Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, Liza and Ziad Asseily reveal to you the secrets of their Daoud Bacha, lamb meatballs with wheat and pomegranate molasses.
Ingredients:
Meatballs
500 g of leg of lamb
500 g of rump steak strips
150 g walnuts
150 g onions
20 g fine salt
5 g ground pepper
Onion compote
5 onions
Peanut oil
50 g walnuts
20 cl of water
Wheat - vermicelli
300 g bulgur
50 g of vermicelli
60 cl of white chicken stock
Dressing and finishing
Pomegranate molasses
Pomegranate seeds
Salt pepper
Production :
1. Meatballs: Chop the lamb and the rump steak using a chopper or blender.
Crush the nuts.
Peel and chop the onions.
Season the meats, mix all the ingredients and pass a second time in the blender.
Form 30 g balls in the palm of your hand by rolling them on the work surface.
Reserve in the freezer for 2 hours to homogenize the dough.
2. Onion compote: Peel and chop the onions.
Brown them in a saucepan with a little peanut oil.
Crush the nuts and add them to the pan with a little water.
Cook over low heat for 1 hour until an onion compote is obtained.
3. Wheat - vermicelli: Cook the bulgur and the vermicelli in a large pot of water with the white stock for 10 minutes.
4. Dressing and finishing: Preheat the oven to 200 ° C (th. 7).
Take the meatballs out of the freezer and let them thaw.
Bake for 8 minutes then keep warm.
Drain the bulgur and the vermicelli.
Season the onion compote with pomegranate molasses, salt and pepper, then stir in the meatballs and simmer for 15 minutes.
Serve the meatballs over the vermicelli bulgur on the plates and sprinkle with pomegranate seeds.