Preheat the oven to 250°F. Line a baking sheet with parchment paper.
Pulse the walnuts, rose petals, and scallions in a food processor until coarsely ground. Switch to a mountainous bowl and mix with the squash, eggs, flour, cumin, and 1 tsp. salt. Mix neatly and fold within the feta.
Heat a skillet over medium-excessive warmth and add oil to coat the bottom. Fall in heaping tablespoonfuls of the batter, spacing them one gallop apart. Cook dinner, turning as soon as, for approximately 3 minutes per side, until the fritters kill a golden crust. That it is seemingly it is advisable to decrease the warmth rather as you cook. Drain the fritters on paper towels, then switch to the ready baking sheet and win them warmth within the oven until ready to attend.
Season the fritters with salt and pepper and top each with a dollop of yogurt.
Lamb Meatballs with Mint and Garlic
Makes about 30
Persians create all kinds of kufteh, or “pounded meat” delicacies, from plate-dimension, cinnamon-scented Tabrizi meatballs to miniature curried meatballs made with chickpea flour and dill. Kufteh are made with rice, which affords them a younger, fluffy texture. Sooner than making the meatballs, it’s crucial to soak the rice for 1 hour; otherwise, the grains won’t cook by. That you simply will be ready to mix the meat and seasonings a day sooner than cooking, otherwise it is seemingly you’ll be ready to cook the meat- balls entirely the day sooner than and warmth them within the oven the following day. Serve with Persian pickles, flatbread, yogurt, and a lightweight salad, such because the Shaved Celery Root and Pomegranate Salad.
1/2 cup basmati rice, soaked in cool water for 1 hour
4 cloves garlic, overwhelmed
3 Tbsp. dried mint
1/2 mountainous yellow onion
1 pound ground turkey, lamb, or pork
1 egg, whisked
2 tsp. sea salt
1 tsp. freshly ground dark pepper
Grapeseed oil, for browning the meatballs
1/2 mountainous yellow onion, diced
1/2 cup tomato paste
1 tsp. dried dill weed
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
3 cups water, boiling
Sea salt and freshly ground dark pepper
1/2 cup freshly squeezed lemon juice
Grapeseed oil, for frying, if wanted
To create the meatballs, rinse the rice below cool water until the water runs sure, then shake off as noteworthy extra water as imaginable. In a food processor, mix the rice with the garlic, mint, and onion, and pulse until coarsely ground. Switch to a mountainous bowl and add the meat, egg, salt, and pepper. Mix neatly. The aggregate wants to be pliable and simple to form. That you simply will be ready to duvet the combination and refrigerate for 24 hours, if desired.
Form the meat into balls the scale of a heaping tablespoon. Heat a mountainous skillet over medium warmth and add sufficient oil to coat the bottom. Working in batches, cook the meatballs for 6 to 8 minutes, until browned on either side, then switch to a baking sheet.
To create the sauce, add rather of oil to the identical skillet, if wanted, and the onion. Cook dinner the onion over medium warmth for approximately 15 minutes, until lightly browned. Race within the tomato paste, dill, cinnamon, turmeric, and water. Carry to a boil, then decrease the warmth to a simmer and season to style with salt and pepper. Delicately establish the meatballs within the sauce. Quilt and simmer gently for 30 minutes, until the meatballs are cooked by. Race within the lemon juice and attend warmth.