amalgamate it.

　　

Step 2

Wet your hands with water and roll the meat paste into marble-sized balls, and deep-fry in hot oil for a few minutes, until cooked through and a rich brown color. Drain on paper towels.

　　

Variation

Step 3

For an alternative Arab flavor, use 1 teaspoon cumin and 1/2 teaspoon coriander and, if you like, a pinch of ground chili pepper, instead of allspice or cinnamon.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf