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North-african meatballs with yoghurt dip
North African spiced meatballs with yoghurt dip of mint and dill.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pine nuts in 3 min. Golden brown. Allow to cool on a plate and chop finely.
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Peel the shallots, halve 4 shallots in length and keep separate. Cut the rest nicely.
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Slice the parsley very finely. Put the mince with the pine nuts, chopped shallot, parsley, cinnamon, cumin, salt and egg in a bowl.
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Knead together and form balls the size of a golf ball with moist hands.
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Heat the oil in a frying pan and fry the balls in 2 portions all around in 5 min. Take them out of the pan with a slotted spoon and place on a plate.
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Fry the halved shallots, the bay leaf and the tomato paste for 3 minutes on medium heat in the remaining shortening. Stir frequently.
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Add the stock. Put the balls back in the pan, put the lid at an angle and let the balls simmer over low heat for 20 minutes. Times regularly.
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Leave a few sprigs of fresh mint and dill for garnishing. Cut the rest of the leaves fresh mint and dill finely.
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Stir the chopped herbs through the yoghurt and sprinkle with the cayenne pepper.
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Remove the bay leaf and scoop the balls and halved shallots on a plate.
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Sprinkle with the retained fresh mint and dill. Serve with the yoghurt dip.
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Nutrition
655Calories
Sodium35% DV845mg
Fat78% DV51g
Protein80% DV40g
Carbs3% DV9g
Fiber8% DV2g
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