These filling little delights really do explode in the mouth and hit the spot, and, what's more, they give you one hand free to, well, drink! For vegetarian friends, swap the pork for a cheese and onion mixture.
Serves six. Preparation: 15 minutes, plus soaking;
cooking: 25-30 minutes.
You will need
210g/7½oz basmati rice
500g/1lb 2oz minced pork
1 tbsp plain flour
2 tsps ras el hanout spice mix
½ onion, diced
½ small carrot, peeled and grated
2 tbsps flaked almonds
50g/1¾oz dried apricots, chopped
2 tbsps coriander, chopped
1 tsp-1 tbsp harissa
100m/3½fl oz natural yogurt
Illustration: Adele MildredMethod
Place the rice in a large bowl, cover it with cold water and leave it to soak for 30 minutes. Drain the rice well.
Using your hands, combine the remaining ingredients – except the harissa and yogurt – in a separate bowl, then shape the mixture into 12 balls of equal size.
Place the rice in a shallow dish. Roll the pork mince balls in the rice to coat them, then place them on a baking sheet lined with non-stick baking paper.
Place a large steamer lined with non-stick baking paper over a wok or a large saucepan of simmering water. Cook the rice balls, covered, for 25-30 minutes, or until cooked through.
Meanwhile, combine the harissa (to taste) and yogurt in a small bowl. Transfer the rice balls to a plate and serve with the harissa sauce.