Sesame Lamb Meatballs with Minted Yogurt Dip

Ingredients

1/3 cup minced onion
1 large garlic clove, minced
1 1/2 teaspoons olive oil
1/2 teaspoon dried mint, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
a pinch cinnamon
1 pound ground lamb

1 cup fine fresh bread crumbs
1 large egg, beaten lightly
2 tablespoons dried currants
1/4 cup black sesame seeds*
1/4 cup white sesame seeds, toasted lightly

minted yogurt dip:
2 cups plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 teaspoon salt, or to taste

To make the meatballs:

In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened.

Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon.

Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.

In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven to 450°F.
Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through

To make the yogurt dip:

In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.

Savoring Morocco

It was another successful dinner, well almost, this time the theme was Morocco! Everyone's dishes turned out great except yours truly. Well one of my dishes was good however the Bistilla wasn't and I blame it on the recipe I used. I feel that the measurements were way off!! So with that I will not be posting the recipe but I will show you the pics....because it looked good!

Moroccan Dinner

Bistilla

Lamb meatballs with Mint Yogurt Dip
Chicken and Couscous salad

Chicken Tagine


Next month: Chili Peppers!

I have never really been a big fan of squash..zucchini, butternut, pumpkin, yada yada yada...but as I get older so do my taste buds I guess, because now I enjoy most of them. A friend of mine made this dish for our "Gourd" themed dinner and it was so good I had to have the recipe. It is a simple recipe from a popular recipe site and I didn't change much besides the name. Be prepared to see spaghetti squash in a whole new way because this dish is delicious!!

Spaghetti Squash with a Greek Kick!

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons Olive Oil
1 red onion, chopped
3 cloves garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives ( Kalamata if you have them)
4 tablespoons chopped fresh basil

Directions

Preheat oven to 350 degrees Lightly grease a baking sheet, or put a piece of foil on baking sheet. Makes clean up a lot easier.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40-45 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.