For the dough

  • 600 gr pork mince, Tou Hasapi
  • 1 small onion, grated
  • 1 clove garlic, finely grated
  • 1 tsp ginger, finely grated
  • 1 tsp ground cumin
  • 80 gr dates, finely chopped, Alesto
  • 3 tbsp mint, finely chopped
  • Salt, Kypari
  • Pepper, Kania
  • 2 eggs
  • 2 tbsp rosewater

For the garnish

  • Sesame seeds
  • Spring onions

Vegetable oil for frying, Vita d’or





  1. Knead all the ingredients for the dough in a bowl and leave in the fridge for approximately half an hour.
  2. Then, shape the balls with your wet hands and fry in hot olive oil.
  3. Drain the meatballs on kitchen paper.
  4. Brush them with the barbecue sauce, sprinkle with the sesame seeds and spring onions and serve.


For the barbecue sauce:

  • 1 cup tomato ketchup, Kania
  • 2 tbsp mustard, WINAROM
  • 2 tbsp soy sauce, Vitasia
  • 1 tbsp brown sugar, Belbake

Preparation for the barbecue sauce:

  1. Put all the ingredients in a small saucepan and simmer for 5 minutes