Name: Turkish Baharat Meatballs with Lentil Pilaf
Prep time: 15 min
Cook time: 28 min
Total time: 45 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1 rasher bacon; 1 tsp baharat spice mix; 1.5 cups basmati rice; 0.5 tsp pepper; 1 can canned tomatoes; 1 small courgette; 0.5 tsp cumin; 2 Tbs savoury; 1 egg; 0.5 cup flour; 1 clove garlic; 2 cloves garlic; 4 cardamom pods; 2 tsp ground cinnamon; 4 tsp ground cumin; 2 tsp ground nutmeg; 2 Tbs ground pepper; 0.5 cup lentils; 400 g beef mince; 4 tsp mint; 2 large mushrooms; 8 servings olive oil; 1 onion; 1 capsicum; 0.5 tsp salt; 1 pinch salt; 1 tsp salt; 3 cups water

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Turkish Baharat Meatballs with Lentil Pilaf Recipe — Recipes Zone

Method

6 steps · 45 min

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.
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.
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.
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.
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.
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.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	519kcal	26%
Fat	27g	39%
Carbohydrate	52g	20%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Turkish Baharat Meatballs with Lentil Pilaf Recipe

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Method

Sauté Vegetables

Simmer the Sauce

Form Meatballs

Cook Meatballs

Make Lentil Pilaf

Serve

Nutrition

Allergens

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