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ra_mom
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 Thu, Jan 27 2011, 6:38 pm
I left the copy of my recipe elsewhere. 
Can someone who has the new Quick & Kosher Meals in Minutes post ingredients to the recipe for me please!
I would really appreciate it, and of course try to recipricate when I can.
Thank you!
Last edited by ra_mom on Sun, Jan 30 2011, 2:19 pm; edited 1 time in total
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lollygirl
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Thu, Jan 27 2011, 8:00 pm
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Only saw this now - do you still need it?
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ra_mom
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Thu, Jan 27 2011, 8:39 pm
| lollygirl wrote: | | Only saw this now - do you still need it? | yes please! 
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lollygirl
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Thu, Jan 27 2011, 8:47 pm
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My apologies - just looked at my Quick and Kosher and realized it's not the cookbook you want, this is Jamie Gellers cookbook. Sorry! Would have loved to return a favor since you supply such great recipes
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ra_mom
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Thu, Jan 27 2011, 8:51 pm
| lollygirl wrote: | | My apologies - just looked at my Quick and Kosher and realized it's not the cookbook you want, this is Jamie Gellers cookbook. Sorry! Would have loved to return a favor since you supply such great recipes | It's in the new Quick & Kosher cookbook by Jamie Geller, called Meals in Minutes.
I really appreciate you wanting to help lollygirl!
I remember part of it... I'll have to wing it.
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Hashem_Yaazor
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Fri, Jan 28 2011, 10:07 am
Lamb Meatballs with Pita
4 pitas with pockets
1 lb ground lamb
1/4 C finely chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp kosher salt
Tahini for serving (optional)
Preheat oven to 350. Line a jelly roll pan with foil and spray the foil with cooking spray.
Combine lamb and spices in a medium bowl. Mix well. Form into 1" meatballs. Place on prepared pan and bake for 20 minutes. Remove from oven and let rest in the pan for 2 minutes.
While meatballs are baking, warm pitas in a dry skillet for 30 seconds on each side or in the oven for 3 to 5 minutes. Cover pitas in foil to keep warm.
To assemble: Slit one edge of pits to make a pocket. In each pita, layer 2 or 3 meatballs, a scoop of the relish, 2 or 3 meatballs, and another scoop of relish. Drizzle with tahini if desired.
Serve extra relish on the side
Cucumber, Tomato, and Avocado Relish
1 English cuke, peeled, and coarsely chopped
2 tomatoes, coarsely chopped
1 avocado, pitted, peeled, and coarsely chopped
1 clove garlic, minced
2 TBSP freshly squeezed lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TBSP torn fresh cilantro leaves.
Toss together gently in bowl.
Last edited by Hashem_Yaazor on Sat, Jan 29 2011, 9:08 pm; edited 1 time in total
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Hashem_Yaazor
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Fri, Jan 28 2011, 10:11 am
You should know this was the impetus for last night's supper here.
My husband had gone shopping Weds. before the snow got bad, but then was stuck in yeshiva overnight with the groceries, so I couldn't prepare the unstuffed cabbage in the crockpot. He came back in the morning, so I had the meat, but he accidentally left the cabbage in the car. I had already mixed up the meat with instant rice, egg, and spices, and wasn't sure what to do. I added schwarma spice, made some into meatballs, some into hamburgers, served them in pita with some dressed lettuce and homemade french fries. My kids loved the flavor (including my 10 month old who ate a few meatballs). I would have been so happy with the relish, but alas, it was not doable without ingredients.
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ra_mom
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Fri, Jan 28 2011, 2:02 pm
Thank you so much Hashem_Yaazor! I am so grateful!
I prepared the raw meatballs last night (with dark ground turkey), for next week's dinner. I got most of the ingredients and amounts right, but I forgot the cinnamon & cayenne, and somehow added 2 cloves of garlic.
I really appreciate you typing up the recipe, especially because now I have exact ingredients for the relish which I will iyH make next week.
Good Shabbos!
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willow
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Thu, May 26 2011, 5:55 am
| Hashem_Yaazor wrote: | Lamb Meatballs with Pita
4 pitas with pockets
1 lb ground lamb
1/4 C finely chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp kosher salt
Tahini for serving (optional)
Preheat oven to 350. Line a jelly roll pan with foil and spray the foil with cooking spray.
Combine lamb and spices in a medium bowl. Mix well. Form into 1" meatballs. Place on prepared pan and bake for 20 minutes. Remove from oven and let rest in the pan for 2 minutes.
While meatballs are baking, warm pitas in a dry skillet for 30 seconds on each side or in the oven for 3 to 5 minutes. Cover pitas in foil to keep warm.
To assemble: Slit one edge of pits to make a pocket. In each pita, layer 2 or 3 meatballs, a scoop of the relish, 2 or 3 meatballs, and another scoop of relish. Drizzle with tahini if desired.
Serve extra relish on the side
Cucumber, Tomato, and Avocado Relish
1 English cuke, peeled, and coarsely chopped
2 tomatoes, coarsely chopped
1 avocado, pitted, peeled, and coarsely chopped
1 clove garlic, minced
2 TBSP freshly squeezed lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TBSP torn fresh cilantro leaves.
Toss together gently in bowl. |
I decided this is tonights dinner.
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willow
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Wed, Jun 01 2011, 10:38 am
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Yum made tonight with beef and lafa wraps.
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mha3484
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Sun, Feb 03 2013, 9:07 pm
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I made this tonight and they were great thanks!
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