Bunduqiyya (Hazelnut-Shaped Meatballs)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- lean red meat
- tail fat
- dirham salt
- dirham dried coriander
- green coriander leaves
- chickpeas (ḥimmaṣ)
- lean meat for kubab
- dirhams spice mix
- egg yolks
- rosewater
Instructions
- Render tail fat, sweat small-sliced lean meat with half a dirham each of salt and coriander.
- Cover with warm water, add green coriander and a handful of peeled crushed chickpeas.
- Crush a handful of boiled chickpeas; form hazelnut-sized spiced kubab each stuffed with crushed chickpea; add.
- Near doneness add ~2 dirhams coriander, cumin, pepper and cinnamon.
- Arrange separated egg yolks on top, sprinkle rosewater, wipe sides, settle and take up.