The custom of adding small meatballs to soup and stew dishes goes back to medieval times. They called them kubab (sing. kubba), and they ranged in size from the very small (as small as hazelnuts, and called bunduqiyyat), to big ones as large as Seville oranges, called narinjiyyat. Today, we make them as small as sparrows’ heads, and hence the name ras il-‘asfour; they are sometimes generically referred to as kuftayat.
Add these beautiful spi