John Myers
Contents
show
Oriental Lamb and Beef Balls in Tomato Stock on Pepper and Mint Salad
The perfect oriental lamb and beef balls in tomato stock on pepper and mint salad recipe with a picture and simple step-by-step instructions.
For the meatballs
- 250 g Ground beef
- 250 g Minced lamb
- 2 Stems Fresh coriander
- 2 Stems Fresh smooth parsley
- 2 piece Eggs
- 1 tsp Ground cinnamon
- 2 tsp Ground cumin
- 2 tsp Turmeric
- 2 piece Clove of garlic
- 1 piece Vegetable onion
- 1 tsp Sea-Salt
- 1 tsp Pepper from the grinder
- 1 packet Dates
- 1 tbsp Oil
For the tomato stock
- 750 ml Sieved tomatos
- 1 tbsp Sugar
- 1 tbsp Harissa paste
- 2 tsp Ground cumin
- 2 tsp Turmeric
- 1 tsp Ground cinnamon
- 0,5 tsp Sea-Salt
- 0,5 tsp Pepper from the grinder
For the pepper and mint salad
- 3 piece Paprika
- 3 piece Chilli pepper fresh
- 3 piece Beefsteak tomato fresh
- 1 bunch Mint fresh
- 2 Stems Parsley
- 1 piece Onion red
- 3 tsp Sumac
- 4 tbsp Pomegranate syrup
- 3 tbsp Red wine vinegar
- 3 tbsp Olive oil
- 1 tsp Sea-Salt
- 1 tsp Pepper from the grinder
For the meatballs and the tomato stock
- Place the ground beef and lamb in a large bowl. Add the 2 eggs, salt, pepper, cumin, turmeric and cinnamon. Remove the coarse stems from the parsley and mint and finely chop the leaves by hand or with a chopper. Add the finely chopped herbs to the bowl. Finely chop the green onion together with the garlic in the chopper and place in the bowl. Thoroughly mix all ingredients by hand until a homogeneous Köfte mass is obtained. Stone the dates and cut them in half crosswise. Always take about the size of a walnut from the mass and form a ball out of it. Then work half the date into the ball. Prepare all the balls like this and put them in a cool place.
- For the tomato stock, mix the tomatoes together with the harissa, cumin, cinnamon, turmeric, sea salt and pepper to a nice mixture.
- Heat some oil in a pan and fry the meatballs on all sides so that they get a nice color. Then deglaze the balls with the tomato sauce and simmer on low heat for about 10-15 minutes.
For the pepper and mint salad
- First of all, wash the vegetables and herbs thoroughly. Remove the seeds and strands from the peppers and quarter them. Then cut into very fine cubes. Put the finely chopped peppers in a colander and hang over a bowl. A lot of water will leak out, which will otherwise dilute our dressing later. Also finely dice the red onion and place in the sieve. Quarter the tomatoes, remove the watery inner workings and also finely dice them. Halve the chillies and remove the spicy kernels. Then cut into smaller pieces and chop finely together with the mint and parsley. Then put in a bowl. Also add the ingredients from the sieve to the bowl and mix everything well.
- In a small bowl, mix the olive oil, pomegranate syrup, red wine vinegar, salt, pepper and sumac to a creamy dressing and add to the bowl. Mix the whole thing well again.
Facebook Comments