RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Meatballs with Lemon and Okra - meat
"Nouvelle Sephardic" from Nira Rousso; Ha'aretz Magazine, July 9, 1999. Ruth Meatballs with Lemon and Okra ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The okra must be small, young and fresh. Oil for frying 1/2 kilo [1 lb.+] choice beef, veal or turkey, freshly ground 1 medium onion, chopped 3 Tablespoons parsley, chopped salt & pepper 1 large egg 2 lemons, juice and squeezed halves 2 cups water 3 Tablespoons sugar a handful of dill, chopped a few celery leaves 1 red pepper, chopped 1 large tomato, peeled and chopped 250-300 grams [9-10 oz.] okra, washed, with stem ends removed 1. Heat 1/2 centimeter [1/4 in.] of oil in broad, shallow pot. 2. Combine meat, egg, parsley, salt and pepper. Form ping-pong ball-sized meatballs. Flatten slightly. 3. Fry each meatball on both sides until browned. Add oil as needed. 4. Add to pot lemon juice, water, sugar, dill, celery, tomato, pepper and okra. Check to see that meatballs are not stuck to bottom of pot. 5. Lay squeezed lemon halves (each half cut into two) on top. If desired, add a few grape leaves. 6. Cook in covered pot over low flame, 30 minutes. 7. Serve over rice.
