Walnuts are used in many dishes in Sephardic Jewish cooking. They add a rich, earthy flavour and a satisfying crunch to both savoury and sweet dishes. This recipe uses walnuts to make a thick cream sauce flavoured with garlic. Serve beef Meatballs in Walnut Sauce and a sprinkle of chopped parsley.
Meatballs in Walnut Sauce Recipe
(Keftedes De Nogada)
Serves 4
Ingredients:
2 slices white bread, crusts removed
750 g (1 lb 11 oz) minced (ground) beef
1 onion, grated
1 egg
½ teaspoon dried oregano
½ teaspoon sweet paprika
150 g (5½ oz/1 cup) plain (all-purpose) flour for dredging
Olive oil for frying
Walnut Sauce
1 slice white bread, crusts removed
150 g (5½ oz) shelled walnuts
2 garlic cloves, crushed
40 ml (1¼ fl oz) olive oil
2 heaped tablespoons finely chopped flat‑leaf (Italian) parsley
Method:
Briefly soak the bread in a little water, then squeeze out the excess and tear into tiny pieces. Put in a large mixing bowl with the minced beef, onion, egg, oregano and paprika and season well with salt and pepper. Mix well with your hands and roll into balls a little larger than a walnut.
Put the flour on a baking tray or plate and toss a few meatballs through at a time until lightly coated. Continue until all the meatballs are coated with flour.
Heat olive oil in a deep frying pan to a depth of about 2 cm (¾ in) over a medium heat. Once hot, carefully place the meatballs into the oil and fry until golden all over. Do not overcrowd the frying pan as this reduces the heat and the meatballs can go soggy. Remove to a plate lined with paper towel.
For the walnut sauce, briefly soak the bread in a little water then place into a food processor (or mortar and pestle) with the walnuts, garlic, oil and parsley. Blend, drizzling in some water until it resembles a thick cream.
To serve, spoon the walnut sauce onto a serving plate, sit the meatballs on top and sprinkle with the parsley.
This is an edited extract from Thessaloniki by Meni Valle published by Hardie Grant Books. RRP AU$50 / NZ$60. Photographer and stylist: Stephanie Stamatis.
