Kufta Malabbasi - Appetizing Coated Meat Balls

posted on: Dec 16, 2024

By: Habeeb Salloum/Arab America Contributing Writer

This Saudi Arabian dish was likely first prepared in Baghdad in the days of the famous 8^th/9^th century caliph Harun al-Rashid.  A dish cooked twice was the specialty of that age.  Strangely dishes such as this one are not common today in the Greater Syria area but found more so in the Arab Gulf countries. 

These deep-fried batter coated meatballs make a meal in themselves.

Makes about 25 meat balls

1-pound ground beef or lamb

1 large onion, minced 

4 tablespoons Basmati or any other long grain rice, rinsed

1/2 cup finely chopped fresh parsley leaves

1/2 cup finely chopped fresh coriander leaves (cilantro)

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1 teaspoon dried mint

1/2 teaspoon cinnamon

1/2 teaspoon ground coriander seeds

1/2 cup water

3 large eggs, beaten with 2 tablespoons water 

1/2 cup all-purpose flour 

1 teaspoon baking powder 

oil for deep-frying 

Preheat oven to 350ºF.

In a food processor, place the meat, onion, rice, parsley, coriander leaves, salt, pepper, mint, cinnamon and the ground coriander seeds and process for1 to 2 minutes.  Take a tablespoon at a time of the mixture and roll into balls about the size of walnuts then place in a greased 2-quart casserole. Add the water then cover and bake for 40 minutes.  Remove from oven and leave aside until cool. 

In a bowl, whisk together the eggs, flour and baking powder to make a batter then set aside. 

In a medium-sized saucepan, place the oil from 1- to 2-inches deep and heat over medium.  Dip the meatballs in the batter then deep-fry until golden brown.  Drain on paper towel and serve immediately.

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