Recipe by Susiecat too
This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.
Top Review by hoda
hi there i really love this recipe since i grew with it,i am iraqi and this recipe is a staple in our big celebrations. but there are some mistakes in the ingredients: 1-we don't add onions to the recipe ever 2-the meat is not ground,it is basically cubes of beef meat we boil them first for about 45-60 minutes then add the apricots and raisins 3-there ia a very important ingredient that is missing in the recipe which is dried prunes(round,purple and sour)which will give the recipe its distinctive sour taste 4-the quantity of sugar added to the pot is more than 1 tbs, it is usually about half-one cup of sugar depends on your taste. the recipe is sour-sweet in taste and the ratio of sweetness/sourness depends on your favorite taste 5-this recipe is served in seperate plates along side with rice(mostly basmati rice or a local rice type only found in iraq which is called ambar rice and it is characterized by its divine taste and lovely aroma) hope you give it a try and enjoy this recipe
- 1 large onion, chopped
- 3 -4 tablespoons vegetable oil
- 1 1⁄2 lbs ground lamb
- 1 teaspoon dried lime powder (available at Indian groceries)
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- salt and pepper
- 3 -4 tablespoons tomato paste
- 7 ounces dried apricots, soaked in water for 1/2 hr. (use the tart, not sweetened variety)
- 3 -4 tablespoons currants or 3 -4 tablespoons raisins
- 1 lemon, juice of
- 1 teaspoon sugar
Directions See How It's Made
- In a large frying pan, fry the onion in oil until golden.
- With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
- Add them to the pan and cook, turning them to brown all over.
- Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
- Simmer about 25 minutes.
- Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
- Serve over rice.