Meatball:
500g mince
1 egg
Half cup panko
1 1/2 teaspoons each of paprika and cumin
Salt and pepper
Pilaf:
150g rice
1 small onion thinly sliced
2 crushed garlic cloves
300ml water
5g ras el hanout
Salt and pepper
Yoghurt sauce (don’t have measurements here):
Greek yoghurt
Crushed garlic
Lemon juice
Cumin
Salt and pepper
Chilli butter:
1 tbsp butter
Pinch or two of hot paprika or ground chilli
Method -
Combine all meatball ingredients in a bowl, roll into balls (about a heaped tablespoon each)
Combine all yoghurt sauce ingredients together and refrigerate.
Fry up onion and garlic until translucent, add rice, ras el hanout and salt and pepper, fry for 30 seconds. Add water, bring to the boil. Then simmer for 12 minutes lid on. Rest 6 minutes lid on.
Meanwhile, grill/fry the the meatball in a pan.
Serve up the rice, meatballs, yoghurt sauce. Place butter in a medium hot pot, melt, add hot paprika, let it rise and bubble. Pour over dish.
Here’s the recipe. Sorry for bad formatting.
Ingredients -
Meatball: 500g mince 1 egg Half cup panko 1 1/2 teaspoons each of paprika and cumin Salt and pepper
Pilaf: 150g rice 1 small onion thinly sliced 2 crushed garlic cloves 300ml water 5g ras el hanout Salt and pepper
Yoghurt sauce (don’t have measurements here): Greek yoghurt Crushed garlic Lemon juice Cumin Salt and pepper
Chilli butter: 1 tbsp butter Pinch or two of hot paprika or ground chilli
Method -
Combine all meatball ingredients in a bowl, roll into balls (about a heaped tablespoon each)
Combine all yoghurt sauce ingredients together and refrigerate.
Fry up onion and garlic until translucent, add rice, ras el hanout and salt and pepper, fry for 30 seconds. Add water, bring to the boil. Then simmer for 12 minutes lid on. Rest 6 minutes lid on.
Meanwhile, grill/fry the the meatball in a pan.
Serve up the rice, meatballs, yoghurt sauce. Place butter in a medium hot pot, melt, add hot paprika, let it rise and bubble. Pour over dish.