newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Tamarind meatballs

Tamarind meatballs

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.)


  1. 1

    Place the bread in a bowl. Add 1 cup water, mix and drain immediately. Squeeze the bread between your hands to expel the water.

  2. 2

    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).

  3. 3

    Incorporate the minced meat by hand until homogeneous.

  4. 4

    Make about 3 dozen golf size meatballs.

  5. 5

    Heat a pan with oil on medium and brown the meatballs on all sides.

  6. 6

    Meanwhile, prepare the sauce. Crush the tamarind in 1 cup of water, with your hands.

  7. 7

    Choose a casserole large enough to accommodate the meatballs. Pour the diluted tamarind, tomato paste and sugar into the casserole.

  8. 8

    Mix well and bring the sauce to a boil. Delicately incorporate the meatballs once golden.

  9. 9

    Simmer for 30 minutes. Taste and adjust the salt and pepper, if necessary.

  10. 10

    Roast the sesame seeds in a dry pan and garnish the meatballs before serving.