These sardine balls, most likely of Jewish origin, are popular in Essaouira, Morocco.
5 sardine fillets, de-boned
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. sweet pimenton (or paprika)
2 tsp. cumin powder
3 garlic cloves, minced
Preserved lemons, outer rind thoroughly washed
Salt and pepper
4 tomatoes, grated
1 tsp. sugar
1 Blitz the sardines and then mix in the turmeric, chilli, pimenton, cumin, garlic, parsley and preserved lemons. Add salt and pepper to taste. Form the mixture into small walnut-sized balls and set aside. TIP: wet hands with cold water to prevent the mixture from sticking to your hands.
2 Fry the grated tomatoes for 5 minutes. Blend to make a semi-smooth sauce. Add salt, pepper and sugar to taste.
3 Add the balls to the sauce and add a bit of water to cover them slightly.
4 Cook on a low heat for 10 – 15 minutes.
Serve with bulgur