Ingredients:
700 grams of ground meat
10 crushed garlic cloves
1 1/4 cups finely chopped parsley
1/4 teaspoon of cumin
Black pepper to taste
3 tablespoons of oil
1 can of 170 grams of tomato paste
1 cup of water
2 tablespoons of lemon juice
Salt to taste
Hot chili pepper to taste
Pinch of sugar
Procedure:
Mix the ground meat with 5 cloves of garlic, 1 cup of chopped parsley, cumin and pepper, knead the meat and form finger-shaped rolls, fry them in oil 4 or 5 at a time, until they are evenly browned.
In the oil where you fried the chicken fingers, add the remaining 5 garlic cloves, lemon juice, salt, chili pepper, and a pinch of sugar. Cook until boiling, reduce heat, add the chicken fingers, and cook uncovered for 30 minutes.
Serve with white rice, you can serve them as appetizers but without the sauce.