Koftet el Samak

Directions

1. 1
   Cut the fish fillets into pieces and finely chop them in the food processor for 5 seconds.
2. 2
   Beat the eggs lightly and add salt, pepper, cumin, and garlic.
3. 3
   Mix with the fish and add the breadcrumbs or matzo meal.
4. 4
   Work very well with your hands into a stiff paste.
5. 5
   Wet your hands and take lumps of paste and roll them into balls the size of large marbles.
6. 6
   Pour plenty of flour on a plate and roll the fish balls in it, covering them lightly with flour.
7. 7
   Deep-fry briefly in hot oil until browned all over, turning them over once.
8. 8
   Drain on paper towels and serve, preferably hot.
9. 9
   Instead of cumin, add 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne or ground chili pepper.
10. 10
    A Gulf States version has 3 tablespoons ground dried limes (see page 44), 1 teaspoon turmeric, and 1/2 teaspoon cumin as flavoring.