Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Middle Eastern Sesame Lamb Meatballs with Minted Yogurt Dip

This recipe comes from Christina Al-Sudairy's web site, Middle Eastern Recipes.

The recipe originates in Palestine and Jordan and actually comes from 'Gourmet' magazine, October 1995.

If you would like to visit the Middle Eastern Recipes web site <click here>


1/3 cup minced onion
1 large garlic clove, minced
1 1/2 teaspoons olive oil
1/2 teaspoon dried mint, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
a pinch cinnamon
1 pound ground lamb (10% fat)
1 cup fine fresh bread crumbs
1 large egg, beaten lightly
2 tablespoons dried currants
1/4 cup black sesame seeds
1/4 cup white sesame seeds, toasted lightly

Minted yogurt dip:
2 cups plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 teaspoon salt, or to taste


To make the meatballs:

  • In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combinewell. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
  • In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
  • Preheat oven to 450°F.
  • Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.

To make the yogurt dip:

  • In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheesemay be made 2 days ahead and chilled, covered.
  • Into yogurt cheese stir mint and salt.

Makes about 1 1/2 cups

To visit the Middle Eastern Recipes web site <click here>

© 'Gourmet' magazine