PERSIAN MEATBALLS WITH TAHINI AND NUT SAUCE

Life & Style Weekend - - FOOD & WINE -

IN­GRE­DI­ENTS

Meatballs

500g minced lamb, pork or beef

1 large onion, finely chopped or grated 3 gar­lic cloves, finely chopped or grated 2 tsp Red Hot Chilli Pep­per Ba­harat spice 1 egg

½ tsp salt

Freshly ground black pep­per

Sauce

30g sliv­ered al­monds, toasted

30g pine nuts, toasted

4 tbsp tahini paste (prefer­ably un­hulled) 100ml cream

50ml wa­ter

1 gar­lic clove, chopped or grated

Zest from 1 lime

Lime juice from half a lime

To serve

Couscous, cooked (one cup of dried couscous feeds four peo­ple when cooked) Fresh whole co­rian­der or mint leaves

Lime wedges

A sprin­kling of sumac

Ex­tra whole toasted pine nuts and sliv­ered al­monds for sprin­kling METHOD

In a bowl, hand mix all the meatball in­gre­di­ents to­gether.

Roll into roughly 16 balls and set aside. Add crushed gar­lic clove and toasted sliv­ered al­monds and pine nuts to a mortar and pes­tle and crush roughly.

In a sep­a­rate pot, whisk cream, tahini paste, cream, wa­ter, zest and lime juice to­gether.

Taste for sea­son­ing and ad­just to your lik­ing, then heat gen­tly on medium heat un­til gen­tly sim­mer­ing. Heat oil in a large fry pan and cook the meatballs over a medium heat, turning often un­til brown all over, which will take about 7 min­utes.

Serve couscous in bowls and ar­range meatballs on top. Pour over sauce, and sprin­kle with re­main­ing pine nuts, sliv­ered al­monds, sumac and fresh herb leaves. Add lime wedges on the side and serve im­me­di­ately.

Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.