Turkish Baharat Meatballs with Lentil Pilaf

6 steps · 45 min total

1. 01

   Sauté Vegetables

   In a medium-large saucepan, warm some olive oil over medium heat. Add the onion, capsicum, and garlic, sautéing for about 2 minutes until they just start to soften and smell fragrant.

   Stir in the mushrooms and courgette, letting them cook down slightly with the other vegetables.

2. 02

   Simmer the Sauce

   Add the canned tomatoes and the baharat spice mix to the saucepan. Stir everything together, then cover the pan and let it simmer over low heat for 10 minutes. This allows the flavors to meld and the sauce to develop.
3. 03

   Form Meatballs

   While the sauce simmers, combine the beef mince, egg, flour, salt, pepper, and cumin in a large bowl. Mix until everything is evenly incorporated and smooth. Using a tablespoon as a guide, scoop out portions of the meat mixture and roll them into small balls with your hands. Continue until all the meat is used.
4. 04

   Cook Meatballs

   Gently nestle the formed meatballs into the simmering tomato sauce. Cover the saucepan again and let them cook for about 15 minutes, until they're cooked through.

   Just before you're ready to serve, uncover the saucepan and increase the heat to reduce the sauce to your desired thickness. It should coat the back of a spoon nicely.

5. 05

   Make Lentil Pilaf

   Meanwhile, for the lentil pilaf, bring the 3 cups of water to a boil in a separate pot. Add the basmati rice, lentils, cardamom pods, cinnamon, cumin, nutmeg, pepper, mint, savoury, and a pinch of salt. Stir everything well, then cover the pot and reduce the heat to low. Let it cook for at least 20 minutes without lifting the lid. When done, all the liquid should be absorbed, and the rice and lentils should be tender.
6. 06

   Serve

   Serve the baharat meatballs and their rich sauce over a generous bed of the lentil pilaf. A big dollop of plain yoghurt on the side cuts through the richness nicely.