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Kurdish Lamb Meatballs with fried rice


500g (1 Lb) minced lamb (can be replaced with beef)

2 shallots

2 garlic cloves

2 celery sticks (Include the leaves)

1 bunch chopped parsley

1 chile

2 tbs tomato paste 3 tbs fine flower

1 tsp Salt

2 tsp Pepper

1 tsp Cumin

Olive oil to fry with

1 cup rice (or make as much rice as you need)

For this recipe there are a lot of ingredients, but if you make this at home in a plastic bag, you can bring it out ready to throw on the fire. Simple and easy. Place your meat in the plastic bag. Finely chop up all the fresh ingredients and add to the meat with all the rest of the ingredients (apart from the rice which we will cook out on our adventure or pre cook at home).

Mix well in the plastic bag and you are finished. When out on the location where you are going to eat, boil the rice. (you can also do this before you head out, so it is preboiled).

While the rice is boiling, you can fry your meat balls until they are crusty brown on the outside. Do not throw away the oil or clean the pan after you finished frying the meatballs. Just add the rice and fry in the oil from frying the meatballs until eavenly coated, but add more oil to the pan if there is not enough. If you brought cold rice with you, just heat it up in the pan while coating with all the juices from frying the meatballs until warm. If you have little fuel left on your stove, or very little firewood, flatten the meatballs into patties so they take less time to cook. Serve with meatballs on top of rice. Sprinkle cut up parsley for decoration and enjoy! The perfect adventure moment!

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