Meatballs
3/4 cup whole wheat flour, chickpea flour, fine bulgar, cooked rice or split peas
1 cup boiling water
2 lbs ground lamb/beef
3 tbs olive oil
1 large onion, grated
2 large eggs
1/2 cup fresh minced herbs, packed - mint, dill, tarragon, parsley, cilantro
2.5 tbsp advieh or spice/seasoning mixture.
1 tsp salt
opt* nuts, finely chopped pine nuts, pistachio
2 lbs ground lamb/beef
3 tbs olive oil
1 large onion, grated
2 large eggs
1/2 cup fresh minced herbs, packed - mint, dill, tarragon, parsley, cilantro
2.5 tbsp advieh or spice/seasoning mixture.
1 tsp salt
opt* nuts, finely chopped pine nuts, pistachio
Preheat oven to 375 degrees. Soak flour in water for several minutes. Combine all the ingredients in a large bowl and mix well. Shape into 2 inch balls, on a baking sheet, and bake for 20 minutes.
Advieh - equal parts each
Advieh - equal parts each
cardamom
coriander
cumin
cinnamon
dried rose petals
black pepper
lime zest, dried lime (limu omani), goje sabz
turmeric, saffron
ginger
nutmeg
cloves
allspice
allspice
anise
mace
angelica
Simplified Spice Mix
1 tsp coriander
2 tsp cumin
1/4 tsp cinnamon
1 tbsp lemon or lime juice
1/4 tsp black pepper
mace
angelica
Simplified Spice Mix
1 tsp coriander
2 tsp cumin
1/4 tsp cinnamon
1 tbsp lemon or lime juice
1/4 tsp black pepper
Lentils with Rice
1 tbsp olive oil
2 large white onion, sliced into rings
1 cup orange lentil
1 cup rice
chicken stock
salt and pepper to taste
On medium-high heat, caramelize onions till browned and edges are crispy. Set aside. In the same pan, lightly toast the rice and pour a cup of chicken stock to cover. Bring to a boil for a couple minutes. Then add the lentils and add water till covered. Stir, then turn down heat to a simmer and cover for 15 minutes. Season. Mix with the onions.
Serve everything with yogurt sauce.
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