Served as main course. Non-vegetarian dish. Speciality: High Protein, Reduced Carbs diet.

1 lb ground Lamb

1/4 cup finely chopped Scallions

1/2 teaspoon ground Cinnamon

1 teaspoon ground Cumin

1 teaspoon ground Allspice

1 teaspoon Salt

3 Tablespoons Semolina

1 Egg

Vegetable Oil, for frying

Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina. Beat the egg and add to the bowl. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour. Line a baking sheet with plastic wrap. Scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel. When the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

Preparation time: 35 minutes

Cooking time: 55 minutes

Serves: 6-8

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