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.
Ingredients
- 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.)
Method
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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.
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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).
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3
Incorporate the minced meat by hand until homogeneous.
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4
Make about 3 dozen golf size meatballs.
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5
Heat a pan with oil on medium and brown the meatballs on all sides.
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6
Meanwhile, prepare the sauce. Crush the tamarind in 1 cup of water, with your hands.
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7
Choose a casserole large enough to accommodate the meatballs. Pour the diluted tamarind, tomato paste and sugar into the casserole.
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8
Mix well and bring the sauce to a boil. Delicately incorporate the meatballs once golden.
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9
Simmer for 30 minutes. Taste and adjust the salt and pepper, if necessary.
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10
Roast the sesame seeds in a dry pan and garnish the meatballs before serving.
