Recipe by COOKGIRl
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.
Top Review by Mia in Germany
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
- 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)
Directions See How It's Made
- 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.