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Mutton Meatballs
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This Yemeni Jewish recipe represents an ancient tradition of Jewish life in Yemen. The flavors should be familiar to most Jews. These meatballs go well with "Seasoned Soup with Bread" recipe, also found here at JRT. Note: If you can't find Zhug at your grocery store, you can make the spice mixture yourself.

Serves: 4-6

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Mizrahi Meat Entree

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1 lb. boneless mutton or lamb, minced
1 medium onion, chopped finely
1 slice white bread, without crusts
1 egg
1 tsp. parsley, chopped
1/2 tsp. each salt and black pepper
1-2 cloves garlic, chopped
1/2 tsp. zhug (see recipe for Zhug on JRT))
1/2 tsp. sweet paprika
flour as required


  1. Mix the meat, onion, bread, egg, parsley, salt, pepper, garlic, zhug, and paprika.
  2. Knead well by hand and form into balls about 1" in diameter and sprinkle with the flour.
  3. Heat a small amount of oil in a heavy skillet and brown the meatballs.
  4. Reduce the heat, add enough oil to just cover the meatballs and cook, covered, until the meatballs are done (about 20 minutes).
  5. May be served hot or cold.

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