Minced Meat Dishes

Behind the seemingly inexhaustible range of subtly varying and intriguing minced meat balls, one can discern the creative spirit responsible for the luscious designs which decorate Arab pottery, carpets and minarets. It inspired in cookery a rhythmic and prolific repetition as it did the floral and geometric patterns, endless variations on a theme. Each district and each town has striven to offer its own particular speciality for a meat ball.

One thing they all have in common is a perfectly smooth texture. To achieve this, the meat is usually minced two or three times, then pounded, sometimes with a little grated onion, until it becomes extremely soft and pastry. A food processor reduces meat to a paste in minutes. First blend the chopped onion until practically liquefied, then add the meat, egg or eggs (if used) and seasonings, and blend at high speed until pasty. Other ingredients should then be added and blended for a short time until thoroughly mixed. It is also possible to knead the meat to a paste with your hands.