spicy lamb meatballs with raisin pesto.

Over the last couple of weeks we've started (once again) eating alfresco.  When you're four flights up facing a courtyard and surrounded by herbs and twinkly lights, you no longer feel as if you are in the city, it feels as if you are somewhere else.   Drinking cocktails, eating the latest farmers market offerings, and watching the sun set - it's magical. 

Dinners, as is typical of me this time of year, revolves around small plates of different things.  Fresh farmers market vegetable salads, really good cheeses, and occasionally local meat.   We recently got a phenomenal butcher in our hood and it's been fun trying their offerings (we are big fans of their cheesesteak sausages).   I love the fact that when you go in for ground meat, it has actually just been ground.  It's such a novel and old fashioned concept.   

I made these meatballs with the aforementioned freshly ground lamb and I have to say, these are just insanely good.  The meatballs are spicy and come together quickly but it's the raisin pesto that I want to eat by the spoonful.  Salty, sweet, herb-y, it pairs brilliantly with the lamb and yogurt.   This will be my Summer 2018 repeat dish.   

Spicy Lamb Meatballs with Raisin Pesto
Recipe adapted from Bon Appetit 

For the Meatballs

1 large egg
1/2 cup panko (Japanese breadcrumbs)
3/4 tsp. ground cumin
1/4 tsp. crushed red pepper flakes or aleppo pepper (if using aleppo increase to 1/2 tsp.)
1/4 tsp. ground turmeric
1/4 tsp. sumac (optional)
¼ cup finely chopped parsley
2 Tbsp. extra virgin olive oil
1 1/2 tsp salt
1 clove of garlic 
1 lb. ground lamb

For the Pesto

1/2 cup parsley leaves with tender stems
1/4 cup pistachios
1/4 - 1/2 cup extra-virgin olive oil
1 clove of garlic
1/2 cups mint leaves
1/2 cup cilantro
3 Tbsp. golden raisins
Juice of 1/2 a lemon
1 tsp. pomogranatte molasses
1/2 tsp. kosher salt, plus more to taste
Black to pepper to taste

Plain whole-milk Greek yogurt (for serving)

Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, sumac, finely chopped parsley,  oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.

Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.

Meanwhile, puree parsley, pistachios, garlic, mint, cilantro, raisins, lemon juice, pomegranate molasses, salt and pepper, and a 1/4 cup olive oil in a blender until smooth. Taste pesto; season with more salt if needed - if too thick, add more olive oil.

Spread yogurt over plates and divide pesto and meatballs on top. Top with sesame seeds if desired.  

Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

warm hummus with spiced lamb.

I've tried to find things to make me laugh over the past couple of weeks.  John Oliver helped, so did the Biden/Obama memes that are circulating.   Hearing about all the people donating to Planned Parenthood in Mike Pence's name is about as genius as it gets.  But even with all of this, the election still hurts.  I think it will for some time. 

I've also spent a lot of time in the kitchen; looking for ways to find comfort in the everyday and the things I can control.  I spotted this hummus recipe on David Lebovitz's blog and everything about it was calling to me.   Warm hummus paired with spiced and fragrant lamb eaten with toasted pita is my kind of ethnic comfort food. It's the perfect dish to be served as part of a large mezze smorgasbord which means it begs to be served at your next party.  

Warm Hummus with Spiced Lamb
Recipe adapted from David Lebovitz 

The hummus should be served warm along with the spiced lamb. This is one of those places where the often-maligned microwave oven could come in handy, to rewarm it before topping it with the spiced lamb mixture. Conversely, you can warm the hummus is shallow baking dish, in a 300ºF (150ºC) oven, covered with foil for 15 minutes. 

8 ounces (225g) ground lamb
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup (110g) canned chopped tomatoes, with liquid
1/4 cup (60ml) chickpea cooking liquid, chicken stock, or water
4 scallions, chopped (white and green parts)
1 1/2 teaspoons harissa
A squeeze of fresh lemon juice
1 tablespoons chopped flat-leaf parsley
2 tablespoons toasted pine nuts
Hummus for serving (this is my go-to recipe)   
Additions: Pita or other flatbread, good feta, pickled carrots 

Heat the 1 tablespoon of oil in a skillet over medium heat. Add the lamb, season with the salt, and cook it, breaking it up as it cooks, until it's almost cooked through, about 4 minutes.

Add the allspice, black pepper, cinnamon, tomatoes and 1/4 cup (60ml) chickpea liquid. Cook until the liquids are slightly thickened, about 3 minutes.

Stir in the scallions and harissa and cook for another couple of minutes, until the liquid is reduced (but the meat is still very juicy) then remove from heat and add a squeeze of fresh lemon juice. Mix in the flat-leaf parsley.

Serving and storage: To serve, spoon the warm hummus onto a serving plate or bowl and use the back of a soupspoon to make a crater in the middle of it, leaving a rim. Spoon the spiced lamb into the middle of the hummus and sprinkle with pine nuts.

Both the hummus and lamb sausage can be made in advance and refrigerated up to 3 days.

lamb, lentil, and white bean chili.

What a week.   

I've been a ball of emotions and I imagine I will continue to be for sometime.  At this moment in time, I am most upset and appalled about the stories of outright racism that has cropped up in our country over the last 36 hours. This is not OK.  We should not be OK with this.  No one should be threatened because of their ethnicity, the color of their skin, their religious beliefs, or for being LGBT.  No one should be bullied or told they are less than a person because they aren't white and because they aren't born in this country.  This breaks my heart.

I started this blog almost 5 years ago because I wanted a place to share recipes for delicious food with others. At the end of the day, food brings people together.  I was raised in a family that valued the importance of sitting together and sharing a meal with one another.   At the table we talked and laughed and ate and it was a way to feel connected at the end of each day.  I think now more than ever, it's important to feel connected to one another.   To understand the point of view of others and to try and figure out how to relate to one another.   People will always have differing opinions from you but having constructive conversations, educating yourself, and finding common ground is the key.  To me, food is common ground.   

As we head into Thanksgiving and the December holidays, I'm going to use this space to include recipes that are about sharing (expect lots of cookie recipes).  Now is the time to be kind and giving.  To have an open mind and to make others feel included.  To say Thank You (Thank You Veterans for all you do).  Go out into your community, go to festivals, go to your place of worship (if you have one) and eat a meal with others.  I'm kicking things off with chili because we could all use comfort food right now (Am I right?!).   This is a riff on the classic beef chili but with lamb and lentils.   The combination of lamb, lentils, and white beans results in an earthy and filling dish that warms your belly.  I encourage you to make a pot this weekend, invite some people over, have a couple of beers, and enjoy the company of others.           

Lamb, Lentil, and White Bean Chili
Recipe adapted from the NYTimes

2 tablespoons olive oil
1/2 pound ground lamb
 Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
3 tablespoons chile powder, plus more to taste
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
2 tablespoons tomato paste
2 cups cooked white beans (homemade or canned)
1 cup dried lentils
Juice of 1 lime, plus more for serving
Plain yogurt, preferably sheep’s milk or feta, for serving (or both if you are like me)
Lime wedges, for serving

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.

Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

Return the lamb to the pot. Stir in 5 cups water, the beans, lentils, lime juice, and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt (or some feta) and a squeeze of lime. Garnish with chopped cilantro leaves.

chile-cumin lamb meatballs.

These are the best lamb meatballs I have ever made (Tyler was in agreement).   

I have a love affair with meatballs due to the fact that they are endlessly adaptable and absurdly easy.   These are a tiny bit more labor intensive then your everyday turkey or beef meatball with red sauce but it's worth it.   The chile sauce which you might think is unnecessary is totally necessary - it provides the perfect smoky and acidic counterpart to the gaminess of the lamb and any leftovers make for a pretty swell sandwich spread.  


Chile-Cumin Lamb Meatballs

Recipe adapted slightly from Bon Appetit

Chile Sauce

3 pasilla chiles, seeds removed, chopped
1½ teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
¼ cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
½ cup olive oil
Kosher salt

Meatballs and Assembly

¼ small onion, chopped
8 garlic cloves, chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
¾ teaspoon fennel seeds
¾ teaspoon ground coriander
¾ teaspoon ground cumin
1 tablespoon kosher salt, plus more
1 large egg
1¼ pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4–5 tablespoons olive oil, divided
½ English hothouse cucumber, thinly sliced
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1½ tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
½ cup plain sheep’s-milk or cow’s whole-milk yogurt
¼ cup chopped fresh mint
Crushed red pepper flakes (for serving)

Chile Sauce: Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes. Let cool. Working in batches, finely grind in spice mill, then transfer to a blender.

Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.

Do Ahead: Chile sauce can be made 2 days ahead. Cover and chill.

Meatballs And Assembly: Preheat the oven to 375 degrees.  Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 Tbsp. salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 ½" balls.  Drizzle with olive oil and transfer to the oven.  

Cook meatballs for 15 - 18 minutes or until cooked through.  Transfer all meatballs to bowl with chile sauce and toss to coat.

Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 Tbsp. oil; season with salt and pepper.

Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.

slow roasted lamb shoulder.

My mom and I share many things, most notably our love of corny jokes best suited for a 5 year old. 

What cheese do you use to lure a bear out of its cave?

Camem-bear!  (i.e. Camembert if you are anything like Tyler who doesn't know the name of cheeses.)  

(This makes me laugh every time.)

We also share a love of reporting to each other the best things we've made in the last week which is why most of our phone calls revolve around re-capping our latest cooking adventures.  It is pretty awesome to have someone in my life who is just as excited about cooking as me (I had to get this gene from somewhere!).  

Mama had commented recently that I don't blog very often about meat.  This stems from the fact that I don't eat much meat but also because meat dishes aren't always pretty.  Not in the way a salad or pizza is with it's plethora of colors.   Meat can be monotone and one note and maybe it tastes amazing but we all know people eat with their eyes and no one will think to make something if it looks ugly.   

But!  At the encouragement of the mama and the fact that Tyler declared this the best lamb he's ever eaten, I figured it earned the right to appear on this blog.  Tyler and I celebrate 9 years together this past Sunday.  When we first started dating, I would have never imagined we would end up here.  I think most people who knew us when we first started dating never thought this would last much past the study abroad trip we were on in Switzerland but somehow it did.  And here we are 9 years later which is why we deserved to celebrate with some lamb.   

I naturally gravitate more towards meat in the winter.  With the lack of famer's market produce, it only makes sense to look for nourishment in other ways.  This is why I find myself at Dicksons's far more regularly.  If we are going to have meat it's going to be damm good meat and this lamb shoulder is about as good as it gets. Here it's rubbed in a spice mixture and then slow roasted until it becomes as tender as can be.  Served with yogurt sauce and stuffed in a pita, you have pretty much my ideal meal perfect for celebrating.   

Slow Roasted Lamb Shoulder
Recipe from Esquire 

Me being me, I upped my spice game (I couldn't help it).  A little bit of sumac (1 teaspoon), some urfa chile (1/4 teaspoon), some aleppo pepper (1/2 teaspoon), a little cumin (1/2 teaspoon), and a little bit of smoked paprika (1/2 teaspoon).  I realize not everyone has these spices and you don't need to go out and buy them, but if you do have them add them!  

I realize this may not look like much, but seriously, it is really good.   

For the Lamb

1 boneless lamb shoulder, butterflied and tied by your butcher (about 3½ lbs)

Spice mix: 2 tbsp whole coriander seeds, 2 tbsp whole fennel seeds, 2 tbsp whole black peppercorns, 3 bay leaves, toasted in small pan over medium heat until aromatic (2 to 4 minutes)

¼ cup harissa paste

3 garlic cloves, peeled

1 tsp cinnamon

1 tbsp coarse salt (plus more for preseasoning)

¼ cup water

½ cup extra-virgin olive oil

Additional spices if desired, see note above

Remove lamb from the refrigerator and let it come to room temperature, up to 2 hours, so that it cooks evenly. Place meat on a roasting rack and then a sheet pan. This way, the roast isn't resting directly on the pan (causing its juices to pool there) and air can circulate on all sides. Thirty minutes before cooking, liberally season with coarse salt.

Preheat oven to 450 degrees.

Put dry spice mix in blender (or small food processor) with harissa, garlic, cinnamon, salt, and water (and other spices if using). Blend slowly, add olive oil, and set aside.

Sear: Place lamb in the middle of the oven and roast for 20 minutes.

Slow-roast: Remove lamb from the oven, leave the door ajar for 10 minutes to cool it down, then bring it to 225 degrees.

Rub lamb all over with harissa mixture and place in oven until the internal temperature is 140 degrees. This can take anywhere from 2½ to 3½ hours.

Rest: Remove roast from oven and let rest for 30 minutes. Don't ruin a great piece of meat by slicing it too quickly. The fibers of the meat still need time to relax after cooking, letting the natural juices redistribute so they don't pour out when you carve. So wait a half hour, then remove the butcher's twine from the lamb and cut into quarter-inch slices. Serve with yogurt sauce.

Yogurt sauce

2 cups yogurt
¼ cup extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp freshly ground cumin
3 tbsp chopped mint
3 tbsp chopped cilantro
2 tbsp finely diced preserved lemon skin (available at good stores; dice only the skin, discard flesh and white pith) or 1 tablespoon lemon zest
Kosher salt (to taste)

Stir to combine.

lamb meatballs with yogurt and pomegranate sauce.

I'm here to make a case for lamb since I don't think it gets the respect it deserves.  Beef and pork get most of the culinary love and it really makes me sad since lamb is rather wonderful.

Most people think of lamb as a spring food but for me it's the essence of winter eating.  Lamb pairs brilliantly with lots of warm Middle Eastern spices, and I find warm spices are best suited for cold wintry evenings.  These lamb meatballs are the best weeknight winter meal ever.  They come together in under 30 minutes, yet they taste as if you spent hours on them.  They exude elegance (the pomegranate sauce make s me swoon, so chic) and they smell so damm good as they cook.  The spice mix used here is assertive yet not overpowering and the yogurt sauce provides a nice bright and tart contrast to the spiced meat.  These work well stuffed in pitas for an easy weeknight dinner but I also love them served atop baby spinach as a substantial and unique salad (the yogurt sauces serves as an excellent salad dressing in that case).  

Lamb Meatballs with Yogurt and Pomegranate Sauce

Recipe adapted from Serious Eats 

Serves 4

For the Lamb Meatballs

1 pound ground lamb

½ cup chopped fresh mint leaves

¼ teaspoon ground cayenne pepper

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon Aleppo pepper (optional)

1/8 teaspoon ground cinnamon

1 ¼ teaspoons salt

2 cloves of garlic, minced

1 tablespoon oil

For the Yogurt and Pomegranate Sauce

5 ounces Greek yogurt

1 ½ tablespoons milk or water

½ cup pomegranate seeds

¼  cup chopped fresh mint

Kosher salt and freshly ground black pepper

1 teaspoon pomegranate molasses (optional)

½ teaspoon Aleppo pepper (optional)

4 pitas, warmed

For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, cayenne, cumin, coriander, Aleppo pepper (if using), cinnamon, salt, and garlic. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 16 balls, approximately two inches wide.

Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside.

For the yogurt and pomegranate seed sauce: In a medium bowl, whisk together the yogurt and milk. When smooth, add pomegranate seeds and fresh mint. Stir well. Season to taste with salt and pepper. Drizzle the pomegranate molasses and sprinkle the Aleppo pepper over the top.  Stuff each pita with about a quarter of the sauce and four of the lamb meatballs. Serve immediately.

hummus kawarma (with lamb).

Apparently, my mom does read my blog! (Yes, I sometimes worry that all the people who I think love me never read it. *Cough* Tyler *Cough*) But mama bear does read it and I discovered this on Christmas morning when I opened one my presents and there lay the Jerusalem cookbook that I put on my wish list!  (I also got the gold wishbone, which sadly looked not nearly as wonderful as it did online.)  I have spent the better part of my evenings reading all the recipes, book marking pages, and making supermarket lists like a mad woman in preparation for an Israeli cooking binge.  I deemed it necessary to start with the most classic of dishes hummus, solely because the first the first time I made homemade hummus, I missed the tiny but very important step of cooking the chickpeas after the overnight soak (I have the tendency to speed read).  I called my Mom in a panic saying my hummus was grainy and chunky.  It was only after her going through all the steps with me that I realized I miss the crucial step of cooking the chickpeas.  Lesson learned the hard way.  (Also throwing out 6 cups of chunky hummus is very messy and very not fun.)  I feel I finally conquered my hummus demons because this hummus is ridiculously good - unbelievably creamy and rich.  The lamb “topping” is also excellent (all those spices!), it takes the hummus from side dish status to meal status.  Throw in a bowl of olives, a chunk of feta, several warm and fluffy pits, and some cucumber salad and you my dream meal. 

Hummus

Recipe adapted from Jerusalem

I decreased the amount of tahini recommended in the original recipe because as much as I love tahini it was too much for me.  I am going to say this again as well, this is the best hummus I have ever eaten.

1 ½ cups/250 grams dried chickpeas

1 teaspoon baking soda

6 ½ cups/1.5 liters water

¾ cup + 2 tablespoons tahini paste

4 tablespoons freshly squeezed lemon juice

4 cloves garlic, crushed

6 ½ tablespoons/100 ml ice-cold water

Salt

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. 

The next day drain the chickpeas.  Place a medium saucepan over high heat and add the drained chickpeas and baking soda.  Cook for about 3 minutes, stirring constantly.  Add the water and bring to a boil.  Cook, skimming off any foam and any skins that float to the surface.  The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer.  Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. 

Drain the chickpeas.  You should have roughly 3 2/3 cups/600 grams now.  Place the chickpeas in the food processor and process until you get a stiff paste.  Then with the machine still running, add the tahini paste, lemon juice, garlic, and 1 ½ teaspoons salt.  Finally slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a smooth and creamy paste. 

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.  If you are not using the hummus until later, refrigerate it but make sure you take the hummus out of the fridge 30 minutes before eating.

Kawarma (Lamb)

Recipe adapted from Jerusalem

This lamb is really good.  It’s sweet but not in a sugary way.  It’s sweet from the spices (most of these spices we usually associate with baked goods in the US so it’s interesting to eat it in a savory application).  I wanted a little hint of heat so I added in some urfa chiles.  (I love a little heat with sweet.) The lemon sauce really ties the whole thing together and the pine nuts give a nice little crunch!

10 ½ oz/300 grams ground lamb

½ teaspoon freshly ground black pepper

1 teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon urfa chilies

Good pinch of freshly grated nutmeg

1 teaspoon crushed za’atar or oregano leaves

1 tablespoon white wine vinegar

1 tablespoon chopped mint

1 tablespoon chopped flat-leaf parsley

1 teaspoon salt

1 teaspoon olive oil

Lemon Sauce

1/3 oz/10 grams flat-leaf parsley, finely chopped

½ - 1 teaspoon urfa chili

4 tablespoons freshly squeezed lemon juice

2 tablespoons white wine vinegar

1 large clove of garlic or 2 small cloves, finely chopped

¼ teaspoon salt

2 tablespoons toasted pine nuts for garnish

To make the kawarma, place all the ingredients apart from the oil in a medium bowl.  Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes. 

Just before you are ready to cook the meat, place all the ingredients for the lemon sauce in a bowl (except the pine nuts), and stir well. 

Heat the oil in a large frying pan over medium-high heat.  Add the meat, and stir as you cook each batch for 3-4 minutes.  The meat should be very light pink in the middle. 

Place the hummus on a platter and make a hollow in the center of the hummus.  Spoon the warm kawarma into the hollow.  Drizzle generously with the lemon sauce and garnish with the pine nuts.  Serve with toasted pita.