Yesterday my new kitchen was installed. All new appliances are looking great. A huge stack of user manuals are still waiting to be read. The only thing I checked was the dishwasher manual. I was looking for the on button.
How to use the induction hob should not be a problem, so I thought. Well, I was able to make Espresso with my Bialetti on one side in the morning. Now I used the flex side for my cooking. How to use both sides together, I will figure out soon. Or I will check the user manual, finally.
My BFF was at a Lebanese cooking course several years ago. She brought back a recipe of meatballs in cherry sauce. That were meatballs made from beef mince and a jar of regular cherries. But I still remember that it was a nice dish.
I watched the second meatball YT video from Beryl Shereshewsky. She made a Syrian recipe from Aleppo.
Meatballs:
400 g lamb mince
2 tbsp breadcrumbs, 2 quail eggs, 4 tbsp water, 5 tbsp chopped parsley
1 small red onion chopped and in a little oil fried, 3 cloves of garlic, oil
1 tsp ground cumin and coriander, 1/2 tsp garam masala, salt and pepper
Sour Cherry Sauce:
200 g sour cherries with juice from a jar
4 tbsp pomegranete syrup
Pinch salt, pepper and cinnamon
Mix the meat together and knead it a couple of minutes. Let it rest 30 min in the fridge.
Form golf ball size meatballs. In a little oil let them get a great brown color.
Dump the sour cherries with juice in a pot. Add the pomegranate syrup and reduce the liquid by half. Season. Use a potato masher and smash the cherries.
I served the meatballs with Turkish bread and a stick of endive.
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