Barbecued a batch of meatballs spiced with North African style mix: finely grated the rind of a lemon and mixed with a coarsely grated onion, an egg, a crumbled bread roll, and a kilogram of beef mince. Rolled the mixture into walnut-sized balls and barbequed them until cooked through. Had to close the lid of the barbecue so as to deter the local seagulls. Served with pearl barley tabbouleh and cos lettuce leaf wrappers.
Merguez meatballs
cook in shorts 