Lamb meatballs with tahini
and pine nut sauceSERVES 4This meatball recipe rifs on the Palestinian
lamb siniyah, a dish of lamb baked with tahini.
We’ve turned the lamb into meatballs and added
crushed pine nuts to the tahini sauce for some
more texture. To make this a full meal, try piling
it all into flatbreads with sumac onions or serve
a burghul salad on the side.Lamb meatballs
All props stylist’s
own.PumpkinMortar
and pestle from The
DEA Store. All other
props stylist’s own.
Stockists p192.
2 tbsp olive oil
Sumac, torn mint leaves and
lemon wedges, to serve
LAMB MEATBALLS
1 small red onion
500 gm finely minced lamb
2 garlic cloves, finely grated
1 tsp ground cumin
½ tsp ground allspice
PINE NUT SAUCE
50 gm pine nuts, coarsely
crushed with a mortar and
pestle, plus extra whole pine
nuts to serve
50 gm unhulled tahini
½ garlic clove, finely grated
Finely grated rind of
1 lemon, juice of ½1 To make meatballs, finely
chop onion in a food processor,
scraping down the sides
occasionally (1-2 minutes),
then add mince, garlic and
spices, season to taste, and
process until mixture comes
together (30 seconds-1 minute).
Roll into 12 balls (about 50gm
each) with wet hands and
refrigerate until required.
2 For pine nut sauce, whisk
ingredients in a jug with 100ml
water to combine and season
to taste.
3 Heat oil in a large non-stick
frying pan over medium heat,
add meatballs and cook, turning
occasionallyuntil browned all
over and cooked to your liking
(6-7 minutes for medium).
Spoon pine nut sauce over
kofta in pan so it warms up a
little, then sprinkle with sumac,
top with mint and extra pine
nuts and serve with lemon.➤