Recipe and words by Klara Risberg
600g mince (preferably lamb) but any goes
4garlic cloves, grated
1/2 tsp medium hot chilli powder
1/2 tsp cinnamon
1 tsp whole cumin seeds
1 tsp fennel seeds
1 tsp whole coriander
1 tsp paprika
1 tsp oregano
1 tsp garlic granules
1 tsp black pepper
1/2 tbsp salt
1/2 grated halloumi
100 ml pistachios
Knob of butter
1 tsp Aleppo pepper (pul biber)
2 tbsp pomegranate molasses or 4 tbsp honey
1 punnet of tomatoes
1 bunch of spring onions
1 tbsp zaatar
Labneh (make a day before or at least 8 hours)
1 tub of full fat yoghurt
1 tsp salt
2 tbsp honey
Mix yoghurt and salt and let strain through muslin fabric overnight. Mix with honey before serving .
Grind all spices together for the spice mix. (Make lots of extra and save for other recipes calling for shawarma mix or use as a rub for other stuff!)
Mix mince, grated halloumi, spices, nuts and garlic. If you want you can do a frying test to test the seasoning, adjust if needed. Roll into meatballs. Fry the balls until nicely browned, just before they are done add butter, molasses or honey and Aleppo pepper. Don’t forget those lovely juices from cooking the onions and tomatoes!
Make a foil parcel and half the spring onions lengthwise and sprinkle olive oil and zaatar, salt and pepper. Close the parcel and bake at 160 degrees for 45 minutes.
When 10 minutes of the cooking remains, grill the tomatoes whole with some olive oil under the grill until they are cocked and slightly blackened
To plate: distribute the labneh onto a big deep plate, divide the onions and tomatoes on top. Place the meatballs on top and pour the chilli butter over.