Vine Wrapped Meatballs and Lentils
I spent some time visiting my best friends family in Egypt a while ago, and whilst I was there, we feasted on so much food. But, most importantly, some of the best homemade Syrian food I’ve ever had. Some notable dishes to mention were (all syrian of course): Molokhiyya (made with dried jute leaves), aubergine fattet, yebra fattet and fattoush (made with purslane, WOW!)
I’ve taken inspiration from some of the flavours, textures and dishes I had then, to make this 1-pot meatballs and lentils dish. Something perfect for a cold winters day, and extra comforting.
Notes: You can prep the meatballs the morning of or 1 day ahead. Just make sure to cover and refrigerate them. Take them out and let them come up to room temperature before cooking them. Swap hawaj for Lebanese 7-spice or any spice mix you like.
Serves: 4-6
Prep/Cook Time: 45 mins
Ingredients:
For the Meatballs:
500g Lamb Mince
1 Brown Onion, peeled and coarsely grated
20g Parsley, finely minced and more for garnish
125g Jasmine Rice
1 ½ tsp Hawaij
1 tsp Salt
For the Lentils:
12 Vine Leaves in Brine
400g Can of Plum Tomatoes
500g Drained and Cooked Beluga or Puy Lentils
300ml Chicken/Vegetable Stock
50g Tahini
Method:
Add the lamb mince, grated onion, parsley, rice, hawaij and salt into a bowl. Mix well and portion into 24 meatballs. Tightly wrap a vine leaf around each meatball, set aside.
Place a frying pan with high sides onto medium-high heat with a drizzle of oil. Once hot, add the canned tomatoes and crush to break the tomatoes down. Cook, stirring occasionally, until thickened, 10-15 minutes. Then, pour the stock and lentils in and bring it to the boil. Once boiling, place the meatballs on top, cover with a lid, and reduce the heat to low. Leave to gently simmer for 30-35 minutes, until the meatballs are fully cooked (the rice should also be cooked). Gently shake the pan a couple of times throughout cooking, since you can’t stir through the mixture. If you see it drying out, add a splash more of water.
Once fully cooked, taste the lentils and adjust for seasoning. If the lentils are too dry for your liking, transfer the meatballs onto a plate (covered), and stir through a splash of water until your desired consistency.
Served the lentils into bowls, and drizzle over some tahini. Serve the meatballs on top with a scattering of some parsley leaves.