Jordan…

Monday, July 15 –

I’m late on this post. I know it. SUPER late, really. To tell you the truth, I lost my mojo for this project somewhere along the last few weeks. I’m trying to get it back, but it’s a struggle. So here’s this one, and I will try my best to get back on photo(25)board with it…

This dinner was just BestestFianceEver and me, but we were hoping to have yummy leftovers for lunch. So we took a pound of ground lamb, one onion finely chopped, some garlic, some spices, an egg, and a grated carrot and mixed it altogether. It ended up being super, extra oniony – but that’s ok because we love onion. I made them into round-ish patties instead of balls because they tend to cook faster and more evenly on the stove. Then I threw them onto a hot pan that had a little coating of oil.

While those were cooking I started on the sauce. And I have to ask – how do you boil two teaspoons of water for several minutes? I have no idea. So I put two teaspoons of water into a coffee mug, put the saffron threads in with it, covered it with plastic wrap and microwaved it for three minutes. That was about as close as I knew how to pull that off. I took the wrap off and put the rest of the ingredients in and ended up doubling the lemon (so one whole lemon, juiced) and extra parsley.

BestestFianceEver made rice and a salad (yes, a salad – it was hot outside and it sounded good). Once the meat was done cooking we were good to go for dinner. The meatballs ended up super crumbly because of the meat-to-onion ratio, but the flavor was good. The sauce was still a little tasteless but it went pretty well with the caraway seeds in the meat. All in all this dinner gets a thumbs up.

Jordan
(recipe borrowed from the cooks at: http://khanapakana.com)

Jordanian Meat Balls

  • Lean Minced Lamb or Mutton 350 gm
  • Small Onion finely chopped 1
  • Garlic 1 clove
  • Fresh Thyme 1 tsp
  • Caraway Seeds 1/2 tsp
  • Paprika 1/2 tsp
  • Egg 1
  • Salt to taste
  • Black Pepper to taste
  • All Spice Powder 1/4 tsp
  • Carrot Grated 1/2
  • Oil as required for grilling

For the sauce:

  • Saffron Threads a few
  • Boiling Water 2 tsp
  • Fresh Parsley 2 tbsp
  • Lemon 1/2
  • Yogurt Unsweetened 1 cup
  • Salt to taste

Cooking Directions:      In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg.    Mix well to combine.    Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes.    Soak the skewers in cold water.    Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking.    For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally.    Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water.    Transfer it all into a small bowl for serving.    Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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