Yonit Zuckerman, Queen of the Kitchen published by Modan (Photo: Afik Gabay)
Yonit Zuckerman, owner of the successful blog "Queen of the Kitchen", grew up in an authentic Moroccan home with lots of cooking and a great love for the kitchen. She learned the art of cooking from her mother, who used to cook wonderful pots for the whole family every week, from Grandma Mame and from Grandma Sultana, who was a famous cook in Morocco. We chose to give you a taste of Grandma Sultana's meatballs, here they are before you.
"This recipe is passed down from generation to generation and belongs to the Sultan family and the Marciano family (for those who didn't understand until now, I'm Zuckerman from my husband's side). These patties are a delicacy, they have magic, and in each dish they take on a different taste. They're rich in vegetables that add color, texture and flavor, so they're always mellow, always juicy and always delicious!"
Grandma Sultana's meatballs (Photo: Afik Gabay)
Groceries
For meatballs
- 1/2 kg minced chicken
- 150 g beef (preferably pondra)
- Large potato, cooked and mashed into a puree
- 1 grated onion on a thin grater
- 1 grated carrot on a thin grater
- 1 grated zucchini on a thin grater
- 1/4 bundle chopped parsley
- 1/4 bundle chopped corcorrospera
- Egg XL
- As Pithras Al Shop
- 1 tablespoon chicken soup powder
- 1/4 tsp. turmeric
- Salt and white pepper
For coating and frying
- 2 beaten eggs
- Chews
- 1/2 cupflour
- Semi-deep frying oil
Sauce
- 3 huge onions, sliced
- 3 tbspoil
- 2 tablespoonssugar
- 1 tablespoon chicken soup powder
- 1/4 tsp. turmeric
- White pepper sheath
- For conversion table click here >
Method of preparation
How do you make Grandma Sultana's meatballs?
1Prepare the patties:Place in a bowl both types of meat with mashed potatoes, finely grated vegetables, herbs, egg and spices. Mix well until a uniform mixture is formed. Cover and refrigerate for half an hour to an hour to set.
2Prepare two bowls, one with beaten eggs and the other mix semolina and flour. If you don't like semolina, you can only flour. I personally love the delicate crunchyness and dreamy taste that semolina gives to the coating.
3Heat a pan with oil for semi-deep frying. Form 6-5 cm patties, dip each patty in a semolina-flour mixture and then in an egg, and fry in a hot pan for 3-2 minutes, or until golden brown. No need to fry them whole-frying, slightly golden-haired on both sides and take out.
4Prepare the sauce:In a wide sutage, steam the onions for about half a minute to dry the liquids. Add the oil and fry for another 4 minutes. Add sugar, stir with a wooden spoon and continue frying for about 3 minutes, until slightly golden.
5Add <> to <>.<> cups boiling water, chicken soup powder, turmeric and a drop of white pepper. Mix, cover the saucepan and lower the heat. Cook for fifteen minutes. If the sauce is too thick, add more boiling water.
6Add the patties to the sauce. Cook for half an hour on the lowest flame.
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