Chickpea Panisses

Chickpea Fries Riviera Style (Paniccia Rivierasca) with Hazelnut Romesco

Make the batter up to four days ahead of time, keeping it covered and chilled until ready to fry. Bobs Red Mill and other companies produce chickpea flour available at Whole Foods, Amazon, and other places that sell specialty beans and grains.

Serves 6 

2 tablespoons olive oil
1½ cups chickpea flour
4 cups cold water
4 cups oil for frying such as sunflower or grapeseed
Salt and freshly ground black pepper

Generously brush an (8 x 8-inch) square cake pan with the olive oil. Place the chickpea flour into a bowl and vigorously whisk in the cold water. Keep whisking until you have a smooth batter. Pour the batter into a heavy-bottomed pot and bring to a boil over medium heat, stirring constantly with a wooden spoon.

Cook for 5 to 10 minutes or until the mixture thickens and comes away from the side of the pan, as with polenta. Remove from the heat and beat until very smooth. Using a rubber spatula, scrape the batter into the oiled pan and cool, cover with plastic film, and then chill in the refrigerator.

When ready to serve, cut into 2-inch sticks, the size of thick French fries. Heat the oil to 365°F on a deep-frying thermometer. Fry about one-fourth of the sticks at a time. When they are crispy, golden, and covered with blisters, about 5 minutes, scoop from the pan using a wire skimmer or slotted spoon and drain on paper towels. Sprinkle immediately with salt and pepper to taste and serve accompanied by Romesco if desired.

Hazelnut Romesco Sauce

Romesco is a characteristic sauce or dip from Catalonia, the area of Spain surrounding Barcelona with its own distinct culture, language, and cuisine. This deep red mixture of roasted peppers, hazelnuts and/or almonds, fried bread, garlic, Spanish smoked paprika and wine vinegar is usually served with fish. I like to serve it as a dip for vegetables, to spread on garlic toasts, or drizzled on these Riviera-Style Chickpea Fries (Vegan and Gluten-Free).

Makes 2½ cups sauce, enough for 10 people as an appetizer
2 large whole roasted red peppers, purchased or homemade, peeled and seeded
6 large cloves garlic
½ cup + ½ cup extra-virgin olive oil
½ cup French or Italian bread cubes
¼ pound roasted hazelnuts (or raw hazelnuts toasted, and skins rubbed off)
1½ teaspoons Spanish smoked Pimentón dulce + ½ teaspoons cayenne
¼ cup Spanish sherry vinegar
Fine sea salt to taste

Purée the peppers and their juice in the bowl of a food processor. Without washing the bowl, transfer the purée to a small pot and then cook slowly until its thick enough to hold its shape, about 10 minutes.

Combine the garlic cloves and ½ cup of the olive oil in a small pot and cook together until the garlic is lightly browned, about 10 minutes. Add the cubed bread and cook 2 minutes longer or until lightly browned. Cool.

Place the pepper paste, hazelnuts, and the garlic and bread cubes and their cooking oil back into the food processor. Process to a chunky paste, then add the Pimentón (or other hot paprika), sherry vinegar, and salt. Process again, then drizzle in the remaining olive oil to make a thick sauce with a consistency like mayonnaise. Store tightly covered in the refrigerator for up to 2 weeks.

Grape, Gorgonzola, and Walnut Focaccia

Makes 1 large rectangular focaccia, 12 to 16 servings:

¾ pound (3¾ cups) unbleached all-purpose flour
¼ pound (1 cup minus 2 tablespoons) dark rye flour
2 teaspoons fine sea salt
1 (¼-ounce) package (2¼ teaspoons) active dry yeast
1½ cups lukewarm water
¼ cup extra virgin olive oil
Freshly ground black pepper
¼ pound large red grapes, halved and pitted if necessary
3 ounces Gorgonzola cheese, cut into small bits
3 ounces (¾ cup) walnuts, roughly chopped

 

Line an (18 x 13-inch) half sheet pan (or other large baking pan) with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the dry ingredients: flour, rye flour, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, combine the yeast, ¼ cup of the water, and ½ cup of the flour mixture. Allow the mixture to rest until it is bubbling, about 10 minutes. Beat in the remaining flour mixture. Switch to the dough hook and continue beating until the mixture comes together in a rough and shaggy ball and is elastic, 5 to 6 minutes.

Transfer the dough to a large, oiled bowl; cover with plastic wrap or a damp cloth and allow the dough to rise until doubled in size, about 2 hours, at warm room temperature. The dough may be made one day, allowed to partially rise, then refrigerated overnight for use the following day or even punched down again and kept chilled for use the second day. Allow the dough to come to room temperature before proceeding.

Punch down the dough and use oiled hands to press the dough into the pan without folding it over (dont worry if it doesnt reach all the way into the corners). Leave the dough to rest and rise at warm room temperature for about 1 hour, or until light and puffy. Using your index finger, poke indentations over the surface of the dough about every inch or so. Brush the dough with the remaining olive oil and grind fresh black pepper over top.

Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts onto the dough, then mist with water from a plant mister. Allow the focaccia to rise at warm room temperature until soft and puffy, about 30 minutes.

Preheat the oven to 425°F. Bake the focaccia for 25 minutes, or until nicely browned. Remove from the oven, cool for about 10 minutes, then remove the focaccia from the pan and cut into squares to serve.

 Store loosely covered at room temperature up to 2 days or wrap tightly in aluminum foil and freeze. Reheat frozen focaccia still wrapped in foil in a preheated 375°F oven for about 20 minutes.

Shaker Herb and Cheddar Cheese Soup

Serves 8 to 12

Description:

This simple but satisfying herb-accented soup was inspired by the cooking of America’s Shakers, known for their abundant use of fresh herbs. Make it in the spring and summer when fresh herbs are abundant; dried just won’t do here. Use any combination of tender herbs like tarragon, chervil, sorrel, dill, chives, and/or my personal favorite, lovage; the more the better for a fragrant, cheesy soup. I prefer gold potatoes for their warm color and buttery flavor.

Ingredients:

  • 1 onion, diced
  • 2 leeks, sliced
  • 2 tablespoons unsalted butter
  • 1 pound gold potatoes (2 to 3 medium potatoes), peeled and roughly cut
  • 1 quart chicken stock, purchased or homemade
  • Fine sea salt, grated nutmeg, and ground white pepper to taste
  • 3 cups milk
  • ½ cup heavy cream
  • ½ cup chopped lovage, tarragon, chervil, sorrel, dill, and/or chives
  • 2 cups shredded extra-sharp cheddar cheese

Directions:

  • Sauté the onion and leeks in the butter in a large, heavy casserole dish until translucent. Add the potatoes, chicken stock, salt, nutmeg, and pepper to taste. Bring to the boil, cover, and reduce to a simmer for 35 to 40 minutes or until the potatoes are soft when pierced. Stir in the milk and cream.
  • Transfer the mixture to a blender and puree until smooth, straining for an even smoother texture. Transfer back into the soup pot, add the herbs and stir to combine. Serve each portion topped with a small handful of cheddar and more herbs to stir into the soup.
  • To store, cool the soup to room temperature before refrigerating for up to 5 days.

Note: To make the richest full-bodied stock that will gel as it cools–a sign that the broth is loaded with collagen, add about 1 pound of chicken feet. For those living in Philadelphia, chicken feet are available at Reading Terminal Market. Look for them in markets especially those catering to a Black, Latino, Asian, or Caribbean clientele.

El Azarosa Passionato Cocktail

To Serve 1

Description:

The name of this cocktail translates to something like passion by chance, a nod to the power of serendipity that sometimes yields magical results. Aged Mexican tequila, French ginger liqueur, Mexican ancho chile-spiced liqueur, and passion fruit juice, a local favorite in Aruba, meld together in a well-balanced drink that excites the palate. The French Canton Ginger liqueur is made from an infusion of baby ginger with cognac, Tunisian ginseng, Tahitian vanilla beans, and Provence honey, and then finished with French cognac.

Ingredients:

  • 50 ml [1½ ounces plus 1 teaspoon] Teremana Reposado Tequila
  • 25 ml [1½ ounce plus 2 teaspoons] Domaine de Canton Ginger Liqueur
  • 50 ml [1½ ounces plus 1 teaspoon] Ancho Reyes Chile Liqueur
  • 50 ml [1 1⁄2 ounces plus 1 teaspoon] fresh passion fruit juice
  • Garnish: dehydrated lime slice, habanero pepper, cardamom seed

Directions:

  • Pour all ingredients over ice in a cocktail shaker and shake vigorously for 30 seconds. To release aromas, slightly burn the garnishes: dehydrated lime slice, halved habanero pepper, and a sprinkle of cardamom seeds. Serve in a rocks glass over ice.

Umbrian Pear Brustengolo

Yield: One 10-inch cake; 12-16 servings

Description:

This hearty, rustic cornmeal torte from Umbria is a typical autumn dessert that was originally a food of the poor, especially near Perugia. In the past, especially in the countryside, cornmeal was used for baking because it was inexpensive. The cornmeal would be mixed with boiling water and the mixture rested overnight. In the morning, raisins, pine nuts, walnuts, hazelnuts, and thin slices of apples were added before baking. I have substituted firm, juicy winter pears for the apples in honor of Umbria’s long tradition of using pears for both sweet and savory dishes. The cake serves a crowd, keeps well for up to one week, and freezes perfectly.

Ingredients (Umbrian Pear Brustengolo):

  • 1 cup (51/2 ounces) golden raisins
  • ½ cup mistrà, substitute anisette, ouzo, or Pernod
  • 2 pounds (about 4) Bosc pears, cored, and sliced crosswise
  • Juice and grated zest of 1 lemon (3 tablespoons juice and 1 tablespoon zest)
  • ½ pound (13/4 cups) stone-ground yellow cornmeal
  • ½ pound (2 cups minus 2 tablespoons) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 2¼ cups sugar
  • ½ pound (2 sticks) unsalted butter, melted and cooled
  • 1 cup extra virgin olive oil
  • 1 cup (¼ pound) walnuts, lightly toasted and coarsely chopped
  • ½ cup pine nuts, lightly toasted

Directions (Umbrian Pear Brustengolo):

  • Soak the raisins in the mistrà for at least 1 hour, and up to overnight.
    Preheat the oven to 350°F. Spray a 10-inch ring-shaped pan with nonstick baker’s coating, or rub with softened butter and dust with flour, shaking off the excess.

  • Combine the raisins and any soaking juices with the pears, lemon juice, and lemon zest.
    In a medium bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, and salt.

  • In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and 2 cups of sugar until light and fluffy, 5 to 6 minutes. Slowly, beat in the butter and oil. Continue to beat until the mixture is entirely incorporated and the batter is thick and creamy. Fold in the flour mixture. Fold in half the pear mixture, half the walnuts, and half the pine nuts. Scrape the batter into the pan and cover the top with the remaining fruits and nuts. Sprinkle with the remaining ¼ cup of sugar.

  • Bake on the bottom shelf of the oven for 45 minutes, then reduce the heat to 325°F. Continue baking for 45 minutes or until the cake starts to come away from the sides of the pan and a skewer inserted in the center comes out clean. Cool completely on a wire rack before slicing.

Aruba Cookbook Dinner at Winkel Restaurant

Aruba Cookbook Dinner To Benefit Les Dames d’Escoffier –

Tuesday, March 12, 2024 at 6:30 PM

Winkel Restaurant (1119 Locust Street, Philadelphia, PA 19107)

$125 Per Person (or $230 Per Couple) – Includes A Book

Reserve your seat here

Cocktail:

  • El Azaroso Pasionato Cocktail (Azar)

Hors d’Oeuvre:

  • Cheese Kroket with Raspberry Dip (Quinta del Carmen)
  • Seared Duck Breast with Chichi Morada Sauce, Watercress, and Cashew Puree (Lima Restaurant)
  • Plantain Chips with Venezuelan Guasacaca (Avocado Crème, Infini Fine Dining) VEGAN

Appetizers (Select One):

  • Caribbean Salmon Gravlax with Quinoa Blini (Hilton Caribbean Resort, Aruba)
  • Yemanja Superfood Salad with Carrot Dressing and Carrot Chips (Yemanja Restaurant) VEGAN

Main Course (Select One):

  • Braised Korean Short Ribs with Sweet Potato Puree & Grilled Bok Choy (Azar Restaurant)
  • Roasted Cauliflower with Mole & Tortilla Nut Crumble (Lima Restaurant) VEGAN

Dessert (Select One)

  • Bolo Preto Cake with Rum Raisin Parfait & Strawberry-Rum Sauce (Infini Fine Dining)
  • Tropical Fruit Salad with Coconut, Cashew Crema, Shaved Tonka Beans & Strawberry-Rum Sauce (Yemanja & Infini) VEGAN
  • Bodegas Papiamento Rum shot (number one rum in the world at the 2023 London Spirits Competition)

Turkish Cheese Borekas

Yield: 36 small turnovers

Description:

For December, I share a recipe I learned to make in Çesme, Turkey from Senay Ornek, a wonderful cook and food lover, who invited me to her hometown to make this and other delicious Turkish dishes at her family’s small hotel. I worked with Senay, her sister, mother, and aunt making stuffed vegetables, lor cheese and sesame cookies, and Kadim Budu Kofte (“lady’s thigh”) meatballs named for the way they lightly jiggle!

The borekas can be made ahead and frozen before baking to serve at a holiday gathering. The dough gets its’ tangy flavor and tenderness from yogurt; the filling is simply crumbled feta cheese. The black nigella seeds sprinkled on top are essential for their distinct peppery flavor and tiny bits of crunch.

Ingredients (Turkish Cheese Borekas):

  • 1¼ pounds (4¾ cups minus 1 tablespoon) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup whole milk plain yogurt
  • 2 eggs
  • ½ cup sunflower oil
  • 1 pound feta cheese, crumbled
  • 2 tablespoons nigella seeds

Nigella Seed – Many names for the same spice:

  • Black caraway (though unrelated to caraway)
  • Charnushka (Russian)
  • Cörek oto (Turkish)
  • Habbat Al Baraka in Arabic (“ blessed seed”)
  • Kalonji (Hindi)
  • Ketzah (Hebrew), mentioned in the Hebrew Bible
  • Love-in-a-Mist (Nigella Damascena), a common blue and white star-shaped flower, is a close cousin.
  • Onion seed (though unrelated to onion)
  • Schwarzkümmel (black seed) or zwiebelsame (onion seed) (German)
  • Siah daneh (Farsi)
  • Tikur azmud (Amharic)

 

Directions (Turkish Cheese Borekas):

  • Line two (18 x 13-inch) half-sheet pans (or other large baking pans) with parchment paper or silicone baking mats or rub with softened butter.
  • Whisk together the dry ingredients: flour, baking powder, and salt.
  • In the bowl of a standing mixer fitted with the paddle attachment, combine the yogurt, 1 egg, and the oil. Beat lightly then reduce the speed to low and beat in the flour mixture. Beat only long enough for the dough to come together and form a soft ball.
  • Separate the remaining egg and combine the yolk with the feta. Lightly beat the egg white with 1 tablespoon of water and reserve for the egg wash.
  • Divide the dough into 36 small balls about the size of a golf ball. Flatten each ball in the palm of your hand to a circle about 2½ inches in diameter and about 3/8-inch thick. Place about 2 teaspoons of the feta mixture in the center avoiding touching the edges, which will prevent the dough from sealing well. Bring two halves of the dough together and press well to seal.
  • Meanwhile, preheat the oven to 400°F. Arrange the turnovers equidistant from each other, about 2 inches apart, on the pans. Brush with the egg wash and sprinkle with nigella seeds, patting lightly so they adhere. Use a fork to pierce each borekas in a few places to allow steam to escape.
  • Bake for 25 minutes or until well-puffed and golden brown. Note that some of the cheese filling will inevitably leak out. Store covered and refrigerated for up to three days. To reheat, wrap in foil and reheat at 350°F for about 20 minutes, uncovering for the last 5 minutes of baking.
  • To freeze the borekas, arrange the turnovers (unbaked) on an oiled pan or one lined with parchment paper without touching. Freeze until firm, at least two hours, to keep them separate, and then transfer to a container with a lid, layering with wax paper. Keep frozen until ready to bake, up to three months. Arrange frozen borekas on a baking tray. Bake for about 30 minutes or until browned and the filling bubbles out of some of the pastries.

Torta Tres Leches with Cocoa Nibs

Serves 12, makes 18 individual cakes

Description:

I got the recipe for this luscious, moist cake from a friend who grew up in Caracas, Venezuela. Tres leches (three milks) is a light sponge cake which is traditionally soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. The Torta can be made several days ahead of time either in a rectangular baking pan or in individual foil cups.

Ingredients (Tres Leches Cake):

  • ½ pound (2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 eggs, separated
  • 1½ cups granulated sugar
  • 1½ cups water
  • 1 teaspoon almond extract (optional, substitute vanilla if desired)
  • Milk Mixture (recipe follows)

Directions (Tres Leches Cake):

  • Preheat the oven to 350˚F. Spray a 13 x 9x 2-inch (3-quart) baking dish generously with nonstick spray. In one bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
  • In a separate bowl, beat the egg whites, adding sugar gradually, and continuing to beat until firm and glossy. Add the yolks to the egg whites one at a time, beating briefly after each addition.
  • Mixing on low speed, sprinkle in the flour mixture and then add 11⁄2 cups of water and almond extract. Pour into the prepared pan and bake for 30 to 40 minutes, or until a cake tester comes out clean.
  • To make individual cakes, have ready 18 (4-ounce) foil cups (or muffin tins) with nonstick coating and arrange on baking trays. Spoon, pipe, or ladle ¼ cup of the batter into the tins and bake 25 to 30 minutes or until set in the middle.
  • Meanwhile, prepare the Milk Mixture and Topping.

 

Ingredients (Milk Mixture and Topping):

  • 1 can (13-ounce) evaporated milk
  • 1 can (14-ounce) dulce de leche
  • 2 cups whole milk
  • ¼ cup dark rum
  • 2 cups heavy cream
  • ¼ cup confectioner’s sugar
  • 2 teaspoons vanilla extract
  • ½ cup crushed cocoa nibs

Directions (Milk Mixture and Topping):

  • Pour the evaporated milk, dulce de leche, milk, and rum into a blender and blend until smooth (or use an immersion blender). While the cake is still warm, use a toothpick to punch holes in the cake. Slowly pour the Milk Mixture over the cake so that it is all absorbed. Cool and then refrigerate.
  • When ready to serve, beat the heavy cream until moderately firm. Sprinkle in the confectioner’s sugar and vanilla and beat again briefly. Spread the cream evenly over top of the cake and sprinkle with the cocoa nibs. For the cake, cut into serving portions and serve.

Chicken and Spinach Cannelloni with Lemon Crema

Serves 8 – 12

Description:

I served these luscious cannelloni at many weddings in my years at Material Culture, because the mild spinach and chicken filling is full of flavor and appeals to all ages, including children. If fresh spinach pasta sheets are available, use them for a more colorful dish. While you may substitute dry pre-formed manicotti tubes, fresh egg pasta sheets will yield lighter and more tender cannelloni.

Ingredients:

  • 1 quart chicken stock
  • 1½ pounds boneless, skinless chicken thighs
  • 1 (10-ounce) bag washed spinach
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • Fine sea salt, freshly ground black pepper, and freshly grated nutmeg to taste
  • 1 cup heavy cream, scalded
  • Juice and grated zest of 2 lemons
  • 1¼ cups grated Parmigiano-Reggiano cheese
  • 1 pound fresh sheets (preferably spinach), defrosted overnight in the fridge if frozen
  • 2 tablespoons thinly sliced chives, for garnish

Directions:

  • Prepare the Filling: Bring the stock to the boil in a large pot. Add the chicken thighs, bring the liquid back to the boil, then reduce heat to a simmer. Cook the chicken until tender, about 25 minutes. Cool and drain, reserving both stock and chicken. Pick off any connective tissue and fat pockets from the chicken, then chop the meat. Strain the chicken stock and reserve.
  • Fill a medium pot with a lid with about 1 inch of water and bring to the boil. Add the spinach and cook briefly until wilted. Drain the spinach and rinse. Drain again, squeeze the spinach lightly to remove excess liquid, and chop.
  • Prepare the Sauce: In a medium heavy-bottomed pot, melt the butter and stir in the flour. Cook together over medium heat until light tan in color, about 3 minutes. Whisk in the reserved chicken stock. Bring to a boil, whisking constantly so the sauce is smooth. Season generously to taste and remove from the heat. Cover sauce with a lid or directly with plastic wrap to prevent a skin from forming and reserve.
  • Combine the chicken, spinach, and 2 cups of the sauce for the filling. Stir the cream, lemon zest and juice, and half the cheese into the remaining sauce for the topping.
  • Cut the pasta into 24 (4-inch) squares, preferably using a ridged cutter. Bring a large wide pot of salted water to the boil. Lay out several clean kitchen towels on a work surface. Add the pasta sheets to the water in 2 to 3 batches.
  • Boil until the pasta is half-cooked, 2 to 3 minutes, and scoop from the water using a wire skimmer or slotted spoon. Transfer to a colander and drain, then run cold water over the pasta to rinse off the surface starch and stop the cooking. Drain again.
  • Arrange the cooked dough squares in a single layer on the towels. Repeat until all the pasta squares are cooked. (Try to work quickly as the pasta sheets will start to stick to the towels once they drain completely.)
  • Assemble and bake the Cannelloni: Preheat the oven to 375º.
  • Spread about ¼ cup of filling across the center of each pasta square. Repeat with the remaining squares and the remaining filling. Roll the cannelloni up tightly.
  • Spread about half the sauce onto the bottom of a shallow baking dish large enough to contain the cannelloni in a single layer. Arrange the cannelloni parallel to each other in the baking dish with the seam side down, pushing them in gently so they are tightly packed. Drizzle the remaining sauce over top, then sprinkle with the remaining cheese. (If desired, cover and refrigerate up to 2 days. Bring to room temperature before baking.)
  • Bake 40 minutes or until browned and bubbling. Allow the cannelloni to cool about 10 minutes to set up, then sprinkle with chives and serve.

Moroccan Lamb Meatballs with Ras el Hanout

Yield: about 4 dozen meatballs

Description:

This month, I share my recipe for Moroccan Lamb Meatballs (Kefte), which may also be made from ground beef or even ground turkey. One of my favorite dishes out of all my trips to Morocco were the kefte in tomato sauce topped with an egg and baked in a workaday terracotta tajine at a simple roadside restaurant frequented by truck drivers.

I like to add bulgur wheat, a specialty of the Eastern Mediterranean, for lightness and nutty flavor. For those who prefer not to eat wheat products, substitute cooked brown rice (about ¼ cup raw).

Ingredients (Meatballs):

  • 1 cup bulgur wheat, soaked in boiling water to cover by about 1 inch
  • 2 ½ pounds ground lamb
  • 2 eggs, beaten
  • Sea salt and ground black pepper, to taste
  • 2 tablespoons finely chopped ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon hot red pepper flakes or Turkish maras pepper
  • 1 tablespoon ras el hanout
  • 1 tablespoon ground cumin
  • 1 medium red onion, finely diced
  • ½ bunch parsley, chopped
  • ¼ bunch cilantro, chopped
  • All-purpose flour, for dusting
  • Blended oil

Ingredients (Sauce):

  • ¼ cup EVOO
  • 1 medium red onion, finely diced
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoon ras el hanout
  • 1 tablespoon ground turmeric
  • 1½ teaspoons ground cinnamon
  • 1 box Pomi chopped tomatoes, or 1 (28-ounce) can crushed tomatoes
  • ½ bunch parsley, chopped
  • ¼ bunch cilantro, chopped

Directions (Meatballs):

  • Preheat oven to 400 degrees. In the bowl of a mixer and using the paddle attachment, combine bulgur drained of any excess liquid, ground lamb, and egg. Add remaining meatball ingredients and beat again to blend.
  • Cook a small amount of the meatball mix to taste for seasoning. Scoop into roughly shaped balls the size of a walnut. Lightly oil your hands and then roll again to form into smooth, round balls. Arrange on parchment paper-lined half-sheet pans (for easy clean-up) or other large baking pans without crowding. Roast 20 to 30 minutes or until well-browned. Meanwhile, prepare the sauce.

Directions (Sauce):

  • In a large Dutch oven or braiser, sauté the onions, garlic, and ginger in olive oil until softened. Add ras el hanout, turmeric, and cinnamon and stir to combine. Cook together 5 minutes. Add tomatoes and about 1 cup water to thin. Bring sauce to the boil and cook over low to medium heat, stirring often.
  • Combine meatballs and sauce, simmer 15 minutes, remove from heat, stir in cilantro and parsley, and serve, or cool and then freeze if desired.