All posts filed under: Jerusalem

Ottolenghi’s Meatballs with Fava Beans & Lemon

This recipe is from the “Jerusalem” cookbook – a fantastic volume I reach for again and again. There are many great recipes, but also many entrancing photographs that highlight the diversity of cultures and flavors in this great city. 4 1/2 tbsp olive oil 2 1/3 cups fava beans, fresh or frozen 4 whole thyme sprigs 6 garlic cloves, sliced 8 spring onions, cut at an angle into 3/4 inch segments 2½ tbsp lemon juice 2 cups chicken stock salt and black pepper 1 1/2 tsp chopped flat-leaf parsley, mint, dill and cilantro, to finish for the meatballs 10 oz ground beef 5 oz ground lamb 1 medium onion, finely chopped 1 cup breadcrumbs 2 tbsp each chopped flat-leaf parsley, mint, dill and cilantro, plus ½ tbsp extra of each to finish 2 large garlic cloves, crushed 4 tsp baharat spice mix 4 tsp ground cumin 2 tsp capers, chopped 1 egg, beaten Put all the ingredients for the meatballs in a large bowl. Add 3/4 of a teaspoon of salt and plenty of black pepper and mix well with your hands. …