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This is a typical Moroccan recipe for meatballs and I’m happy to share it. The recipe was passed down to me from my sister and I’m grateful she did. The taste is wonderful and special that you just want to keep on eating it. I added mushrooms which is a tasty addition to this great dish.
1 pound ground lamb
1 onion
1 small potato
1/4 cup parsley
1/2 cup Gefen Bread Crumbs
1 egg
salt
pepper
2 tablespoons turmeric or 2 cubes Dorot Gardens Crushed Turmeric
1 tomato
3 shallots
1 cup assorted mushrooms such as portobellos, crimini, oyster and shiitakes
1 tablespoon saffron
Finely chop onion, potato and parsley in a food processor the. Add mixture to the chopped lamb and combine.
Mix in egg, bread crumbs, salt, pepper and turmeric. Place in fridge for 10-15 minutes.
Chop the tomato and the shallots. Then in a large pot, heat up one tablespoon of vegetable oil and sauté the tomatoes and shallots. After about 10 minutes, add the mushrooms, salt, pepper, turmeric and saffron
Form the meatballs and add them to the pot. Add half cup of water, cover and cook for 15 minutes.
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