This was probably one of our more memorable meals. I was inspired to make something challenging AND wasn't in the realm of what I usually made. Since we're now here in Georgia, I found that while I may be back in the states . . . there are still some things that aren't easy to come by. Like Mediterranean ingredients, for example.
There is no sumac in my area.
Like, none.
I scoured all of the local markets near me, including Walmart, and I could not find sumac for the life of me. So this meal actually almost never happened. However, since my sister and I like to drive around, we googled the nearest middle-eastern store and found one in Jacksonville that was nearly an hour away. Needless to say, I stocked up on key ingredients that I might need and proceeded to plan out our epic themed dinner!
So, this is where time management comes in. That is to say, I did NOT manage my time well at all.
From start to finish, I decided to make this on a random early afternoon and ended up running around all day. Last minute pre-made naan, a small bag of pine nuts and the lamb meat. All at different stores. Not to mention the fact that I wasn't keeping a better inventory of my spices . . . halfway through putting in the ingredients of the meatballs, I ran out of cinnamon. Ugh. Not my day.
So, despite the fact that we ended up eating at around 9 o'clock at night, the meal itself was pretty rewarding. I made some substitutions in this awesome Turkish kofta meatball recipe and added some pointers from this one. It made for some tasty dining.
Since this dinner took so long to make, I didn't have time to take any pretty pictures. Documented and done. While not strictly Mediterranean, this did come together nicely. I made some caraway rice and homemade tzatziki sauce then served it with toasted naan and parsley/shredded romaine lettuce. My sister came up with the tomato-cucumber salad that turned out pretty awesome. Thank god for teamwork! Otherwise, I don't think I would've finished.
Lesson learned.
Turkish Kofta Meatball Platter
(adapted from Lady and Pups and The Moveable Feasts)
For the Meatballs:
1 lbs ground lamb or lamb/beef/pork mix
3 cloves garlic, finely minced
1/4 medium onion, finely minced
1 tsp ginger, grated
1 small egg, or 1/2 large egg
1 1/2 tbsp cornstarch
1 tbsp olive oil
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp paprika
1 tbsp dried mint
2 tbsp minced italian parsley
2 tbsp extra virgin olive oil, plus more to drizzle
2 tbsp pine nuts
1/4 tsp caraway seeds
1/4 tsp fennel seeds
1 clove garlic, minced
1/4 cup finely chopped italian parsley
1 tbsp dried mint
1 to 2 tsp chili flakes or dash or cayenne powder
1.5 to 2 cups hummus (I used my tuscan-flavored hummus. :D)
paprika for garnish
chopped italian parsley for garnish
Combine ingredients for meatballs. Adjust seasoning as needed by cooking a small sample then form into 1 to 1.5 inch sized balls. Set aside.
In a large nonstick pan, heat 2 tbsp olive oil on medium-high heat. Add meatballs and brown them nicely all over. Add the pine nuts, caraway seeds, and fennel seeds to the pan. Toast until golden brown, being careful not to let them burn.
Add the minced garlic, parsley, dried mint, and chili flakes/cayenne powder. Cook for about 30 seconds, then season with salt and pepper as needed. Remove from heat and set aside.
To serve, pour hummus on a microwave-safe platter and swirl for an even layer. Microwave for 1 to 1.5 minutes to warm. Add the meatballs and pine nuts on top and drizzle with additional olive oil. Sprinkle with paprika and finely chopped italian parsley to garnish.
Serve with hot naan, tzatziki, cucumber-tomato salad, shredded lettuce, and caraway rice.
Makes about 4 to 5 servings.
Mediterranean Tomato-Cucumber Salad
(adapted from Smitten Kitchen)
1 large tomato, diced large
1 large cucumber, diced large
1/4 red onion, thinly sliced
5 to 6 pinches sumac
1 tsp olive oil
1 tsp lemon
salt and pepper
1 to 2 tbsp minced italian parsley (optional)
Combine all ingredients in a medium bowl. Adjust seasoning as needed and refrigerate at leat 30 minutes before serving.
