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Arook Thayin: Spiced Poultry Meatballs - meat

Posted by : Brian Mailman

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/

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