Ladies' thighs

Ladies’ thighs is a Turkish recipe and like a number of Turkish recipes has a picturesque name.  It is not clear what was the origin of the name but some people think it is because the meatballs have the shape of ladies’ thighs.  This seems unlikely and even unfair.  A more graphic theory is that the meatball were thought to have been rolled into shape on ladies’ thighs – rather like cigars in Havana.

Instead of simply being fried or baked, the meatballs are first poached in water and then fried.  This gives them a light, soft middle with a crispy outside.

The herbs and spices listed in the recipe, give a good well-balances flavour, but you might prefer different ones to give a more European or Middle Eastern style.

Preparation Time: 30 Mins

Cooking Time: 30 Mins

Total Time: 2 Hrs

Ingredients

For 3 servings…

450 gms          Mince  - lamb          

40 gms            Rice         

2                    Eggs        

1 tbs               Olive oil    

1                    Onion  - small, grated

2 cloves           Garlic  - crushed      

½ tsp             Coriander seeds  - ground lightly

1 tbs               Parsley  - fresh - chopped       

1 tsp               Mint  - dried

1 tsp               Dill seeds  - crushed  

                     Pepper  - black, freshly ground 

                     Salt          

60 gms            Flour        

For frying

2 tbs               Olive oil    

To serve

3 wedges         Lemon      

                     Rice         

                     Salad        

Method

Mix the meat with the rice.   Whisk one egg until frothy with 1 tbs of olive oil.  Then mix with the meat and rice.  Add the onion, garlic, spices, herbs and seasonings - again mixing thoroughly.  Leave the mixture to stand for 1 hour, to let the flavours permeate.

Form the meat into small balls about the size of walnuts, wetting your hands as necessary, and arrange them in one layer in a large shallow pan.  Put just enough water to cover the bottom of the pan (about 1 cm), cover and poach gently for 15—20 minutes until the water has all been absorbed and the meat looks cooked.  Remove the meatballs from the pan and cool.

Beat the other egg, again until frothy, and dip the meatballs quickly into it and cover them with flour.

Heat enough oil to cover the surface of a frying pan and when hot put the meatballs into the pan.  Cook for a few minutes until browned and crisp all over and then serve with lemon wedges, rice, and salad.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Luberon

Interesting

     Cairanne

     Irouleguy

     Saint Joseph