Dogfish kofta meatballs
Difficulty level: very easy
Servings 4 people
Ingredients
- 4 pita breads
- 200 g hummus
For the kofta
- 600 g fruit bat flesh (without skin)
- ½ onion finely chopped
- 2 pods garlic
- 1 c. coffee cumin ground
- 1 c. coffee coriander ground
- ½ c. coffee paprika soft
- 1 c. coffee harissa
- ½ bunch coriander fresh chopped
- Salt
- Pepper
- Olive oil (for cooking)
For the tomato salad
- 4 tomatoes very ripe
- ½ onion red
- ½ bunch mint fresh
- 1 c. tbsp olive oil
- ½ lemon (juice)
- Salt
Instructions
-
Roughly chop the dogfish flesh with a knife. Mix with onion, crushed garlic, spices, harissa, chopped fresh coriander and spices. Season (salt and pepper). Shape into meatballs.
-
Mix the tomatoes cut into small cubes, the red onion, the chopped fresh mint, the olive oil, and the lemon juice then add salt.
-
In a hot pan, cook the meatballs for 3 to 4 minutes on each side, turning them carefully.
-
Spread a generous 1 spoonful of hummus on each pita warmed in the oven or in the pan. Place 3 to 4 dogfish balls and garnish with mint tomato salad.
© French Pavilion
