Libanske cufte u sosu (Lebanese meatballs in sauce)

Sastojci: 250 g junećeg mlevenog mesa, 250 g jagnjeceg mlevenog mesa, 1 zumance, ½ glavice crnog luka (rendan na sitno), 1 kašika zatar začina, ½ kašičice baharat začina, ½ kašičice cimeta, ½ kasicice pimenta (mlevenog), 2 kašike lista svežeg peršuna (sitno seckanog), 1 kasika lista sveze nane (sitno seckana), 1 kasika maslinovog ulja, za sos - 250 ml yogurt, 35 g tahini, juice of ½ lemon, 1 clove garlic (minced), salt to taste, for garnish - pine nuts, 1 kasika maslinovog ulja.

Priprema:

1. Pomešati junece mleveno meso, jagnjece mleveno meso, zacine, crni luk i 1 kasiku lista persuna. Zamesiti rukom dok se sve lepo ne sjedini.

2. Oblikovati ćufte.

3. Zagrejati maslinovo ulje i prziti cufte sa svih strana dok ne promene boju tj. dobiju zlatnu boju, oko 1 do 2 minuta.

4. U pleh staviti papir za pecenje i poredjati cufte. Peci u prethodno zagrejanoj rerni na 180 C oko 20 minuta ili dok ne budu pecene iznutra, zavisno od velicine cufte.

5. Za sos - pomesati sve sastojke.

Ako je previse gusto razredite sa malo vode.

6. Prepeci pinjole na maslinovom ulju na srednjoj temperaturi (4), mesajuci stalno dok ne porumene.

7. Posluziti cufte sa sosom i pinjolama.

Savet: ako nemate pinjole mozete koristiti i orahe, pekan orahe, bademe, lesnike ili pistace.

Ingredients: 250 g of ground beef, 250 g of ground lamb, 1 egg yolk, ½ head of onion (finely grated), 1 tablespoon zaatar spice, ½ teaspoon baharat spice, ½ teaspoon cinnamon, ½ teaspoon allspice (ground), 2 tablespoons fresh parsley leaves (finely chopped), 1 tablespoon fresh mint leaves (finely chopped), 1 tablespoon olive oil, for sauce - 250 ml yogurt, 35 g tahini, juice of ½ lemon, 1 clove garlic (minced), salt to taste, for garnish - pine nuts, 1 tablespoon olive oil.

Preparation:

1. Mix ground beef, ground lamb, spices, onion and 1 tablespoon of parsley leaves. Knead by hand until all well incorporated.

2. Form meatballs.

3. Heat the olive oil and fry the meatballs on all sides until they change color, i.e. they get a golden color, for 1 to 2 minutes. 

4. Put baking paper in the tray and line up the meatballs. Bake in a preheated oven at 180 C for about 20 minutes or until they are baked inside, depending on the size of the meatballs.

5. For the sauce - mix all the ingredients.

If it is too thick, dilute it with a little water.

6. Toast the pine nuts in olive oil at a medium temperature (4), stirring constantly until they are golden brown.

7. Serve meatballs with sauce and pine nuts.

Tip: if you don’t have pine nuts you can use walnuts, pecans, hazelnuts, almonds or pistachios.