Smoky lamb meatballs with Israeli couscous salad

Aliya LeeKong, chef at New York City's Junoon and author of "Exotic Table," shares a hearty, flavorful Middle Eastern meal.

Smoky lamb meatballs
Servings:

Serves 6-8 (yields 60 1¼-inch meatballs)

Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil, plus extra to coat pan
    • 3 shallots, finely chopped
    • 5-6 garlic cloves, minced
    • 2 pounds ground lamb, room temperature
    • 1 cup plain bread crumbs
    • 2 egg yolks
    • 2 teaspoons ground black cardamom (see sidebar)
    • 2 teaspoons ground black pepper
    • 2 teaspoons chili powder
    • 1 tablespoon smoked Spanish paprika
    • 1 tablespoon salt

Preparation

Baking Directions:

Israeli couscous salad with lemon, fennel, and basil
Servings:

Serves 6-8

Ingredients

    • 3 cups vegetable stock or water
    • 2 cups raw Israeli couscous
    • 2-3 tablespoons extra-virgin olive oil, divided
    • 1 fennel bulb, shaved thin, fronds reserved
    • 1 shallot, minced
    • 1 tablespoon lemon zest
    • Juice of 1/2 to 1 lemon
    • 1 tablespoon sherry vinegar
    • Small handful of basil, hand-torn
    • Salt and freshly ground black pepper, to taste

Preparation

Baking Directions:

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