RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Arook Thayin: Spiced Poultry Meatballs - meat
This reminded me--along with the famous Jews of Cochin, there was a community of Iraqi traders that settled near Bombay something over a 150 years ago. They adapted the local ingredients to their traditional foods and came up with something like this: AROOK THAYIN Yield: 4 + servings 2 scallions, white and light green part only 1 lb. ground chicken 2 eggs beaten 1 tsp. freshly grated ginger (or 1 tsp. ground) 1/2 tsp. ground cinnamon 1/2 tsp. very finely chopped green chillies 2 Tbsp. potato starch Dash cayenne pepper Dash salt Cottonseed or vegetable oil for frying METHOD: Cut the scallions into 1" slices and then cut into thin strips lengthwise (fine julienne). Mix ground turkey with the seasonings, scallions and potato starch. Add eggs and mix again. Do not overmix. Cover and refrigerate for at least one hour, or overnight. Preheat enough oil (about 1/2" deep) in a heavy skillet with high sides or in a wok. Using 2 spoons, wet them first in cold water, then lift enough chicken mix in one spoon to make a ball. Slide the ball off into the hot oil with the second spoon. Make sure oil is hot enough to burn (about 300 F). Turn the balls after 2 minutes, cook another 2-3 minutes on the second side, or until brown on the outside and done on the inside. Check one for timing the rest of them. B/
