Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Medieval Moorish Meatballs With Saffron Sauce - كرات اللحم مع صلصة الزعفران

The Hirshon Medieval Moorish Cumin Meatballs With Saffron Sauce – كرات اللحم مع صلصة الزعفران


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 lbs. ground lamb
  • 4 Tbsp. onion juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic, about 1 large clove
  • 1 Tbsp. freshly-ground cumin or more to taste
  • ½ Tbsp. freshly-ground coriander seed
  • 2 large eggs, beaten
  • 2 ½-inch-thick slices French bread, soaked in water and squeezed dry
  • 3 tsp. modern murri mix
  • 1 tsp. freshly-ground black pepper
  • All purpose flour
  • ***
  • Saffron Sauce:
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 tsp. minced garlic, about 1 large clove
  • 2 tsp. smoked Spanish paprika
  • 1 ½ cups reduced-sodium chicken broth
  • ½ cup dry sherry
  • 3 large pinches crumbled saffron threads
  • ¼ cup chopped fresh parsley, plus additional for garnish
  • Finely chopped sliced almonds, for garnish
  • ***
  • For optional garnish – edible gold leaf on each meatball

Instructions

  1. Coat the bottom of a large cast iron pan with olive oil and set aside over medium-high heat. Mix lamb, parsley, garlic, egg, bread, murri mix and pepper in medium bowl. Mix well and shape meat mixture into 1-inch meatballs. Place flour on a plate, roll meatballs in flour, and then place in the prepared pan. Cook until browned on all sides.
  2. While the meatballs cook, heat olive oil in a separate large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic, paprika, broth, sherry, saffron and ¼ cup of parsley, use an immersion blender and create a smooth sauce. When the meatballs are done, add them to the skillet and cook, covered, for 20-25 minutes, until the sauce thickens and the meatballs are done.
  3. Taste sauce and season with salt and pepper as needed. Serve on a platter and sprinkle with more chopped parsley and chopped almonds. Garnish meatballs with optional edible gold foil and serve immediately.
✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
2
0
Would love your thoughts, please comment.x
()
x
Copy link
Powered by Social Snap