WORKSHOP

Israeli Mezze


Lamb meatballs
Sweet potatoes, Zatar labneh
Cucumbers, parsley-pistachio pesto

Sugar-free, gluten-free

Mezze is usually a bunch of small dishes
Lamb meatballs with Zatar labneh and parsley-mint pesto

Lamb meatballs with Zatar labneh and pistachio-parsley pesto

Choose small potatoes and bake 40-45 min at 425F

See how to make your own Za’atar and don’t forget to subscribe to my channel!

See how lamb kebabs are made in Azerbaijan. To skip past the roosters, lamb is minced at about 5:00.

 
 

Ingredients for Meatballs (makes 20-25)
Total prep time before logging in: 30 minutes
Total cooking time: 50 minutes

▢ 1 lb. ground lamb (can substitute beef but add some oil to mix)
▢ ⅓ cup raisins or dried currants soaked in water
▢ 4 Tbsp oats ※
▢ 1 egg
▢ 1 tsp each of pink salt, ground ginger, turmeric, cumin, paprika and ¼ tsp cayenne ※
▢ 2 tsp of seven spice (this is a combination of cinnamon, coriander, cumin, white and black pepper, clove, allspice) ※
▢ 1 garlic clove, peeled ※
▢ 4 small or 2 large sweet potatoes of the same size (scrubbed, not peeled) ※

※ Please have all ingredients out; prepped & measured when there is a ※

Sauces and salad
▢ 1½ cup Greek yogurt in a small bowl ※
▢ 2 lemons
▢ 1 tablespoon za’atar (see my YouTube tutorial on this page to make your own) ※
▢ ½ cup olive oil
▢ 1 garlic clove, peeled ※
▢ ½ cup washed fresh mint leaves ※
▢ 2 cups washed fresh parsley ※
▢ 2 Tbsp roasted pistachios or pine nuts ※
▢ 1 red onion
▢ small fennel bulb washed and trimmed (optional, can use cucumbers instead) ※

Utensils needed
▢ rubber spatula
▢ cutting board and knife
▢ mandolin
▢ 2 sheet pans with parchment paper or silicon mat
▢ large serving platter
▢ lemon squeezer/juicer
▢ small bowl
▢ meat baller, cookie dough scooper or a soup spoon
▢ latex gloves (optional)

※ Please have all ingredients out; prepped & measured when there is a ※

Directions for salad and sauces

  1. Mix 1½ cup of Greek yogurt with juice of ½ lemon, 1 Tbsp Zatar, drizzle of olive oil. ※

  2. Thinly slice fennel (or cucumber) with a knife or on a mandolin. Add juice of ½ lemon. ※

  3. Season fennel with salt and a drizzle of olive oil.

  4. Cut red onion (in class). Add juice of ½ lemon and 1 Tbsp sumac.

  5. Blend 2 cups fresh parsley, ½ cup of mint and 2 Tbsp roasted pistachios (may substitute pine nuts), 1-2 clove garlic and salt to taste in a food processor or magic bullet. Drizzle ½ cup olive oil til it emulsifies. Put in a bowl and add more oil to cover it and for a drizzling consistency.

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Directions for meatballs and sweet potatoes

  1. Preheat oven to 425 F. (Shelves should be top and bottom 1/3 of the oven. Line two sheet pans with parchment paper.

  2. Bake sweet potatoes on one sheet pan on lower shelf 40-45 minutes or until skin wrinkles.

  3. Mix all the spices for the lamb. ※

  4. Mix oats with raisins or dried currants and just cover with water to soak. ※

  5. Add spices to lamb, along with oats, raisins and flax and grated garlic clove. Mix with hands (I use latex gloves). Use scooper to form balls and place onto parchment lined sheet pan

  6. Bake meatballs on upper shelf 12-15 minutes or until browned

  7. Spread yogurt mix on plate(s) for serving, then drizzle pesto on top of yogurt.

  8. Break sweet potatoes when cool enough to handle and place on top of the yogurt on half the plate. Add meatballs to the other half and top them with the cucumber and/or fennel salad.

    ※ Please have all ingredients out; prepped & measured when there is a ※