Ground Meat Rolls
ROSTO MADQOUQA MARTADELLA
- 2 1/2 lbs lean meat (beef or mutton)
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 egg whites
- 1/2 cup white wine
- 1/2 cup vinegar
- 1 tsp. tomato paste
- 1 stick cinnamon
- 2 bay leaves
Pound meat in a mortar until pasty or grind several times
through fine blade of meat grinder. Mix well with seasonings
and egg whites. Form into rolls about two inches in diameter
and four inches long. (A hard boiled, shelled egg may be placed
inside each roll.) Dip in slightly beaten egg white, then in toasted
bread crumbs and brown well in hot samneh or other shortening.
Make a sauce with one cup water, the wine, vinegar, cinnamon
stick, bay leaves and tomato paste. Cook meat rolls in sauce
until meat is done and sauce thickened. Lift meat from sauce.
Cool. Slice. Serve hot or cold. Thin slices are good appetizers
with cocktails. Hot, the meat may be served as a main course,
accompanied by its own sauce, and fried potatoes, vegetables
and salad.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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