Ingredients

1 pound ground lamb
1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons semolina
1 egg
Vegetable oil, for frying

Instructions

Put the lamb into a bowl and add the scallions. Sprinkle
over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work

everything together thoroughly with your hands, and then cover with plastic wrap and leave
in the refrigerator for half an hour.

Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll
in your hands to form the meatball and place on the lined baking sheet. Have a bowl of
cold water beside you to dampen your hands with; this helps them not get too sticky for
rolling the meatballs.

When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another
baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches
without overcrowding the pan. Cook them for about a minute a side, or until golden brown
all over.