My dear friend Varda is known for her hospitality and great cooking. Whenever I visit her I find myself enjoying a great meal. This time she came up with absolutely delicious chicken meatballs. Many of you have probably eaten chicken meatballs before, yet the recipe Varda came up with is something else. I tried it at home, of course, and it really worked. Simple and super tasty. Enjoy!
Varda’s chicken meatballs
- 400gr minced chicken meat
- 1 egg
- ½ dl bread crumbs
- 1 onion
- 1 onion
- 2 cloves of garlic
- 2 red hot chili peppers
- 1 tin of crushed tomatoes (500gr)
- 1 tin of chickpeas
- generous splash of oil
- 2 teaspoons of red sweet paprika
- 2 teaspoons of turmeric
- black pepper
- 1 table spoon sugar
- Start with the meatballs.
Chop the onion and parsley.
- Mix all the ingredients well.
- Make meatballs the size of ping pong balls.
- Fry on a pan just until the meatballs get golden color (Do not overcook, for they will go on cooking in the sauce.)
- Leave the meatballs aside and prepare the sauce:
- Chop the onion and garlic and fry in oil.
- Chop and add the chili.
- Add the crushed tomatoes.
- Add sweet paprika, turmeric and black pepper.
- Balance the final taste with salt and sugar.
- Let simmer slowly for 20 min.
- Add the chickpeas and the meat balls to the sauce and cook slowly for another 20 min.
- Serve with rice.
I have been working in the same studio with Ofer Amir since the mid 90s.
Besides being a great photographer colleague and friend, Ofer also happens to be an excellent cook and pastry chef. From time to time he treats us in the studio with his latest culinary discoveries or just his favorite dishes.
Here is Ofer’s recommendation for a perfect Pita bread.
Ofer`s perfect Pita bread
- Pita bread, 20 pieces
- 1 kg white flour
- 1.5 teaspoon salt
- 3 tablespoons of sugar, syrup or honey
- 3 even tablespoons of dry yeast
- 2 tablespoons olive oil
- 2-3 cups of water
- Sift the flower to the mixing bowl and add the salt and yeast, mix.
- Mix the oil, honey and 2 cups of water and add the mixture into the flour. Adjust the mixer on slow speed and let mix for 6 minutes. If the dough is too dry, add some water. The ready dough should be soft and smooth and not stick to your hands.
- Sprinkle some flour on the dough and let rise for 15-20 minutes.
- Knead the dough with your hands to take the air out and divide the dough to 15-20 balls.
- Sprinkle the working surface well with flour.
- Shape one ball at a time into a flat disc of about 15 cm diameter.
- Cover all pitas with a towel and let rise for another 10 min.
- Heat the oven to maximum heat (250-300°C).
- Place the pitas on a baking paper on a tray and bake for 4-5 min.
- Watch that the pitas will not get dark but grow puffy and very light brownish color.
- Let cool a bit and eat them warm and fresh. If some are left over, they keep at their best when stored in the freezer. Then just thaw and warm them in the microwave oven on mid power for 45 sec.