Meatballs with Ptitim and Homemade Adjika
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Meatballs with Ptitim and Homemade Adjika
Ingredients
- Lamb - 7.6 oz
- Onion - 1.8 oz
- Ground coriander - ½ g
- Black Cumin (Cumin) - ½ g
- Orange Bell Peppers - 1.1 oz
- Spiced Tomato Juice - 3.5 oz
- Shallot - 0.5 oz
- Garlic - 1 clove
- Rosemary - 0 oz
- Tomatoes - 2.5 oz
- Cilantro - 0.4 oz
- Basil - 0.2 oz
- Chicken Egg - 1 piece
- Breadcrumbs - 0.4 oz
- Couscous - 3.5 oz
Step by Step guide
Step 1
Boil the ptitim in boiling salted water with a little olive oil for 15 minutes, then drain the water.
Step 2
Pass the meat with the tail fat through a meat grinder, peel and finely chop the onion; mix the meat with the onion and pass through the meat grinder again, add 0.5 of the egg (lightly beaten with a fork), coriander, breadcrumbs, season with salt and pepper, and mix thoroughly.
Step 3
Form the mixture into balls with a diameter of 3 cm, place the balls on a baking sheet lined with parchment paper, and bake in the oven at 392°F for 10 minutes; reserve the juices that are released.
Step 4
Cut the tomatoes into quarters, remove the seeds, and dice finely; trim the roots of the cilantro, separate the basil leaves from the stems; chop the cilantro with the stems and the basil leaves finely.
Step 5
Mix the cooked ptitim with the tomatoes and herbs, pour in the juice left over from baking the meatballs, season with salt and pepper, add 1 tablespoon of olive oil, and mix.
Step 6
Clean the bell pepper of seeds and membranes; blend the tomatoes in their juice with the chopped bell pepper, shallot, 0.5 clove of garlic, and the leaves of rosemary removed from the stem, along with salt and black pepper until smooth; the adjika is ready.
Step 7
Place the meatballs on the ptitim, sprinkle with cumin, and serve with homemade adjika.
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