Thursday, August 23, 2007

Lemon Meatball Tagine & Basil Carrot Salad

1 onion grated
1 bunch of fresh parsley finely chopped
1 lb fresh ground beef or lamb
cumin to taste
paprika to taste
pepper to taste
salt to taste
1 egg lightly beaten
1/4 cup of soaked bread crumbs

1/8 cup olive oil
1 onion finely chopped
hot paprika to taste
sweet paprika to taste
cumin to taste
juice of two or three lemons
3 cups of chicken stock or water
1 bunch of chopped fresh cilantro
1 bunch of chopped fresh parsley
2 preserved lemons or the fresh lemons used for the juice

Mix together all the meatball ingredients by hand or in a food processor.
Shape the meat into whatever size of balls your prefer.
Place in the refrigerator until the sauce is ready.

To make the sauce saute the onions in the Olive Oil until translucent and soft.
Add all the spices and fry for one minute then add the lemon juice, fresh parsley, cilantro and chicken stock or water.
Bring it up to a boil then add the meatballs and simmer until the meat is done.
Garnish with chopped Cilantro and lemon wedges.

2 lbs fresh skinned and sliced carrots
1/8 cup of olive oil
1 bunch of fresh basil, torn apart rather than chopped
garnish with a few springs of fresh chopped parsley

Trim, peel and slice carrots into desired thickness.
Steam until tender and then put into serving dish.
Add basil, parsley with olive oil and serve warm or cold.



  1. you bring me on good ideas

  2. mmm, i might try this tonight!

  3. Thank you for stopping by my blog. Take care and let me know if you try any of my recipes.

  4. looks nice, might try tommorow for iftari

  5. I tried the meatball recipe tonight, and the result was fabulous -- a big hit around the table. The only variation I made was to add lemon zest to the meatballs themselves, which just amplified the overall wonderful combination of flavors. Thanks!


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