KOOBA GEZER - Cutlets and Carrots

This is a complicated dish to describe, perhaps longer than it takes to cook, but it is really tasty and so worthwhile. There are three parts to the recipe namely the cutlet, the stuffing for the cutlet, and then the carrots

Part 1 The Cutlet

Ingredients

2 cups of semolina

2 tablespoons of oil

1 tablespoon of chicken stock

quarter teaspoon black pepper

water as needed

Mix all the ingredients together and add water until the dough is not 'sticky'. Leave for half an hour and if the mixture is hard add a little water and oil. Make small balls from the dough mixture and leave for 5 minutes.

Part 2 The Stuffing

Ingredients

three quarter of a kilo of mince meat or chicken

2 medium onions

1 bunch of coriander

half teaspoon of black pepper

half teaspoon of turmeric

quarter teaspoon of 'all spice'

Chop or grate the onions, and add together all the remaining ingredients. Mix well until the stuffing is pliable. Take the balls of dough and insert the stuffing into the middle of the balls, sealing the balls so that the stuffing is covered by the dough. If the dough or pastry is sticky then just wet your fingers.

Part 3 the Carrots

Ingredients

2 kilos of peeled and sliced carrots

Oil

pinch black pepper and salt

1 tablespoon of chicken stock

Fry the carrots in the oil for 5 minutes, then add water to cover and also the remaining ingredients. Cook on low heat until the carrots are fully cooked. Take out half the carrots and place in a dish for a moment, add the cutlets to the pan over the remaining carrots, and then put back the remaining carrots to cover the cutlets. Add a little water, lemon juice and 1 teaspoon of sugar and cook on a low heat for half an hour until the cutlets are cooked.

This is a really tasty dish and I hope you enjoy it.