AI-generated image
Qifqi
Qifqi: Gjirokastër rice balls with egg, mint and black pepper
Walk the steep cobbled lanes of Gjirokastër, the stone city of southern Albania, and you may catch the smell of qifqi frying: small egg-bound rice balls flavoured with dried mint and plenty of black pepper, traditionally cooked in a heavy pan with round hollows called a qifqilore. Golden and crisp outside, soft and slightly sticky inside, they appear as a meze with yogurt and pickles, or as a light supper with a tomato and cucumber salad. A frying pan works perfectly well at home. Rice cooked too wet is the classic error, because sloppy grains never hold a shape; cook it until every drop of water is absorbed and let it cool before mixing. Chef's tip: wet your hands and squeeze each ball firmly, like a snowball, before flattening it slightly; a loosely packed ball splits as soon as it hits the oil.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rice balls
- 9 oz short-grain ricepudding or risotto rice
- 2 cups water
- 1 tsp salt
- 3 eggs
- 2 tsp dried mint
- 2 tbsp fresh mintfinely chopped
- 2 tbsp flat-leaf parsleyfinely chopped
- 2 spring onionsfinely chopped
- ¾ tsp black pepperfreshly ground
- ½ tsp sweet paprika
- 2 tbsp cornflour
To serve
- 7 oz plain yogurt (optional)
- 4 lemon wedges (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Rinse the 9 oz short-grain rice in a sieve under cold water until the water runs almost clear.
2 minStep 2: Bring the 2 cups water and 1 tsp salt to the boil in a pan, add the rice, cover and cook on the lowest heat for 15 minutes, until the water has gone and the grains are soft and sticky.
15 minStep 3: Spread the rice thinly on a tray and leave for 10 minutes, until cool enough to handle. If you cook it ahead, chill it within an hour rather than leaving it out.
10 minStep 4: Beat the 3 eggs in a large bowl with the 2 tsp dried mint, 2 tbsp fresh mint, 2 tbsp flat-leaf parsley, 2 spring onions, ¾ tsp black pepper and ½ tsp sweet paprika.
3 minStep 5: Add the rice and 2 tbsp cornflour and mix with your hands; a pinch of the mixture should hold together when squeezed.
2 minStep 6: With wet hands, press the mixture into walnut-sized balls of about 30 g, squeezing firmly, and flatten each one slightly. You should get about 20.
8 minStep 7: Heat the ¾ cup sunflower oil for shallow frying about 1 cm deep in a frying pan over a medium heat until a grain of rice sizzles straight away (about 350°F).
4 minStep 8: Fry in batches for 6–8 minutes, turning, until deep golden on all sides. Cut one open: the egg inside should be fully set with no wet streaks. Drain on kitchen paper.
16 minStep 9: Serve warm with 7 oz plain yogurt and 4 lemon wedges for squeezing.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qifqi take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
