Kibbeh Mish Mosh (MEATBALLS WITH APRICOTS AND TAMARIND SAUCE

Amarante

Wed, Dec 07 2016, 10:17 am

Kibbeh Mish Mosh

MEATBALLS WITH APRICOTS AND TAMARIND SAUCE

Excerpt From: Jennifer Felicia Abadi - A Fistful of Lentils

In the days of the Ottoman Empire, the mixture of meat with fruit was commonly served to the sultan. As in kibbeh m'geraz (Meatballs and Cherries, [>]), the tartness of the fruit in this dish offsets the saltiness of the meat. Serve over rice.

SERVES 4 (ABOUT 26 MEAT BALLS PLUS SAUCE)

MEATBALLS

¾ pound ground chuck.
2 tablespoons matzah meal or dry plain bread crumbs
1 large egg, lightly beaten
2 tablespoons cold water
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cumin
¼ cup finely chopped yellow onions
Small dish of ice water

SAUCE

1 cup dried Turkish or California apricots
2 tablespoons olive oil
1 cup finely chopped yellow onions
2 teaspoons minced garlic
¾ cup cold water
1 6-ounce can unsalted tomato paste
½ teaspoon tamarind paste or Easy Tamarind Sauce ([>])
2 tablespoons firmly packed dark brown sugar (omit if using Easy Tamarind Sauce)
¼ teaspoon salt
¼ teaspoon ground allspice
⅜ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Dash of freshly ground black pepper

TO SERVE

1 recipe Basic Syrian Rice

Prepare the meatballs. Combine all the meatball ingredients, except the ice water, in a medium-size bowl and squeeze together with your hands until well blended and the meat is very soft. Shape into individual meatballs by rolling them between the palms of your hands, 1 tablespoon at a time. (Dip your fingers in the dish of ice water and keep your palms wet to keep the meat from sticking. If it does stick, scrape it off with a blunt knife and return it to the bowl.) Place the meatballs on a plate and set aside.

Prepare the sauce. Place the dried apricots in a medium-size bowl, cover with cold water, and soak for 15 minutes.

Heat the oil in a large saucepan over medium heat and cook the onions, stirring, until soft and golden but not brown, 3 to 4 minutes. Add the garlic and cook until golden, another 1 minute, stirring constantly so the garlic does not burn. Remove from the heat and set aside.

In medium-size bowl, combine the remaining sauce ingredients, except the apricots, making sure that the sugar and tamarind paste are well blended. Add the onion-garlic mixture and mix well. Drain the apricots and gently mix into the sauce, being careful not to break them up.

Place the meatballs in the saucepan that held the onion mixture. Pour the apricot sauce over the top and stir carefully to avoid breaking the meatballs. Cover and simmer over medium-low heat until the sauce is thick enough to coat a spoon and the meatballs are cooked through and soft but fairly firm, 30 to 35 minutes. (You may freeze the sauce with the meatballs at this point for up to 2 to 3 weeks; let everything cool to room temperature, pour into a large plastic container, and tightly seal.)

Serve hot over the rice.