butcher

Ingredients for 15 skewers (approx):

- 1 ib of boned lamb or beef

- 100 g (4 oz) of beef or mutton fat

- 1 teaspoonful of cumin

- 2 teaspoonfuls of paprika

- 1 pinch of Sudan feifla (very hot ground pepper)

- 1 large bunch of parsley

- 1 large bunch of coriander

- 1 onion

- salt

optional:

- 1 heaped teaspoonful of cinnamon

- 1 or 2 sprigs of fresh mint

Preparation: 

Wash the parsley and the coriander, drain and stalk carefully. Cut the meat up into pieces and mince, Cut up the fat and mix with the meat. Add the salt, parsley, coriander, onion, cumin, paprika and hot pepper. Mince all the ingredients together twice, Knead this mince hard and leave to stand for about an hour. Then take a piece of mince about the size of chickens egg in moist hands and wrap round the skewer.

shaping it into a sausage about 10 to 12 cms (4” to 5”) long. See that the ends are firmly stuck to the skewer to prevent the meat turning round the skewer while it is being cooked. Grill quickly over the charcoal, turning the skewer often. Make sure it does not dry out over the fire and serve with mint tea.