Shawarma Meatballs

By far one of my most popular recipes! If you running a bit short of time you can skip the labneh and veggie part of the recipe and get straight into the meatballs. If you are allergic to nuts simply cut out the pistachios.

Ingredients

600g mince (preferably lamb) but any goes

4garlic cloves, grated 

1 onion, grated

1 tsp medium hot chilli powder

1/2 tsp cinnamon 

3 cloves 

1 tsp whole cumin seeds 

1 tsp fennel seeds 

1.5 tsp whole coriander 

2 tsp paprika 

1 tsp oregano 

1 tsp garlic granules 

1 tsp black pepper

1/2 tbsp salt 

100 ml pistachios 

Knob of butter 

1 tsp Aleppo pepper (pul biber) 

2 tbsp pomegranate molasses

4 tbsp honey or date syrup

Salt, pepper 

1 punnet of tomatoes, roughly 400g

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

Method

Mix yoghurt and salt and let strain through muslin fabric overnight. Mix with honey before serving .

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.  

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 onion, 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! 

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.