Food For Belly Dancers: Egyptian Lamb Meatballs Recipe
Lamb dishes have long been favorites of Middle Eastern food cultures. In Egypt, sensational street aromas greet the senses as food vendors grill lamb koftas or meatballs on skewers. It’s a mouth-watering adventure to savor.
This recipe is easy to make at home and a new taste treat to surprise guests. Make extra koftas as they keep well in the fridge for up to two days. Or, freeze in airtight containers up to three months. They make handy finger food for busy dancers on the go—plus nutritious and delicious. Simply store them in Ziploc bags before freezing, then pop one into your dance tote for snacking whenever you like.
Prep time: 15 minutes
Cooking time: 45 minutes
- 1 lb. lean ground lamb
- 4 cloves garlic, crushed and chopped
- 2 eggs, beaten
- ½ cup sundried tomatoes, chopped (from jar or package)
- 1 tsp ground cumin
- 1 tsp sea salt (avoid table salt, especially for dancers; sea salt has natural micronutrients such as trace minerals your body needs for energy conversion)
- In a bowl, mix well all the ingredients using your hands.
- Make balls about one-inch diameter.
- Fry in medium-hot oil for 4-5 minutes till brown.
- Test to see if it’s cooked by breaking open one. If it’s not pink inside, it’s done.
- A healthy alternative is to bake them. If baking, preheat oven to 400°.
- Lightly flatten balls first.
- Lightly brush coconut oil on a baking tray, and place koftas on it.
- Bake about 30 minutes or till cooked through inside.
Yummy with plain yogurt and a squeeze of fresh lemon or lime juice! It's traditionally served with harisa, a pungent chili condiment. Goes very well with couscous, pita bread or naan (Indian flatbread).