Meatballs with ptitim and homemade adjika
2 servings
25 minutes
Meatballs with ptitim and homemade adjika are a harmony of flavors inspired by Swedish cuisine traditions. Tender lamb meatballs baked to a golden crust pair with airy ptitim infused with the aroma of fresh tomatoes and herbs. Homemade adjika made from sweet peppers, shallots, garlic, and rosemary adds spiciness and depth to the dish. Spices like coriander and cumin reveal a rich palette of Eastern notes. This dish is perfect for a cozy family dinner or a festive feast, captivating gourmets with its sophistication and rich flavor. Serving it with warm adjika makes it especially comforting, while the aroma of fresh herbs highlights its freshness and naturalness.
1
Boil ptitim in salted boiling water with a little olive oil for 15 minutes, then drain the water.
- Couscous: 100 g
- Tomatoes: 70 g
- Lamb: 215 g
- Basil: 5 g
2
Grind the meat with the tail through a meat grinder, clean and finely chop the onion; mix the meat with the onion and pass it through the meat grinder again, add 0.5 eggs (previously lightly beaten with a fork), coriander, breadcrumbs, salt, pepper, and mix thoroughly.
- Lamb: 215 g
- Onion: 50 g
- Chicken egg: 1 piece
- Ground coriander: 1 g
- Breadcrumbs: 10 g
3
Form meatballs with a diameter of 3 cm from the minced meat, place them on parchment paper on a baking sheet, and bake in the oven at 200 degrees for 10 minutes; save the released juice.
- Lamb: 215 g
4
Cut the tomatoes into 4 parts, remove the seeds, and dice them; cut the roots of the cilantro, separate the basil leaves from the stems; finely chop the cilantro with the stems and the basil leaves.
- Tomatoes: 70 g
- Cilantro: 10 g
- Basil: 5 g
5
Mix the cooked ptitim with tomatoes and herbs, pour in the juice left from baking the meatballs, season with salt and pepper, add 1 tablespoon of olive oil, and mix.
- Couscous: 100 g
- Tomatoes: 70 g
- Cilantro: 10 g
- Basil: 5 g
- Lamb: 215 g
6
Clean the bell pepper from seeds and membranes; blend the tomatoes in their own juice with chopped bell pepper, shallot onion, 0.5 garlic clove, rosemary leaves, salt, and black pepper until smooth; adjika is ready.
- Bell pepper: 30 g
- Tomatoes in their own juice: 100 g
- Shallot: 15 g
- Garlic: 1 clove
- Rosemary: 1 g
7
Place the meatballs on the ptitim, sprinkle with cumin, and serve with homemade adjika.
- Cumin: 1 g
