Lamb Meatball Gyros
Juicy ground lamb meatballs are drizzled with lemon-garlic sauce and wrapped up with veggies in a pita for a gyro that packs a flavorful punch!
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✅Ingredients
LAMB MEATBALLS:
• 1 lb ground lamb
• 2 TB chopped fresh parsley
• 2 TB chopped fresh mint
• 2 TB chopped fresh cilantro
• 4 cloves garlic, crushed
• 2 tsp red wine vinegar
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
GARLIC SAUCE:
• 4 cloves garlic, crushed
• 1/4 c greek yogurt
• 1 lemon, juiced
• 1/4 tsp salt
GYROS:
• 4 pita flat breads
• Toppings as desired (sliced tomato, sliced cucumber, sliced red onion, fresh cilantro)
✅Instructions
00:02:30 - Ideas for gyro toppings
1️⃣ 00:00:24 - Preheat oven to 400 degrees. Lightly grease a 9x13 glass baking dish.
2️⃣ 00:00:32 - In a medium-size mixing bowl, combine ground lamb, parsley, mint, cilantro, garlic, red wine vinegar, cumin, salt, allspice, red pepper flakes, cinnamon, and ginger. Knead together until well combined.
3️⃣ 00:01:19 - Form meat into 12 balls. Place in prepared pan. Bake until cooked through, approximately 25 minutes.
4️⃣ 00:01:47 - Meanwhile, make the garlic sauce by combining garlic, greek yogurt, lemon juice, and salt in a small bowl.
5️⃣ 00:02:39 - Serve meatballs hot on a pita flat bread with desired toppings and drizzle with garlic sauce.
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Meatballs Recipe | Persian Meatballs stuffed with Dry Fruits | Koofteh Tabrizi |Koftay, کوفته تبریزی
Persian Food, Dry Fruit recipe, Perisian Recipes, Kofta Recipe by Foodbook :
Kufteh Tabrizi, also known as Tabriz Köftesi, is an Iranian meatball recipe from the city of Tabriz. The dish normally includes a big meat ball with meat, rice, yellow split peas, herbs and other ingredients and its sauce / gravy is served in a separate dish with shredded Sangak or Lavash bread.
Ingredients:
Meatballs:
- Lamb Ground Meat 300 gms
- Leeks/Spring Onions green part
- Mint Leaves 10 - 12
- Parsley/ Coriander Leaves 10 - 12
- Dried Mint 2 tbsps
- Terragon/Thyme 1/2 tbsp
- Saffron (Zafran) 1/4 tsp
- Cooked Split Peas 1/2 cup
- Rice (partially boiled) 1/2 cup
- Salt 1 tsp
- Turmeric 1/2 tsp
- Black Pepper 1/2 tsp
- Paprika/ Kashmiri Chilli 1/2 tsp
Fine grind all the ingredients together, the mixture will be bit sticky
Meatballs Stuffing:
- Dried Apricots 6-8
- Dried Plums 5-6
- Walnuts 6-8
- Fried Onions 2-3 tbsp
(Chopped or whole)
Make big size meatballs, add dried fruits in the middle
cover with the meat from all sides
make sure there are no openings and cracks, shape them round
3 big meatballs are made with 300 grams of meat, makes 3 serving
Meatball Gravy :
- Olive Oil 3 tbsp
- Onions chopped 1 Cup (Fry the Onions until they turn brown)
- Tomato Paste 2 tbsp full
- Salt 1 tsp or to taste
- Turmeric 1/2 tsp
- Black Pepper 1/2 tsp
- Paprika/ Kashmiri Chilli 1/2 tsp
- Saffron (Zafran) 1/4 tsp
Add 1/2 cup of water, saute and Add all the meatballs in sauce
Pour some sauce over the meatballs
Add half a liter water
Cover and cook for 45 mins,
until meatballs are tender
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Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
This Persian dish is close to my heart
This is Kotlet….
A Persian dish so close to my heart that reminds me of both of my grandmas. They’re no longer with us, but they both would make these for me as a child and it’s a dish so nostalgic to me ????
Here I’ve made my own vegetarian twist on it that I can’t wait to share ????
This video is for my grandmas and the people of Iran ????????????
RECIPE:
Lamb Meatballs with Shirazi Salad | Flatbread Recipes
These Lamb Meatballs and Shirazi Salad make an ideal meal for a hot summer’s day. You can grill the meatballs on the barbecue or under the oven grill / broiler. The salad is so refreshing and bright and the duo go perfectly with lightly toasted flatbread or white rice. This whole meal is actually Persian, and for those who don’t know I am half Persian. I grew up with these meatballs, except in kebab form.
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Baby Weaning ???????? All you need to tweak for the lamb meatballs here is to leave out the salt, or just add a pinch. For the salad, when you come to prepare it, you are going to prep some tomatoes and cucumber especially for them.
Fussy Eaters ???????? Prep their Shirazi salad the best way for them, you can leave out all the bells and whistles (onion and herbs). And if they are tomato haters you can swap that for pepper. You can either just give them the chopped cucumber and tomato plain or marinated in a drop of lime juice (make them up a separate little salad bowl). Some picky eaters prefer their meals deconstructed, if yours is one of those, give them a pile of cucumber and a separate pile of tomatoes (or pepper).
#familyrecipes #summerrecipes #flatbread #meatballs #lambrecipe #salad #saladrecipe
Perfect Middle Eastern Kofta Kebabs!
#shorts #kofta #kebabs
Beef Kofta Kebabs
Ingredients:
2 lbs Ground Beef
1/2 Onion (finely minced)
4 Garlic Cloves (finely minced)
1 Bunch Of Mint (finely minced)
1 Bunch Of Parsley (finely minced)
1 Tbsp Lemon Juice
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Allspice
1 tsp Cumin
2 tsp Paprika
1/2 tsp Cayenne
1/2 tsp Ground Green Cardamom
1 tsp Sumac (optional)
Salt and Black Pepper
Accoutrements:
Pita or Flat Bread
Sliced Onion
Sliced Cucumber
Sliced Tomato
Shredded Lettuce
Lemon Wedges
Tzatziki Sauce Ingredients :
1 Cup Yogurt
1/2 Cup Cucumber (grated)
1 Garlic Clove (minced)
1 Tbsp Mint (finely minced)
1-2 Tbsp Lemon Juice
1 Tbsp Olive Oil
Salt
Instructions:
In a large bowl combine all the tzatziki sauce ingredients and season with salt to taste. Place in the fridge until ready to serve.
In a large bowl combine the ground beef, all the dry spices, finely minced onion, garlic, mint, lemon juice, and parsley. Season with salt and pepper then mix until completely incorporated and slightly tacky.
Form a few ounces of the ground meat mixture into a oblong shape in your hand. Using a flat skewer, skewer the meat through the center and evenly spread the meat across the length of the skewer. (PRO-TIP: keep the meat cold, this will help the meat stick and stay on the skewer). Repeat with the rest of the kebabs. Place the kebabs on a sheet tray then place in the fridge to keep cold while you fire up the grill.
Next using a charcoal grill with a few wood chunks added for smoke, grill the kebabs suspended by a metal kebab holder (Check Amazon). Turn the kebobs every 30 seconds until cooked then remove from the grill. (You can also grill the kebabs directly on the grill just make sure the grill grate spacing is close together).
Serve the kofta with sliced tomatoes, red onion, cucumber, lemon wedges, lettuce, pita or flatbread, and the tzatziki sauce.
Enjoy!
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