Keftes-tamarind-stewed Meatballs |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a wonderful recipe to try. To be able to make and enjoy a recipe from a different culture is an adventure which I thoroughly enjoyed. Adapted from Aromas of Aleppo by Poopa Dweck Ingredients:
for the meatballs |
1 pound ground beef |
3 eggs |
3 tablespoons matzoh meal |
1 1/2 teaspoons kosher salt |
1 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper |
for the sauce |
one 6-ounce can tomato paste or two 8-ounce cans tomato sauce |
1 tablespoon ourt (tamarind concentrate), homemade or store-bought (see note) |
juice of one lemon (about 3 tablespoons) |
1 teaspoon kosher salt |
1/2 teaspoon sugar (optional) |
2 tablespoons vegetable oil |
Directions:
1. To make the meatballs, combine the beef, eggs, matzoh meal, salt and Aleppo pepper.
2. Mix well by hand. The mixture should be loose and moist so it can best absorb the sauce and sustain a velvety texture. Shape the meat mixture into walnut-sized balls.
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4. To make the sauce, combine the tomato paste, ourt, lemon juice, salt, 1 cup water and, if desired, sugar. Mix well.
5. In a large ovenproof saucepan, brown the meatballs, one batch at a time, in the oil over medium-high heat for about 3 minutes per batch.
6. Return all the meatballs to the saucepan. Pour the sauce over the meatballs and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes to thicken sauce and to allow the flavors to integrate thoroughly.
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8. Variation: For a tangier sauce, increase the ourt by 1 1/2 teaspoons and increase the water by 1/2 cup. Or omit the ourt altogether for a lighter, more refreshing sauce, especially if you are serving another dish with ourt.
9. *Note: Setton Farms produces tamarind paste that is certified kosher for Passover. Contact the company at info to find a local supplier, or purchase online from .
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