Iran has been on my radar since my friends have shared their fascinating travel stories the other day over a Malaysian feast in Penang. Life gets in the way so seeking for a real Persian experience sounds too ambitious right now, perhaps Middle Eastern inspired meatballs for lunch at least? Realistic. Ha! And tasty, which I’m pretty sure my pantry has all that necessities you know, sumac, all spice, cumin and coriander to make that jazz. And of course, I shall continue to daydream about Iran as my next destination. Hhmmmm….one can have an Irangination no?
1/d cup of panko
2 tablespoons of mint leaves, chopped
A handful of coriander leaves, chopped
3 cloves of garlic
1 teaspoon of ginger, finely chopped
1 teaspoon of cumin
1 teaspoon of sumac
1 teaspoon of coriander
1 teaspoon of allspice
(B) Tortilla (to wrap) Salad: purple cabbage, cucumber, tomatoes, mint leaves & shallots
Combine all the ingredients in (A) except olive oil and roll into balls. Cover and put in the fridge for about 30 minutes to firm up before cooking. When it is ready, you can fry in the pan or bake in oven. If frying is your option, make sure to flatten up the meatballs when cooking. If baking is your option, drizzle with olive oil and bake for 35 minutes for 200c (depending on the size of your meatballs) or until it is cooked. After cooking, let it rest for 10 minutes. Then arrange meatballs and salad on a tortilla. Top with your favourite spread (tzatziki, chutney or hummus) and it’s a wrap! For my choice of spread, I used coriander chutney made one day before.