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Kosher Nexus
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Syrian Meatballs With Tamarind Sauce

Ingredients

For the meatballs:

  • 2 Tbsp vegetable oil, for frying
  • 3 lbs ground beef
  • 6 large eggs
  • 1 1⁄2-2 cups toasted pine nuts
  • 3⁄4 cup unsalted matzah meal, plus extra in a bowl for rolling
  • 1 1⁄2 Tbsp kosher salt
  • 1 heaping Tbsp baharat or allspice
  • 1 Tbsp Aleppo pepper
  • 1 cup fresh herbs (such as parsley, cilantro, dill, or mint), finely chopped

For the sauce:

  • olive oil
  • 1⁄2 tsp Aleppo pepper (or more for extra heat)
  • 1⁄2 tsp allspice
  • 4 cups water
  • 1⁄2 cup plus 2 Tbsp good quality tamarind concentrate
  • 4 oz or 1⁄2 cup tomato paste
  • juice from 1 lemon, about 3 Tbsp
  • salt, to taste
  • sugar, to taste (optional)

Directions

  1. Combine all the meatball ingredients minus the oil and, with wet hands, gently form walnut-sized balls. Place them on baking sheets.
  2. Roll each meatball in matzah meal.
  3. Over medium-high heat, add vegetable oil to a pan and brown the meatballs on all sides. Brown in batches so as to not overcrowd the pan. Set aside.
  4. In a separate pot over medium heat, add a generous drizzle of olive oil and the Aleppo pepper. Once the oil has turned a reddish color, add the allspice and the rest of the sauce ingredients. Stir and let simmer for a few minutes.
  5. Add the meatballs and simmer for about 30 minutes. Taste the sauce to see if it needs adjusting. The meatballs should plump up a little when done, and the sauce should thicken.