Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe I have not yet tried. but it is from The Book of Jewish Food by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook. Ingredients:
1 large onion, chopped |
3 -4 tablespoons vegetable oil |
1 1/2 lbs ground lamb |
1 teaspoon dried lime powder (available at indian groceries) |
1/4 teaspoon ground cloves |
1/4 teaspoon allspice |
salt and pepper |
3 -4 tablespoons tomato paste |
7 ounces dried apricots, soaked in water for 1/2 hr. (use the tart, not sweetened variety) |
3 -4 tablespoons currants or 3 -4 tablespoons raisins |
1 lemon, juice of |
1 teaspoon sugar |
Directions:
1. In a large frying pan, fry the onion in oil until golden.
2. With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
3. Add them to the pan and cook, turning them to brown all over.
4. Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
5. Simmer about 25 minutes.
6. Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
7. Serve over rice.
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