Goofta, anyone? by SUSAN HARRIS

Inspiration hardly strikes on an empty stomach. For this, and other reasons, writers must eat.  

And if you like minced beef (and you do if you like burgers) and chick peas, this recipe is perfect solo or shared.

Goofta is simply fried mince meat and chickpeas. 

Chickpeas are healthy and tasty, high in proteins, and lower on the glycemic index. (https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods)

 Goofta was introduced in my native country of Trinidad by the settlers from India and the Middle East. (A similar variation of the dish called fallalel omits the meat and is merely chickpea balls.) 

I used the recipe from my absolutely favourite cookbook The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean. 

This bestseller was created by Naparima Girls High School, a prestigious educational institution in Trinidad, for their Diamond Jubilee decades ago, and remains the most popular cookbook in the country.  (It's available on Amazon.)

 You will need:

½ lb. minced beef or lamb (chicken or turkey would not hurt)

1 can chick peas drained

1½ tsp salt

black pepper to taste 

1 tsp hot pepper (optional)

2 tbsp chopped chives 

1 tsp thyme

1 tsp minced garlic2 tbsp finely chopped onion

2 tsp butter or margarine

1 cup oil

Preparation:

1.   Season meat with 1 tsp salt, black pepper, chive, thyme and hot pepper.

2.   Drain and mince chickpeas in food processor

3.   Combine meat, chickpeas, chickpeas, onion, butter and ½ tsp salt. Mix well.

4.   Shape into balls about 1”-1 ½” in diameter and flatten slightly.

5.   Fry in oil on moderate heat.

Drain on paper towel. Serve with a dip or sauce. 

I hope you enjoy goofta this as much as I do. Happy snacking. 

SUSAN HARRIS  grew up on the island of Trinidad. She loves to cook and feels impelled to since her new kitchen is dominated by an island which has endless space for utensils, appliances, food, books, camera and the many non-kitchen items that often grace it. Find more recipes at her blog at www.susanharris.ca