LEBANESE LAMB MEATBALLS
An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.
Provided by English_Rose
Categories Lamb/Sheep
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
- Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
- Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
- Serve hot or cold.
MEATBALLS IN SOUR CHERRY SAUCE (KABAB KARAZ)
The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned - take care not to overcook them - and then simmered in a pool of pitted sour cherries, raw cane sugar and pomegranate molasses. Then they are piled on a bed of pita bread triangles drizzled with butter and dusted with chopped parsley and toasted pine nuts. If you can't find fresh or frozen sour cherries, use dried, which you can rehydrate by soaking overnight in water.
Provided by The New York Times
Categories dinner, meatballs, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 22 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 642 milligrams, Sugar 29 grams, TransFat 0 grams
LEBANESE-STYLE MEATBALLS WITH MUJADARA
Brown rice, lentils and onions make a delicious base for this healthy dinner. We've used lean lamb mince and plenty of herbs and spices to add flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
- Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
- Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
- Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.
Nutrition Facts : Calories 497 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
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