Lamb meatballs with barberries, dried figs, yogurt, and herbs

Barberries are little red jewels, tart and delicious. They are most often used in Persian cuisine and have cultural significance in wedding dishes, where their tartness symbolizes that life is not always sweet. These tiny berries are also seen in some North African cuisines, where they are used instead of sumac. They have been growing in popularity recently and can be easily purchased at any Mediterranean store or on Amazon.

This meatball dish is a very traditional Middle Eastern dish with lots of flavor. The tender meatballs are packed with delicious goodness and soaked in a broth that is a touch sweetened with dried figs and flavoured with tons of fresh herbs. The yoghurt tempers the flavours, giving the dish a creamy texture. There is a lot of deliciousness in one bowl. I serve this dish usually with bread, but you can also serve it with naan, couscous, or rice.

Also, check out this fantastic meatball recipe on this site, Spiced Lamb Meatballs "Bar Oso".

Ottolenghi is a genius and one of the first chefs to bring real Middle Eastern cuisine to the Western world. His cookbooks—yes, I have all of them—are filled with wonderful recipes packed with flavor. I want to dine at each of his restaurants in London!

For more recipes from this cookbook,k click here.

Ingredients:

For the meatballs:

1 lb ground lamb; however, you can substitute ground beef or ground chicken

1 large onion, finely minced

1/2 cup parsley, minced

3 garlic cloves, minced

1/2 teaspoon ground allspice

3/4 teaspoon ground cinnamon

6 tablespoons barberries

1 egg

Salt and pepper to taste

Oil as needed

For the sauce:

1 lb shallots, thinly sliced

2-3 tablespoons oil

3/4 cup white wine or substitute 1 tablespoon lemon juice

2 cups chicken stock or water

1 bay leaf

1/2 teaspoon dried thyme

5 oz dried figs, halved or quartered

1 cup yoghurt, whisked smooth

1 cup mixed fresh herb,s including mint, dill, cilantro and basil

1/2 teaspoon dried tarragon

Salt and pepper to taste

Mix all the ingredients together to make the meatballs. I generally fry a small taster patty, about one teaspoon in size, to taste for salt and herbs. Adjust as needed. Make small meatballs about the size of a golf ball. As a note, the less you work the meatballs, the softer they tend to be.

My meat is usually 12-15% fat, so I do not need oil. Fry the meatball,s keeping them well spaced so they do not steam. You may have to fry them in 2-3 batches. Remove and set aside. The inside of the meatballs may still be raw, but that is okay.

Add the oil to a deep pot and warm on medium heat. Add the shallots, dried thyme and bay leaf and fry till the shallots are golden. Add the wine and bubble till reduced, and the smell of alcohol has evaporated. Add the chicken stock or water and bring to a simmer. Add the dried figs, salt, pepper and meatballs with any drippings, the meatballs should be almost fully submerged in the broth, and simmer for 15-20 minutes, stirring carefully from time to time. When the timer goes off, turn the heat off and taste for salt, tartness, sweetness and spice. Sprinkle most of the fresh herbs onto the dish and mix in.

When ready to serve, heat the meatballs in their broth. The sauce tends to get absorbed by the meatballs, so feel free to add a touch of water if necessary. Ladle gently into small bowls, sprinkle with the remaining herbs, and add the yogurt in small dollops. Serve with bread, naan, couscous, or rice.