Mudaqqaqāt Sādhija (Plain Pounded-Meat Balls)

Ingredients

• fatty meat
• lean red meat
• tail fat
• chickpeas
• rice (aruzz)
• dirhams spice mix
• cinnamon stick
• dried dill (shibitt)
• salt
• dirham cinnamon

Instructions

1. Put small-cut fatty meat in the pot; pound thin-sliced lean meat with a little tail fat, a handful crushed chickpeas and a handful washed rice into large kubab.
2. Cover the meat with water, boil, add the kubab; when set, lift meat and kubab out.
3. Render fresh tail fat, discard cracklings, return meat and kubab and stir until colored; season with ~2 dirhams coriander, cumin, pepper, mastic and cinnamon.
4. Cover with water, add a cinnamon stick and a ring of dried dill; boil once, discard the dill, add a handful washed rice and half a handful chickpeas.
5. When cooked, settle over a quiet fire, dust with half a dirham cinnamon, wipe sides and take up.