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Epicurious

Koftit Ferakh

Rolled into marble-sized balls, they make a nice appetizer.

Recipe information

  • Yield

    serves 4-6

Ingredients

2 cooked chicken quarters, preferably breasts
2 large slices white bread
Milk
1 large egg
Pinch of turmeric (optional)
Salt and pepper
Flour
Vegetable oil for deep-frying
Juice of 1/2 lemon (optional)

Preparation

  1. Step 1

    Skin and bone the chicken, and remove any sinews and hard membranes.

    Step 2

    Remove the crusts from the bread. Soak the slices in a little milk and squeeze dry.

    Step 3

    Put the chicken, bread, egg, and seasonings through the food processor and blend to a paste. Knead well and shape into marble-sized balls.

    Step 4

    Roll them in flour and fry in hot oil about 1/2 inch deep, turning them over once, until a dark-golden color.

    Step 5

    Serve the balls hot or cold, with a few drops of lemon juice squeezed over them if you like.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMeatballMiddle EasternChicken BreastChickenPoultryStarterDinnerNut FreeFryFood ProcessorCookbooks
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