What Did You Eat for Dinner Last Night?

Clifford Wright, author of the upcoming cookbook “A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs” (William Morrow).

“I had such a great dinner. This is what I made: I put an egg yolk and some soaked, squeezed bread in a food processor and ran it until it was creamy. Then I added some chopped onion, a pound of ground lamb, some mixed Arabic spices and some cinnamon and ran it until they were well mixed. I made that into little meatballs, about the size of marbles, then cooked them in a skillet with some olive oil. While that was cooking, I stabilized a quart of yogurt with some cornstarch and some egg white and cooked it with about three tablespoons of finely chopped mint. When it was heated through, I added the drained meatballs and served it with farfalle pasta. And boy, it was good.”