An Abkhazian dish from the Batumi area, on the Black Sea Coast.
1 pound of pork butt
3/4 pound of beef chuck
1 small onion, peeled
4 large garlic cloves, peeled
1/2 teaspoons of cayenne
1/2 teaspoon of ground coriander seed
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of dried fenugreek
1/2 teaspoon of dried savory
2 tablespoons of ground barberry or sumac
1 pound of caul fat, if available (fatty tissue around intestines)
2 teaspoons of salt
Grind together the pork, beef, onion, and garlic. Work the spices in well with your hands and not with a spoon.
Soak the caul fat in warm water with a little vinegar until it becomes pliable, then cut it into 4-inch squares. Place a mound of ground met mixture on each square and enclose in the fat to make a plump meatball. Fry the meatballs over low heat until cooked through nicely browned. Serve with tkemali sauce. If caul is not available then form the meatballs like you normally do.
Labels: Recipe from Niko Dadiani