| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Arab |
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Minced onion |
| 1 |
lg |
Garlic clove; minced |
| 1 1/2 |
ts |
Olive oil |
| 1/2 |
ts |
Dried mint; crumbled |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground allspice |
|
|
A pinch of cinnamon |
| 1/2 |
kg |
Minced lamb |
| 1 |
c |
Fine fresh bread crumbs |
| 1 |
lg |
Egg; beaten lightly |
| 2 |
tb |
Dried currants; (optional) |
| 1/4 |
c |
Black sesame seeds** |
| 1/4 |
c |
White sesame seeds; toasted lightly |
| 2 |
c |
Plain yogurt |
| 1/4 |
c |
Packed fresh mint leaves; chopped |
| 1/2 |
ts |
Salt; or to taste |
INSTRUCTIONS
Saut. the onion and garlic in the olive oil in a non-stick frypan
until golden then transfer the mixture to a bowl and add the mint,,
salt, allspice, cinnamon, lamb, breadcrumbs, egg and currants (if
using) and using your hands, combine the ingredients thoroughly.
Shape the mince mixture into tablespoon size balls and set aside.
Roll half the meatballs in black sesame seeds and roll the remainder
in white sesame seeds. Transfer the meatballs to a baking tray and
bake at 220c. for 10 minutes until golden and cooked through.
Alternatively, you can pan fry the meatballs in olive or peanut oil.
To make the yoghurt, transfer the yoghurt mixture to a sieve that has
been lined with some muslin or cheesecloth and set over a bowl,
covered and chilled for three hours.
Discard the liquid in the bowl and transfer yoghurt cheese to bowl.
Add fresh mint and salt and stir well. Serve the cooked meatballs
with the yoghurt.
Converted by MC_Buster.
Per serving: 525 Calories (kcal); 27g Total Fat; (45% calories from
fat); 25g Protein; 48g Carbohydrate; 249mg Cholesterol; 2420mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fruit; 4
1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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