Persian meatballs with tzatziki
Tzatziki can become watery if left to stand for a while. Either mix the ingredients just before eating or deseed, grate and salt the cucumber before mixing with the yoghurt (directions below).
Preparation time: 20 minutes Chilling time: 30 minutes Cooking time: 15 minutes
60 ml (¼ c) raisins 1 onion, finely chopped 1 garlic clove, finely chopped 500 ml (2 c) cooked basmati rice 300 g lean beef mince 5 ml (1 t) turmeric 2 ml (½ t) ground cumin 2 ml (½ t) ground coriander 2 ml (½ t) ground cinnamon 10 g parsley, finely chopped 1 egg, whisked salt and black pepper 30 ml (2 T) olive oil
½ cucumber 250 ml (1 c) double cream yoghurt salt naan bread to serve 1 Meatballs Soak the raisins in boiling water until plump. Drain. 2 Mix all the ingredients except the oil. Season with salt and pepper and chill for at least 30 minutes. 3 Shape the mince mixture into walnutsized balls. Heat the oil and fry the meatballs in batches until golden and done. 4 Tzatziki Grate the cucumber and squeeze to remove the excess liquid or remove the seeds, grate, add a little salt and leave in a sieve for about an hour to allow excess water to drain. Mix with the yoghurt and season with salt, if needed. 5 Pack the meatballs, tzatziki and naan bread in separate containers.