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World
Saudi Camel Meatballs
Category: Main Dish - (309)
Origin: Saudi Arabia
Source: AramcoWorld
If you can’t get camel meat, simply use lamb or beef, or a mixture of both.
Ingredients:
If you can’t get camel meat, simply use lamb or beef, or a mixture of both.
Meatballs
1 lb 2 oz (500 g) ground lean camel meat
Scant 1 c (150 g) uncooked millet
6 cloves garlic, minced to a fine paste
1 t ground coriander
½ t black pepper, finely ground
Sea salt
Sunflower oil for deep-frying
Tahini Dip
½ c plus 2 T (150 ml) tahini
Juice of 1½ lemons, or to taste
1 clove garlic, minced to a fine paste
Sea salt
Tamarind Dip
1 c (200 g) seedless tamarind paste
½ t ground coriander
½ t finely ground black pepper
A few sprigs of cilantro, most of the bottom stems discarded, finely chopped
Sea salt
Meatballs
1 lb 2 oz (500 g) ground lean camel meat
Scant 1 c (150 g) uncooked millet
6 cloves garlic, minced to a fine paste
1 t ground coriander
½ t black pepper, finely ground
Sea salt
Sunflower oil for deep-frying
Tahini Dip
½ c plus 2 T (150 ml) tahini
Juice of 1½ lemons, or to taste
1 clove garlic, minced to a fine paste
Sea salt
Tamarind Dip
1 c (200 g) seedless tamarind paste
½ t ground coriander
½ t finely ground black pepper
A few sprigs of cilantro, most of the bottom stems discarded, finely chopped
Sea salt
Preparation:
Put the tahini in a bowl and, alternating them, gradually add the lemon juice and cup plus 1 tablespoon (100 ml) water, stirring all the time.
The tahini will thicken at first even though you are adding liquid, but do not worry; it will soon thin out again. Before you use up all the lemon juice, taste the dip to adjust the tartness to your liking. If you decide to use less lemon juice, add a little more water to make up for the lost liquid. Stir until the sauce has the consistency of sour cream. Add the garlic and salt to taste. Mix well.
Put the tamarind paste into a separate bowl.
Add 1 cups (325 ml) hot water and let steep for 15 minutes, then mash the pulp in the water.
Line a fine-mesh sieve with cheesecloth and set over a bowl. Strain the tamarind mixture in the sieve, pressing on the pulp to extract as much tamarind as you can. Add the coriander, pepper and cilantro. Season with salt to taste and mix well.
Combine the meat, millet, garlic, coriander, pepper and salt to taste and mix well.
Shape the meat into small balls, each the size of a walnut, and place on a baking sheet. Refrigerate for 15 minutes while you heat the oil.
Set a fine-mesh rack on a rimmed baking sheet or line the baking sheet with several layers of paper towel. Pour 2 inches (5 cm) sunflower oil into a large deep skillet. Heat over medium heat to 350°F (180°C). If you don’t have a thermometer, test by dropping a piece of bread into the oil—if the oil immediately bubbles around it, it is ready.
Drop in as many meatballs as will fit comfortably in the pan. Fry, stirring the meatballs every now and then, until the millet is golden and the meatballs are cooked through, 3 to 5 minutes. Drain on the wire rack or paper towels.
The tahini will thicken at first even though you are adding liquid, but do not worry; it will soon thin out again. Before you use up all the lemon juice, taste the dip to adjust the tartness to your liking. If you decide to use less lemon juice, add a little more water to make up for the lost liquid. Stir until the sauce has the consistency of sour cream. Add the garlic and salt to taste. Mix well.
Put the tamarind paste into a separate bowl.
Add 1 cups (325 ml) hot water and let steep for 15 minutes, then mash the pulp in the water.
Line a fine-mesh sieve with cheesecloth and set over a bowl. Strain the tamarind mixture in the sieve, pressing on the pulp to extract as much tamarind as you can. Add the coriander, pepper and cilantro. Season with salt to taste and mix well.
Combine the meat, millet, garlic, coriander, pepper and salt to taste and mix well.
Shape the meat into small balls, each the size of a walnut, and place on a baking sheet. Refrigerate for 15 minutes while you heat the oil.
Set a fine-mesh rack on a rimmed baking sheet or line the baking sheet with several layers of paper towel. Pour 2 inches (5 cm) sunflower oil into a large deep skillet. Heat over medium heat to 350°F (180°C). If you don’t have a thermometer, test by dropping a piece of bread into the oil—if the oil immediately bubbles around it, it is ready.
Drop in as many meatballs as will fit comfortably in the pan. Fry, stirring the meatballs every now and then, until the millet is golden and the meatballs are cooked through, 3 to 5 minutes. Drain on the wire rack or paper towels.
