Qifqi

Another traditional Albanian meal I'm really hoping to try next year when we visit. This one is traditionally from Gjirokaster. It's a simple dish of minty rice balls fried in a paniyaram pan,  a purpose made frying pan with multiple wells to hold the rice balls in position.

Ingredients
makes about 16 

250g long grain rice
2 eggs
1 tsp dried mint (to taste)
1 tsp salt (to taste)
pinch of ground black pepper
Olive oil

Method

Bring water (2:1 ratio to the volume of rice) to a boil. Then reduce the heat to a simmer, add the rice and cover with a lid. Cook for about 15 minutes until the rice has absorbed all the water and is well cooked. Set aside to cool to room temperature. 

In a large bowl, beat the eggs with a fork, adding the dried mint, salt and black pepper. 

Add the rice to the eggs and stir thoroughly to combine. Taste and adjust seasoning if you feel it needs it.

Heat a paniyaram pan (if you have one - I had to improvise with 8 spoons in a frying pan!)  Brush each "cup" (or spoon!) with some olive oil.

Scoop up a sixteenth of the rice and shape into a ball. Hopefully it's sticky enough to form a ball don't worry too much if it isn't. The shape of the molded cups will help.

Cook on a low heat for about 3-4 minutes until the rice looks golden. Carefully roll it over and cook for a futher 3-4 minutes on the other side until it is evenly coloured and the rice has a crispy texture.

Remove the rice balls from the pan and place on absorbent kitchen paper. Serve warm with ajvar (a red pepper dip) or any other dip.