Ingredients

• 600g x Minced lamb. Minced beef would be ok

• 1 x Egg

• 1/2 x Cup breadcrumbs

• 1 x Medium onion - minced

• 3 x Garlic cloves - minced

• 1 x Teaspoon fennel seeds

• 1 x Teaspoon cumin - ground

• 1 x Teaspoon dried thyme leaves

• 1 x Teaspoon pomegranate molasses - see note

• 1/2 x Teaspoon Aleppo pepper or medium heat chilli

• 1/4 x Teaspoon ground black pepper

• Salt - not really necessary as the pomegranate molasses and aleppo pepper or chilli flakes cover the need for salt

• Sumac and Red Onion Salad

• 1 x Medium red onion thinly sliced

• 2 x Tablespoons olive oil

• 1 x Tablespoon sumac.

• 1 x Juice of lemon

• 1/4 x Teaspoon black pepper

• 1 x Cup fresh parsley roughly chopped

• Salt - not really necessary as the sumac and lemon juice cover the need for salt

Preparation

In a large bowl break the mince into chunks, add the egg, breadcrumbs, onion, pomegranate molasses and spices and with your hands mix well. It is important that all ingredients are well blended then refrigerate for 30 minutes to allow the flavours to join together. Next carefully roll the mixture into 3cm balls and in a heavy based pan add olive oil and without crowding, fry the meatballs only flipping over when the bottom of each is firm and mostly cooked.

Sumac and Red Onion Salad Add all ingredients to a bowl and toss to combine. Taste for seasoning and adjust as needed ( more sumac, for example ) Refrigerate and allow to marinate while you are cooking the meatballs.

Important: The Aleppo peppers, Sumac and Pomegranate Molasses are available from Spice Road Spices. To buy go to SPICES

Comments: Add a little extra Sumac if you choose