Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce)

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Susiecat too
Contributor
@Susiecat too
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Huda salih
    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
    Reply
  2. 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.
Advertisement