STREAMING NOW: Taste in Translation

Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce)

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“This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large frying pan, fry the onion in oil until golden.
  2. With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
  3. Add them to the pan and cook, turning them to brown all over.
  4. Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
  5. Simmer about 25 minutes.
  6. Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
  7. Serve over rice.

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