Lebanese meatballs in tomato sauce with white bean hummus
Ingredients
4 persons
- 500 grams ground lamb
- 1 hey
- 1 tablespoon za'atar
- 1 bushel cilantro
- 1 bushel parsley
- 690 milliliters ELVEA Tomato Pulp
- 1 clove garlic, finely minced
- 1 shallot, finely chopped
- 0.5 chili pepper, finely chopped
- 1 teaspoon ras el hanout
- 250 grams of white beans
- 1 teaspoon tahini
- Citroën
- 100 grams of chickpeas
- 1 handful of blanched almonds
- pepper
- salt
- olive oil
Preparation
-
1
Chop the stems of the cilantro and parsley finely. Mix the ground lamb with the egg, za'atar, herb stems, pepper, and salt.
-
2
Roll the meatballs from the ground meat mixture and fry them in a drizzle of oil in a pan over the heat. When the meatballs are almost cooked, add the garlic, shallots, chili pepper, and ras-el-hanout. Let them cook for a bit, then deglaze the pan with the polpa.
-
3
For the hummus, blend the white beans with the tahini, lemon juice, a generous glug of olive oil, salt, and pepper until smooth.
-
4
For the herb oil, mix the cilantro leaves and parsley leaves with a generous amount of olive oil, pepper, and salt.
-
5
Spread the hummus on plates and smooth it out. Distribute the meatballs and tomato sauce over it. Finish with chickpeas, almonds, and the herb oil.
