Prep 10 mins
Cook 25 mins
Adapted from the Best of Baghdad Cooking by Daisy Imy. Modified from a fried patty recipe to baked meatballs. If you don't like lamb, substitute beef, turkey, chicken or buffalo or use the lamb in combination. The basturma was served along with basic chelo, Barbari (A Persian Bread), Iranian Yogurt and Spinach Dip - Borani Esfanaaj and lightly steamed vegetables.
- 1 lb ground lamb
- salt (I added 1/2 teaspoon)
- 1⁄4 teaspoon cracked black pepper (I usually add closer to 1/2 teaspoon)
- scant 1/2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 dash ground coriander
- 1 dash freshly ground ground nutmeg
- 1 dash ground cloves
- 1 teaspoon dried parsley (Or 1 tablespoon fresh parsley finely minced. I didn't have any fresh on hand. My addition.)
- 1⁄2 tablespoon rose water (DO NOT omit) or 1⁄2 teaspoon dried rose petals (DO NOT omit)
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together all the ingredients.
- To form the meatballs, use a greased 1 1/2" cookie scoop (grease it inside and out) and then with greased hands roll into meatballs.
- Transfer to a parchment lined baking sheet.
- Bake approximately 25 minutes or until no longer pink in the middle.
- Transfer the meatballs to a paper towel to soak up the grease then arrange them on a serving platter. Sprinkle with some dried parsley or garnish with fresh parsley if you have any.
SO yummy!! Love the blend of spices and the rosewater in it. As I had no ground lamb, I used beef. Really delicious, thanks for sharing this!
Made for Visit Persia/Iran - N*A*M*E-Forum
I liked the rose. Tasty different meatballs. I used regular ground beef, sea salt to taste, freshly ground cardamom, allspice in place of nutmeg as we do not consume intoxicants, fresh flat leaf parsley, Iranian rose water plus a little dried Damascus rose petals as well from our local Persian grocer, along with the rest of the ingredients. Served with Saffron buttered rice, a yogurt salad and a fresh salad, for a nice meal masha Allah (Praise be to God). Made for Summer 2012 NA*ME TAG! (June, July, August)
I tried to find lamb (ground or not!) for the better part of a month and finally gave up and used beef. Given the difference in taste and texture between the two meats the recipe still came out delicious. I used dried culinary rose petals, the light floral essence made a lovely difference in this recipe and brought it far above ordinary. The spicing is excellent. Made for North Africa/Middle East forum's Winter Tag.