MOROCCAN LAMB MEATBALLS WITH YOGURT SAUCE

meatballs moroccan

Tunisian and Moroccan food is by far one of the most exotic cuisines round the globe.  Nothing like any other in the Middle East.  Heavy accent on spices, showcasing poultry, lamb, vegetables and pulses.  The waters of the Mediterranean yield an overabundance of fresh caught fish and seafood, and unlike most of Africa, Morocco is a country that mostly cultivates all of its food for the population.  It’s part Arab and also Berber – which are the nomad Bedouins of the desert.  The South has more African influences and the North takes on some of the flavors of Andalusian cuisine, from the southern part of Spain.

Moroccan flavors are sweet and spicy with infusions of cinnamon, powdered ginger, saffron, licorice-flavored anise, saffron and cumin.  All permeate throughout their roast meats, couscous and grains with nuts, dates and other dried fruits added to their dishes.  Preserved lemons and persimmons are amazing vibrant notes and the tagine is what is used to make their stews – a conical, earthenware dish, with an opening on the top, that is placed in the oven and the foods retain their moisture because of the vapor trickling down as it cooks.  Pork isn’t a product consumed in Morocco, in observance of the Muslim religion.

MOROCCAN MEATBALLS IN YOGURT SAUCE

These meatballs carry a little Turkish influence and are laden with spices.  The yogurt sauce imparts tremendous richness and adds an unusual tang that together with the chopped fresh mint and tart Sumac powder creates the most unbelievable flavor bomb.  Greek yogurt is thinned with a little lemon and there is an addition of cornstarch and egg yolk.  Don’t even blink saying that you don’t care for lamb – these succulent meatballs will make you a ground-lamb-lover in no time.  The sauce is so sensational you’ll add this to your cooking repertoire.

Meatballs

1 LB of ground lamb

1 large egg – lightly beaten

2 TSP ras el hanaout

1 TSP salt

½ TSP dried ginger

2 TBSP breadcrumbs

Fresh cracked pepper or 1/2 TSP of Aleppo pepper

 

1 cup of low sodium chicken broth

Pinch of saffron

Sumac powder to sprinkle when serving

Chopped fresh mint for garnish

 Yogurt Herb Sauce

2 cups of Greek yogurt

1 large egg – beaten

2 cloves of garlic – grated. (you have to grate the cloves because you want it as a fine mince-not finely chopped)

2 TBSP fresh mint – chopped

1 TSP lemon juice

1 TSP cornstarch

2 TBSP fresh dill – chopped

Aleppo Butter

2 TSP unsalted butter

½ TSP of Aleppo pepper

½ TSP toasted cumin

 

Combine all the meatballs ingredients in a bowl and mix well.  Wet your hands with cold water to prevent the meat sticking to your hands when you roll them.

Heat some oil in a nonstick skillet and sear the meatballs to get some browning.  Remove to a plate lined with paper towels.  Discard any leftover oil from the skillet and heat up the broth and the saffron, scraping the brown bits from the bottom.  Bring to a simmer and add the meatballs.  Cook the for about 10 minutes until cooked through and then transfer them to a plate.

In a large kitchen bowl whisk together, the yogurt, the egg, lemon juice, cornstarch grated garlic, fresh mint, dill and salt.  Take one cup of the warm broth and slowly whisk in with the yogurt sauce.  When mixed, add it to the skillet with the rest of the broth.  Reheat on low, whisking continuously until the sauce thickens slightly.  Add the meatballs to heat through.

In a small pan, melt the butter and add the Aleppo pepper and the cumin seeds.  Warm through until it becomes frothy and aromatic.

Place the meatballs in individual bowl, drizzle with the Aleppo butter and sprinkle some sumac powder and some fresh chopped dill.  Serve with rice or couscous.

NOTE

Ras el hanout is a spice blend found in Mediterranean markets.  Easy to make at home and if you pick on the link it will take you to my pantry spices and the ingredients are there.   It’s a major component that provides the unique flavor profile that makes these meatballs so stellar.

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