Ground lamb is kneaded with harissa, cumin and fresh coriander, shaped into small meatballs and air-fried, making the intensely spiced lamb meatballs of Tunisian cuisine.
Thoroughly knead the ground lamb with the harissa, cumin, coriander, grated onion and egg.
Pinch off small pieces of the mixture and shape firmly with your hands; this step keeps the meatballs from falling apart.
Arrange the meatballs in the air fryer basket and fry at 200°C for 12 minutes; if you do not have an air fryer, bake at the same temperature in a preheated oven for 18 minutes.
Wet your hands slightly while shaping the meatballs so the mixture does not stick. Allergens: contains egg.
If harissa is unavailable, a mix of red pepper flakes and a pinch of cumin gives a similar sharpness.
Admin DadaGastro · verified in test kitchenKöfteler bence biraz fazla acı olmuş, harissa miktarını azaltmak isteyenler için bir uyarı eksik. Yine de kıvamı ve dokusu gayet iyiydi, dağılmadan piştiler, airfryer gerçekten işe yaradı.
Haklısınız, harissa markadan markaya acılık farkı gösterebiliyor; ilk seferinde yarım kaşıkla başlayıp tadına bakarak artırmanızı öneririz.
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