Butternut squash with tahini sauce and meatballs.

Just testing out some of the recipes in the ‘Cook for Syria’ – some of them look quite complicated, or involve ingredients that I can’t get. This recipe was tasty, but I think the original meatball recipe in the book needs a little boost.

INGREDIENTS:

  • 450g minced beef
  • 50g breadcrumbs (I used panko) OR stick one slice of stale bread in a blender.
  • 2 handfuls of parsley, chopped
  • 1 onion, roughly chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1 egg yolk
  • salt and pepper
  • 1 butternut squash, peeled and deseeded
  • 1 clove of garlic
  • 2 tbsp tahini
  • juice of 1 lemon
  • 2 tbsp plain yoghurt
  • 2 tbsp water
  • pine nuts
  • butter

METHOD:

  • Heat the oven to 180C
  • Chop the butternut squash into cubes, season with salt and pepper, and roast for 30 minutes.
  • Meanwhile put the roughly chopped onion in a blender with the parsley, and blend until the onion is finely chopped.
  • In a large bowl, mix the mince, breadcrumbs, parsley, onion, cumin, chilli, and egg yolk. Season with 1 level teaspoon of salt and a good grating of black pepper. Get your hands right into the mixture and really knead it together so that it is smooth and consistent.
  • Shape into small meatballs about the size of a ping-pong ball, and put onto a roasting tray.
  • When there is still 15 minutes left for the squash to cook, put the meatballs into the same oven, and roast the meatballs and squash for a further 15 minutes.
  • Meanwhile, mix the tahini, crushed garlic, yoghurt, lemon juice and water in a bowl until it is very smooth. Season with salt and pepper.
  • Toast the pine nuts in butter for a couple of minutes, until beginning to brown.
  • In a warmed serving dish, layer the meatballs and squash, drizzle over the tahini sauce and garnish with toasted pine nuts. The dish should be placed on the table so that guests can serve themselves.