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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl stir together all the ingredients.
3. 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.
4. Transfer to a parchment lined baking sheet.
5. Bake approximately 25 minutes or until no longer pink in the middle.
6. 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.
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