Recipe No. 22 — Julie and Ditlev Fejerskov
Lamb and Feta Meatballs
»At our home, food from the Middle East has been a favorite for the past year. I got Yotam Ottolenghi’s cookbook SIMPLE, and since then, I have made an incredible amount of food from there. It’s a great cookbook. Simple, yet with flavor combinations that you wouldn’t come up with yourself.
Of all the dishes my wife Julie and I have made from Ottolenghi’s cookbooks, lamb and feta meatballs and yogurt with hot tomatoes are the most popular. They have become some of my favorite go-to dishes. I always serve tahini dressing for the meat, add a green dish that typically varies from time to time depending on the season and our mood, and rice that Julie always handles. She is the rice master at our home.
The recipe for both the lamb meatballs and the yogurt can be found in SIMPLE, and they are indeed both relatively simple. The rice with saffron that Julie made is found in Ottolenghi’s book JERUSALEM. I would start by mixing the meat together so it can be set aside and achieve more flavor.«
Ingredients and Method
1. Put 500 g minced lamb into a large bowl with 100 g feta, at least 2 tbsp picked thyme leaves, 10g finely chopped parsley, 1- 2 slices of white bread, (crust removed), and blitz the ingredients in a food processor with (45g), ½ tsp ground cinnamon, 1 teaspoon salt and plenty of black pepper.
2. Mix well to combine, then form about 18 balls.
3. Put some oil into a large frying pan and place on medium-high heat. Once hot, add the meatballs and fry for 7-8 minutes, or when you think they have been cooked enough. Ottolenghi puts the meatball in the oven for 5 minutes after 5-6 minutes on the pan. I just use the pan.
4. Once they are done, drizzle with pomegranate molasses, which I never have, so I use some sumac powder instead.
Ditlev Fejershov is the editor and founding partner of the Copenhagen-based interview magazine Dossier Danmark which covers the stories of a wide range of interesting people from different fields. He holds a degree in journalism from the Danish School of Media and Journalism. Ditlev lives with his wife and son in Frederiksberg, Denmark where they prepare their favorite meals in a Reform FRAME kitchen.