After a hectic week I unwind with experimentation of ingredients and spices. Weekends that have nothing to do with my technology work are a way to meditate, unwind and reconnect with living a simple life with natural clean organic cooking.
The weekend is always a time for me to center my energy. Some music, some reading , some quality grounded time with my soul mate and some poetry. Here is my Rumi inspiration from the weekend
The breeze at dawn has secrets to tell you.
Don’t go back to sleep.
You must ask for what you really want.
Don’t go back to sleep.
People are going back and forth across the doorsill
where the two worlds touch.
The door is round and open.
Don’t go back to sleep.
——Rumi
With some ground lamb and free range turkey from the local market I found flavors that yet again favor Mediterranean and Indian spices. My food always needs to be kicked up with some tang and some spice 🙂
For vegetarians, this can totally be made with veggie or lentil meatballs – try black lentils and zucchini.
Summer is also a time to play with you dips and chutney. The beautiful red radishes sprouted in my garden and are a base for this amazing pesto.
Ah and the bread, the bread. So the very creative and inspiring Suzanne posted this pita recipe promising it to be super easy. And easy it was!! I have made it twice already. Thanks Suzanne 🙂 Please do check out her blog and the recipe here.
a true fusion dish with lebanese and indian flavors
Ingredients
Meatballs
- 1/2 lb lamb
- 1/2 ln turkey
- Combine the minced lamb and turkey
- Add 1 tsp pink salt
- 1 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp ground cayenne
- 1 tsp crushed garlic
- 1 tsp ground coriander
- 1 egg
- 1 1/2 tablespoon gluten free pancake mix ( secret ingredient)
- 2 tablespoons of mustard oil ( or olive oil)
Eggplant puree
- 3 Japanese eggplant
- 1/2 cup tahini
- 4 cloves whole garlic
- 1 green chili
- 1 tsp cumin
- 1 cup fresh cilantro
- 1 tablespoon tahini
- 2 tablespoon olive oil or butter
- Himalayan salt to taste
Radish Almond pesto
- 2 cup fresh mint
- 1/2 cup fresh cilantro
- 5 fresh red radish with leaves
- Handful of chives
- 2 cloves garlic
- 1/2 cup soaked and peeled almonds
- 1 cup walnut or olive oil
- Juice of 1 lime
- Grated peel of 1 lime.
Directions
Meatballs
- Combine the lamb and turkey and mix in the onion and ground spices with your hands. Add the oil, pancake mix and crack in the egg. Combine well.
- With wet hands make the meatballs the size of golf balls and line them on a baking tray
- Bake at 375 F for 20-25 mins. Remove from oven and set aside
Eggplant puree
- Roast the eggplant over an open fire or on a broiler setting in your over until it is charred and the skin breaks.
- Let is sit for a few minutes and remove the charred skin by hand collecting the pulp in a bowl
- In a pan add butter or oil on medium heat and add the garlic and green chili.
- In about 1 minute add the cumin and let the spices roast for about 2 minutes
- Add the eggplant pulp and sauté for a few minutes.
- Add chopped cilantro and remove from heat.
- Blend this with the tahini and add any additional water needed to make a paste.
- Set aside
Pesto
- Blend the ingredients together with salt to taste and set aside
Plating
- In a large plate, spread the eggplant puree and top it with the meatballs
- Pour the pesto and some extra glugs of olive oil
- I topped it with chives, my homemade Hibiscus spice mix with a side of Pita and some extra pesto
For the perfect Pita recipe, check out my friend Suzanne’s blog.
I am bringing this to Angie’s Fiesta Friday. Co hosts this week are Monika, Everyday Healthy Recipes, and Juhls, The Not So Creative Cook.
