For meatballs:
– 1 package of FISHFREE (this is a package of dry mixture weighing 140 grams, which together with 310 grams of water and 50 grams of oil become a sticky and perfect mixture for meatballs weighing 500 grams. All the details are on their website – here. )
– 1 medium white onion, finely chopped
– 2 heaping teaspoons of seasoning mixture for harayma or fish patties (I buy an excellent ready-made mixture for harayma at the “Hatavlin” store in the center of Petah Tikva’s urban market, achla’a mixture is an ingredient there. In addition, the net is full of suggestions for a recipe for making an independent mixture for harayma.)
For the sauce:
– A few spoonfuls of olive oil, at least 4, you can have more fun, improves the whole thing, suitable for stewing fish meatballs
– 1 large purple (or white) onion, chopped
– 1 box of 400 grams of crushed tomatoes + a few pieces of chopped ripe tomatoes, or a box of 800 grams of crushed tomatoes, or 800 grams of chopped ripe ones, go with what is available to you, after all, you can’t fall in tomato sauce…
– 1 sweet red pepper, chopped
– 1 tablespoon of spice mixture for harayma or fish patties
– 1 head of garlic, or at least 5-6 cloves, whole
– 1 can of cooked and filtered whole hummus (or if you prepare it yourself – then about 300 grams)
– Optional and highly recommended: 1-2 fresh hot peppers, whole
– Fresh coriander, chopped
You are cordially invited to a detailed and photographed step-by-step recipe that is so simple to prepare. Yummy thing: http://www.yigalgiat.co.il/content.aspx?id=3433
