POTATO AND MEAT BALLS

These balls are made from potatoes and beef. In Morocco they were called pastel and in Tunisia they were called banatesh. In Iraq they were called kubeh patata, and in India patis. Ashkenazi Jews make something similar called a knish. In all of the above versions, the dish calls for a treat with potato and beef filling.

Makes six to eight servings

6 large cooked potatoes, peeled and mashed 1 hardboiled egg, peeled and cut into cubes 250 gr. beef, cooked in water (ground, cut into

cubes or shredded)

10 stalks of parsley, rinsed and chopped finely 2 medium onions, peeled and chopped

¼ tsp. turmeric

½ tsp. cinnamon

½ tsp. black or white pepper ½ tsp. salt

2 eggs

Oil for frying

¾ cup (100 gr.) flour, sifted 1 egg, beaten Serving suggestion: ½ lemon

Place mashed potatoes in a bowl. Add the egg cubes, cooked meat, parsley and onion.

Season with turmeric, cinnamon, pepper and salt. Add the two eggs and mix well.

Heat oil in a frying pan. Prepare balls from mixture and then roll them in flour and then egg. Fry them in hot oil for a few minutes on each side until golden brown.

Serve hot. Each guest can squeeze a little lemon juice on balls if desired.