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A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers. Feel free to add more heat by increasing the amount of cayenne.
Place the ground beef in a large bowl and add the chopped green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamon, cinnamon and juice of lemons. Combine throughly. Flour a surface suitable to rolling out dough. Place the meat mixture on the floured surface. Knead in one cup of flour at a time until all of the flour is kneeded in. Next form meat-dough balls about the size of a small meatball and fry on all sides in the oil until browned. Frying time is ten to fifteen minutes per batch. Drain on paper towels and serve warm.
Ingredients
- 1 pound ground beef
- 3 green bell peppers, chopped
- 1/4 teaspoon salt
- 6 cloves garlic, finely chopped
- 2 teaspoons caraway seeds
- 1 pound onions, finely chopped
- 1 teaspoon cayenne
- 5 crushed cardamon pods
- 1 teaspoon cinnamon
- Juice of two lemons
- 1 3/4 pound flour
- oil for frying
Instructions
Place the ground beef in a large bowl and add the chopped green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamon, cinnamon and juice of lemons. Combine throughly. Flour a surface suitable to rolling out dough. Place the meat mixture on the floured surface. Knead in one cup of flour at a time until all of the flour is kneeded in. Next form meat-dough balls about the size of a small meatball and fry on all sides in the oil until browned. Frying time is ten to fifteen minutes per batch. Drain on paper towels and serve warm.
| Servings |
| 8 |
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A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers. Feel free to add more heat by increasing the amount of cayenne.
Ingredients
InstructionsPlace the ground beef in a large bowl and add the chopped green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamon, cinnamon and juice of lemons. Combine throughly. Flour a surface suitable to rolling out dough. Place the meat mixture on the floured surface. Knead in one cup of flour at a time until all of the flour is kneeded in. Next form meat-dough balls about the size of a small meatball and fry on all sides in the oil until browned. Frying time is ten to fifteen minutes per batch. Drain on paper towels and serve warm.
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