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Monday, December 22, 2014

Egipatske cufte od pasulja (Egyptian bean balls)

Sastojci: 400g belog pasulja, 1 crni luk, 2 cena belog luka, sok od jednog limuna, 2 kasike iseckanog lisca persuna ili korijandera, 1 kasicica kima u prahu, 1 kasicica seckanog korijandera, 1/2 kasicice aleve paprike, 1/2 kasicice kurkume, 1/2 kasicice praska za pecivo, susam, 50g brasna, jogurt, ulje za przenje.

Priprema:
1) Potopiti pasulj u vodu i ostaviti 12 sati. Ocediti. Staviti u blender i blendati da dobijete zrnastu masu.
2) Crni luk i beli luk oljustiti i sitno iseckati. Pomesati pasulj, crni luk, beli luk i persun ili korijander. Dodati kim, korijander, alevu papriku, kurkumu, prasak za pecivo, sok od limuna. Dobro promesati i ostaviti 15 minuta.
3) Uzimati po 2 kasike i praviti cufte, blago pritisnuti dlanovima.

Napomena: ako je suvise meko, dodati jos malo brasna i vode i ostaviti 15 minuta da odstoji.

4) Cufte posuti susamom i prziti u vrelom ulju. Staviti na papir da upije visak masnoce.
5) Posluziti uz jogurt i Egipatski hleb od jecma.


Ingredients: 400g white beans, 1 onion, 2 cloves garlic, juice of one lemon, 2 tablespoons chopped parsley leaves or coriander, 1 teaspoon cumin powder, 1 teaspoon chopped coriander, 1/2 teaspoon cayenne pepper, 1/2 tsp turmeric, 1/2 teaspoon baking powder, sesame seeds, 50g flour, yogurt, oil for frying.

Preparation:
1) Soak the beans in water and leave for 12 hours. Drain. Put in blender and blend to get the grain mass.
2) Onions and garlic peel and finely chop. Mix the beans, onion, garlic and parsley or coriander. Add cumin, coriander, red pepper, turmeric, baking powder, lemon juice. Mix well and leave for 15 minutes.
3) Take 2 tablespoons and make meatballs, gently press with palms.

Note: if it is too soft, add a little flour and water and leave for 15 minutes to rest.

4) Balls sprinkle with sesame seeds and fry in hot oil. Put on paper to absorb excess fat.
5) Serve with yogurt and Egyptian barley bread.

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