- 3/4 pound of ground chicken (with a bit of fat)
- 1 egg
- 1/4 cup (packed) of minced herbs, such as basil and cilantro
- 1/2 cup of shredded kashkaval cheese (or any hard cheese such as swiss or cheddar)
- 2 cloves of garlic, mashed in a mortar with a dash of salt
- 1/2 teaspoon of sumac, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of paprika
- DUKKAH to coat the chicken croquettes: 1 cup of ground toasted almonds, 1/2 cup of ground toasted pecans, 1/2 cup of toasted sesame seeds, 1 teaspoon ground coriander, 1 teaspoon of salt, 1/2 teaspoon of smoked paprika.
- 1 cup of flour
- 2 eggs, beaten
- 3 cups of vegetable oil
- 1 lime, quartered
Serve with a creamy mustard vinaigrette: Place two tablespoons of your favorite honey-mustard in a bowl; add two tablespoons of rice vinegar and 3 tablespoons of olive oil. Mix well to combine.
- Place the chicken in a bowl; add the minced herbs, the egg, the spices, garlic paste and shredded cheese. Pour the cup of flour in a small bowl, beat the eggs in another bowl, pour the dukkah in the third bowl. Shape the chicken into balls with a cookie dough scooper and dip them in flour. Line them up on a cookie sheet lined with a piece of foil.
- Pour the oil in a large skillet and heat it to 375F. Dip the chicken balls in egg then in the dukkah. Place in the fridge while the oil heats up. Fry for about 5 minutes till golden and cooked and drain on paper towels. Serve with a mustard sauce and wedges of lime if desired.
NOTE: Kashkaval is a sheep’s milk cheese that is sold at all Middle-Eastern and ethnic stores; it is mild in taste and very popular in Lebanon.
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