Koftit Ferakh 2

Chicken Balls 2

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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Here is a modern version of the same dish. Yet another recipe is given.


  • 250 g (8 oz) cooked boned chicken (preferably white meat)
  • 1 slice <


Mince the chicken. Trim the bread of crusts, soak in water and squeeze dry. In a large bowl, mix the minced chicken, crumbled bread, veal, parsley and egg, and season to taste with salt and pepper. Knead well and roll into marble-sized balls.

Melt butter or oil in a large, deep frying pan, and fry the chicken balls, shaking the pan, until they are gently browned all over. Add a