Ktzitzot

This recipe was given to me over 20 years ago by a Moroccan Jewish neighbour who lived in our apartment block.

The kebabs can be served hot, but are also great cold for buffets.

Ingredients:

• 1/2 Kilo fresh beef mince
• 2 large fried onions chopped
• 2 large handfuls of chopped fresh parsley
• 2 large handfuls of chopped fresh dill
• 2 thick slices wet bread
• 2 beaten eggs
• 2 teaspoons ground cumin
• 1 tablespoon chicken soup powder (optional)
• 1 teaspoon ground sweet paprika

Directions:

• Place the mince in a large bowl and add the onions that have been fried until a little brown in some cooking oil.
• Squeeze the excess water out of the bread and add
• Then add the other ingredients and mix well with clean hands until all is incorporated.
• With damp hands form into oval shapes (large sausage size).
• Shallow fry in medium hot oil until a dark brown colour turning occasionally.
• Serve with salad, rice or potatoes.

Notes:
I don't add salt as Israeli chicken soup powder is salty, but if you can't get hold of it, just add salt to taste.