It's a traditional Iraqi-Jewish dish....We'll see how this Southern WASP does with it
7 years ago
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So, how was it? Not a huge beet fan myself, but I'll try just about anything once.
ReplyDeleteIt was really good. I can send you the recipe. Very middle eastern. Actually I'll probably be bringing a mug in of it on Friday for lunch so I'll stop by and how it off. I was honestly very VERY happy with it. It's rare that I'm really happy with something I make, it can always be tweaked, but this really was good. The spices melded so well together and the color was outstanding. I'll probably make it around Christmas next time and serve a side of greens :)
ReplyDeleteAh, could you post the recipe, please? I think my wife would love to try it out on me, she is very fond of middle eastern food...
ReplyDeleteBut of course :)
ReplyDeleteBeet Stew with Lamb Meatballs
FOR THE MEATBALLS:
1 tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
1⁄2 lb. ground lamb
2 tbsp. dried currants
1 1⁄2 tbsp. chopped flat-leaf
parsley leaves
1 tbsp. pine nuts
1⁄2 tsp. paprika
1 egg, lightly beaten
Kosher salt and freshly ground
black pepper, to taste
FOR THE RICE:
1 1⁄2 cups basmati rice,
soaked in water for 20 minutes
2 tsp. kosher salt
1 tsp. turmeric
FOR THE STEW:
6 small red beets (about 1 lb.),
peeled and cut into sixths
3 cloves garlic, finely chopped
Kosher salt, to taste
5 tbsp. extra-virgin olive oil
1 1⁄2 tsp. ground coriander
1 1⁄2 tsp. ground cumin
1 1⁄2 tsp. curry powder
1 tsp. turmeric
3⁄4 tsp. paprika
1⁄2 tsp. ground ginger
1⁄8 tsp. cayenne
1 medium yellow onion,
finely chopped
1⁄4 cup tomato paste
6 tbsp. fresh lemon juice
2 tbsp. sugar
Freshly ground black pepper
1 tbsp. finely chopped fresh
flat-leaf parsley
1. Make the meatballs: Heat oil in an 8" skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Remove from heat; let cool slightly. Add onions to a medium bowl along with lamb, currants, parsley, pine nuts, paprika, and egg and combine with your hands. Divide mixture into 12 portions; dip your hands in a bowl of water and roll portions into 1 1⁄2" meatballs and transfer to a parchment paper–lined baking sheet. Cover meatballs with plastic wrap and refrigerate for 30 minutes.
2. Prepare the rice: Strain rice and transfer to a 2-qt. saucepan along with the salt, turmeric, and 2 cups water. Bring to a boil, reduce heat to low, cover, and cook for 10 minutes. Remove pot from heat and keep covered in a warm place.
3. Meanwhile, make the stew: Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.
4. Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 3 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside. Heat remaining olive oil in a 6-qt. pot over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice. Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes. Using a spoon, place reserved meatballs in the simmering stew. Cover and cook, stirring occasionally, until meatballs are cooked through, about 8 minutes. Skim surface of stew, add reserved beets, and cook for 2 more minutes. To serve, fluff rice with a fork and spoon it into serving bowls along with ladlefuls of the stew and meatballs; season and garnish with parsley.
Thanks, we'll try it out!
ReplyDeleteVery good indeed! The rice got a bit mashy, but that might be due to measurement translsation errors...like how many deciliters is a cup supposed to be? :)
ReplyDelete