Spicy meatballs with adjika and yogurt

Time 40 minutes
Yields Serves 4
Spicy meatballs with adjika and yogurt



In a food processor, combine the chiles, tomatoes, garlic, celery, cilantro, basil, dill, oils, vinegar, sugar and salt, pulsing to blend into a chunky paste. The flavor will become more rounded and mellow if you make the paste in advance and let sit for a while. This makes 3 cups adjika.



Soak the bread in the milk for about 10 minutes to soften. Meanwhile, in a large bowl, combine the ground pork and beef, onion, garlic, barberries, sumac, cayenne, coriander, pepper and salt, using your hands to combine everything thoroughly. Mash together the bread and milk to make a paste, then mix this into the meatball mixture. Roll into meatballs; I like them golf-ball sized.


Heat a slick of oil in a frying pan and cook the meatballs in batches. Start at a high heat to brown the outside, then lower the temperature until the meat is cooked through.


Serve with the adjika and a generous dollop of yogurt.

Adapted from a recipe in “Samarkand” by Caroline Eden and Eleanor Ford.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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