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.


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