MIDDLE EASTERN CUMIN MEATBALLS
These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.
Provided by Ani
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
- Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g
MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MIDDLE EASTERN BISON MEATBALLS WITH CILANTRO-YOGURT SAUCE
Steps:
- For cilantro-yogurt sauce:
- Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.
- For meatballs:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.
- Serve meatballs with cilantro-yogurt sauce for dipping.
- *A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.
MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS
This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!
Provided by MechanicalJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
- Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
- Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
- Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
- Serve meatballs and sauce over couscous mixture.
Nutrition Facts : Calories 177.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 67.3, Sodium 661.2, Carbohydrate 6.8, Fiber 1.4, Sugar 3, Protein 19
MIDDLE EASTERN SESAME LAMB MEATBALLS WITH MINTED YOGURT DIP
Steps:
- To make the meatballs:
- In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
- In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
- Preheat oven to 450°F.
- Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
- To make the yogurt dip:
- In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
- Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.
MIDDLE EAST MEATBALLS WITH CHEESE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring enough water to the boil to cover the rice by at least half an inch above the top level of the rice. Add the rice and cook 15 minutes. Drain.
- Put the lamb in a mixing bowl and add the rice.
- Heat the butter in a small saucepan or skillet. Add the onion and garlic and cook until wilted. Add this to the lamb mixture.
- Add the parsley, cheese, dill, salt and pepper to taste. Blend well with the hands.
- Shape the meat mixture into about 24 balls of equal shape. Roll each into an egg-shape patty about two inches long.
- Beat the eggs lightly and add the water. Coat the patties with the egg mixture, then roll in flour.
- Heat the oil in a skillet and add half the patties. Cook about five minutes, shaking the pan and turning the patties so that they cook evenly. Remove and drain on paper towels. Cook the second batch and drain. Put the meatballs into the tomato sauce and bring to the boil. Serve.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 25 grams, Carbohydrate 23 grams, Fat 41 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 13 grams, Sodium 403 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)
Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009).
Provided by blucoat
Categories Grains
Time 1h15m
Yield 30 kufteh
Number Of Ingredients 12
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
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