Beef Meatballs with Edamame & Lemon / Baharat
Beef Meatballs with Edamame & Lemon
To finalize our Jerusalem Night Two, we decided on beef meatballs. The Mejadra is really rich, so we needed something a little more neutral to balance it out. This post will have the beef meatball recipe, as well as the yogurt cucumber sauce recipe as well (called Baharat).
Ingredients:
4 1/2 tablespoons olive oil
2 1/3 cups fava beans, fresh or frozen (I couldn't find fava beans anywhere, so I used frozen edamame)
4 whole thyme sprigs
6 cloves garlic, sliced
8 green onions, cut at an angle into 3/4 inch segments
2 1/2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1 1/2 teaspoons each chopped flat-leaf parsley, mint, dill, and cilantro, to finish
Directions:
1. Place all of the meatball ingredients in a large mixing bowl. Add 3/4 teaspoon salt and plenty of black pepper and mix well with your hands. Form into balls about the same size as Ping-Pong balls.
Heat 1 tablespoon of the olive oil over medium heat in an extra-large frying pan for which you have a lid.
Sear half the meatballs, turning them until they are brown all over, about 5 minutes. Remove, add another 1 1/2 teaspoons of the olive oil to the pan, and cook the other batch of meatballs. Remove from the pan and wipe clean.
2. While the meatballs are cooking, throw the fava beans (edamame) into a pot with plenty of salted boiling water and blanch for 2 minutes. Drain and refresh under cold water.
3. Heat the remaining 3 tablespoons olive oil over medium heat in the same pan in which you seared the meatballs. Add the thyme, garlic, and green onion and saute for 3 minutes. Add the fava beans (edamame), 1 1/2 tablespoons of lemon juice, 1/3 cup of the stock, 1/4 teaspoon salt, and plenty of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over low heat for 10 minutes.
4. Return the meatballs to the frying pan holding the fava beans (edamame). Add the remaining stock, cover the pan, and simmer gently for 25 minutes.
Taste the sauce and adjust the seasoning. If it is very runny, remove the lid and reduce a little. Once the meatballs stop cooking, they will soap up a lot of the juices, so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until ready to serve.
5. Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Serve immediately.
Ingredients:
4 1/2 tablespoons olive oil
2 1/3 cups fava beans, fresh or frozen (I couldn't find fava beans anywhere, so I used frozen edamame)
4 whole thyme sprigs
6 cloves garlic, sliced
8 green onions, cut at an angle into 3/4 inch segments
2 1/2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1 1/2 teaspoons each chopped flat-leaf parsley, mint, dill, and cilantro, to finish
Directions:
1. Place all of the meatball ingredients in a large mixing bowl. Add 3/4 teaspoon salt and plenty of black pepper and mix well with your hands. Form into balls about the same size as Ping-Pong balls.
Heat 1 tablespoon of the olive oil over medium heat in an extra-large frying pan for which you have a lid.
Sear half the meatballs, turning them until they are brown all over, about 5 minutes. Remove, add another 1 1/2 teaspoons of the olive oil to the pan, and cook the other batch of meatballs. Remove from the pan and wipe clean.
2. While the meatballs are cooking, throw the fava beans (edamame) into a pot with plenty of salted boiling water and blanch for 2 minutes. Drain and refresh under cold water.
3. Heat the remaining 3 tablespoons olive oil over medium heat in the same pan in which you seared the meatballs. Add the thyme, garlic, and green onion and saute for 3 minutes. Add the fava beans (edamame), 1 1/2 tablespoons of lemon juice, 1/3 cup of the stock, 1/4 teaspoon salt, and plenty of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over low heat for 10 minutes.
4. Return the meatballs to the frying pan holding the fava beans (edamame). Add the remaining stock, cover the pan, and simmer gently for 25 minutes.
Taste the sauce and adjust the seasoning. If it is very runny, remove the lid and reduce a little. Once the meatballs stop cooking, they will soap up a lot of the juices, so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until ready to serve.
5. Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Serve immediately.
Baharat
"There's an infinite number of spice belnds across the region; all vary according to spice availability, local tastes, and the different uses. Baharat, literally translated from Arabic as 'spices' is used for flavoring meats, fish, stews, and various bean and grain dishes."
1 teaspoons black peppercorns
1 teaspoon coriander seeds
1 small cinnamon stick, coarsely chopped
1/2 teaspoon whole cloves
1/2 teaspoon ground allspice
2 teaspoons cumin seeds
1 teaspoon cardamom pods
1/2 whole nutmeg, grated
Place all the spices in a spice grinder or mortar and grind until a fine powder is formed. Store in an airtight container, where it will keep for 8 weeks.
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