I have been overseas working for sometime; I think it's about time I got back to work in the kitchen! I am leaving again soon (like in 3 days!) but, hopefully, I will have better access to a kitchen and therefore not remiss in my blogging. On to the food...
Moroccan Style Meatballs - Polpetine Marocchine
Ingredients
4 cups water
1/2 cup Water
Turmeric (to
taste)
Harissa (to
taste)
Sumac (to taste)
Dukkah (to
taste)
Red Pepper (to
taste)
3 tablespoons Olive
Oil
Red Pepper (fresh
or dried flakes)
8 Cloves Garlic
½ white or
yellow Onion
1 LBS Ground Lamb
or Beef
1 LBS Chicken Livers
1 LBS Chicken Breasts
2 slices day
old bread
1/2 cup Soffritto (1/2 onion, 1 carrot, 1 celery stick ALL minced)
1/2 cup Soffritto (1/2 onion, 1 carrot, 1 celery stick ALL minced)
2 eggs
1 can
Chickpeas, Fava, or other bean
1 16 oz can of
Crushed Tomatoes
Chicken broth
(enough for soaking bread)
Zest of two
Lemons
4 tablespoons
minced cilantro or mint
Preparation
·
Pre-cook the chicken livers by sauté method with Soffritto
and a bit of cilantro or mint.
·
Soak day old bread in chicken broth until soft. Squeeze out
excess moisture.
·
In a large bowl, mix ground lamb/beef, lemon zest, eggs,
and soaked bread.
·
Cut the uncooked chicken breasts into small pieces; grind
in a food processor.
·
Bring the water, turmeric, olive oil, and spices to boil in
a wide heavy pot. Add tomato and beans.
·
Crush cooked chicken livers by hand.
·
Add the processed chicken breasts, crushed livers, and Soffritto
to the lemon zest - egg - ground meat mixture.
·
Form meatballs and place them in the ½-cup water while
shaping.
·
Reduce the flame to medium, and cook covered 30 minutes.
·
Stir in the cumin and cook 5 more minutes. Check the liquid
in the pot. If it is too thin, reduce on a high flame until thickened to the
consistency of maple syrup.
·
Transfer the meatballs and their sauce to a platter.
Sprinkle with mint or cilantro.
·
Serve with couscous, rice, or mashed potato.