Sastojci: 450 g mlevenog jagnjećeg mesa, ½ srednjeg crvenog luka (veoma sitno iseckanog), 2 čena belog luka (sitno iseckana), komad svežeg đumbira dužine 5 cm (2,5 inča) (oljuštenog i izrendanog), 40 g običnih prezli, 1 veliko jaje (dobro umućeno), šaka svežeg peršunovog lišća (sitno iseckanog), 2 kašike listova celera (sitno iseckanih), šaka svežeg nane (sitno iseckane), rendana kora dva limuna, 70 g pinjola ili oraha, 120 g feta sira (sitno izmrvljenog), 1 kašičica soli, 1 kašičica svežeg bibera (zgnječenog), ½ kašičice cimeta, 1 kašičica kardamoma (prepečenog i mlevenog) - videti napomene, maslinovo ulje za prženje, za sos - 90 g tahinija, sok od 1 limuna, ¾ kašičice soli, voda, za ukrašavanje - pinjoli ili orasi, seckani peršun ili nana.
Priprema:
1. U veliku posudu stavite jagnjetinu, crni luk, beli luk, đumbir, prezle, umućeno jaje, sveže začinsko bilje, koru limuna, pinjole ili orahe, feta sir, cimet, kardamom, so i biber. Sve pomešajte rukama.
2. Oblikujte ćufte veličine oraha.
3. Dno teškog tiganja premažite maslinovim uljem grejte dok se ne ugreje. Propržite ćufte sa svih strana. Po potrebi dodajte još ulja.
Ne pretrpavajte tiganj.
4. Stavite ćufte na pleh oblozen papirom za pecenje i pecite u zagrejanoj rerni na 175°C (350°F) oko 12 do 14 minuta, ili dok se potpuno ne budu pecene.
5. Za sos - pomešajte tahini i limunov sok. Dodajte dovoljno vode da dobijete retki sos. Posolite po ukusu.
6. Poslužite ćufte sa sosom.
7. Ukrasite sa još pinjola ili oraha, začinskim biljem.
Napomene
Da biste uklonili seme iz mahuna kardamoma, lagano ih zgnječite oklagijom da biste ih otvorili. Uklonite crno seme i prepecite ga u suvom tiganju na srednjoj vatri nekoliko minuta, stalno pomerajući seme, dok ne zamiriše. Zatim ih sameljite mlinom za začine ili kafu.
Ingredients: 450 g ground lamb, ½ medium red onion (very finely minced), 2 cloves garlic (finely minced), 5 cm (2.5 inches) piece of fresh ginger (peeled and grated), 40 g plain bread crumbs, 1 large egg (well beaten), a handful of fresh parsley leaves (finely chopped), 2 tbsp of celery leaves (finely chopped), a handful of fresh mint leaves (finely chopped), grated peel of two lemons, 70 g pine nuts or walnuts, 120 g feta cheese (finely crumbled), 1 tsp salt, 1 tsp fresh pepper (crushed), ½ tsp cinnamon, 1 tsp cardamom (toasted and ground) - see notes, olive oil for frying, for the sauce - 90 g tahini, juice of 1 lemon, ¾ tsp salt, water, for garnish - pine nuts or walnuts, chopped parsley, cilantro, or mint.
Preparation:
1. Place the lamb, onion, garlic, ginger, breadcrumbs, beaten egg, fresh herbs, lemon peel, pine nuts or walnuts, feta cheese, cinnamon, cardamom, salt and pepper into a large bowl. Mix everything together using your hand.
2. Form walnut sized meatballs.
3. Cover the bottom of a heavy pan with the olive oil and heat until hot. Brown the meatballs on all sides. Add more oil as necessary.
Don’t crowd the pan.
4. Place the meatballs on a baking sheet and bake in a preheated oven on 175 C (350 F) for about 12 to 14 minutes, or until cooked through.
5. For the sauce - mix the tahini and lemon juice. Add enough water to make a thin sauce. Salt it to taste.
6. Serve the meatballs with the sauce.
7. Garnish with more pine nuts or walnuts, herbs.
Notes
To remove seeds from cardamom pods, lightly crush the pods with a rolling pin to open them. Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant. Then grind them with a spice or coffee grinder.
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