A traditional, Aleppo-Jewish recipe, that combines the tartness of tamarind with that of tomatoes. A dish that is equally delicious when reheated.
- 1 cup fresh crustless bread, cubed
- 2 eggs
- Salt to taste
- 1 Tbsp Aleppo pepper
- 1 lb minced meat
- 2 Tbsp olive oil
- 4 Tbsp tamarind paste
- 6 oz tomato paste
- 1 Tbsp sugar
- 3 Tbsp sesame seeds (opt.)
Place the bread in a bowl. Add 1 cup water, mix and drain immediately. Squeeze the bread between your hands to expel the water.
Add the eggs, salt and Aleppo pepper to the drained bread cubes. Massage with your hands until a smooth substance without lumps is formed (2–3 minutes).
Incorporate the minced meat by hand until homogeneous.
Make about 3 dozen golf size meatballs.
Heat a pan with oil on medium and brown the meatballs on all sides.
Meanwhile, prepare the sauce. Crush the tamarind in 1 cup of water, with your hands.
Choose a casserole large enough to accommodate the meatballs. Pour the diluted tamarind, tomato paste and sugar into the casserole.
Mix well and bring the sauce to a boil. Delicately incorporate the meatballs once golden.
Simmer for 30 minutes. Taste and adjust the salt and pepper, if necessary.
Roast the sesame seeds in a dry pan and garnish the meatballs before serving.