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Lamb meatballs with barberries & herbs

cheesecake17 Dec 18, 2013 11:00 AM

I'm making this recipe from Jerusalem for Shabbat dinner, which originally calls for yogurt. Skipping the yogurt. It's lamb meatballs with onion, shallot, figs, barberries, chicken stock and white wine.

As I'm relatively new to cooking with wine I have no idea what to use. I've got Chenin blanc. Is that ok? I figure probably not...so what should I be looking for?

  1. s
    susiejane Dec 18, 2013 11:06 AM

    Where do you get barberries?

    1 Reply
    1. re: susiejane
      cheesecake17 Dec 18, 2013 11:08 AM

      I haven't looked yet, but I believe some of the stores on kings hwy in Brooklyn have them. If I can't find them I'm using dried cherries (already have them)

    2. i
      iris Dec 18, 2013 11:31 AM

      BTW There is a pareve coconut based yogurt that is quite good.

      1. a
        AdinaA Dec 18, 2013 11:40 AM

        Probably any dry white will do.

        2 Replies
        1. re: AdinaA
          follick Dec 18, 2013 12:45 PM

          Yes, chenin blanc would be fine.

          1. re: follick
            cheesecake17 Dec 18, 2013 05:16 PM


        2. f
          ferret Dec 18, 2013 01:51 PM

          Tofutti's parve sour cream may work instead of yogurt.

          4 Replies
          1. re: ferret
            AdinaA Dec 18, 2013 02:08 PM

            Actually, while I haven't read the recipe. But barberries and yougurt sounds like the recipe was going for a mildly sour taste. This is often true of eastern Mediterranean savory dishes. It's why tamarind is added (you can get tamarind paste with a heshscher). Similarly, the old-fashioned dried cherries of the region are sour. American dried cherries are almost invariably sweet, often sweetened. It is hard to imitate dishes one has never tasted, but the OP may want to think how to get a little tang into these meatballs.

            1. re: AdinaA
              DeisCane Dec 18, 2013 02:55 PM

              I agree with Adina. Lemon juice could be added perhaps?

              1. re: AdinaA
                cheesecake17 Dec 18, 2013 05:15 PM

                They're unsweetened dried cherries. I've used them before in savory dishes and they have a nice tart flavor.

                I've got plenty of tamarind. If the sauce is too sweet, I'll add some. I was planning on adding a splash of lemon too.

              2. re: ferret
                cheesecake17 Dec 18, 2013 05:16 PM

                The yogurt is a garnish. I'm going to skip it. We don't like the parve sour cream and I've only been able to find DE soy/coconut yogurt

              3. h
                helou Dec 19, 2013 12:35 PM

                Sounds like a very intriguing recipe. Would you let us know how it turns out, and then maybe share the recipe?

                3 Replies
                1. re: helou
                  GilaB Dec 19, 2013 01:59 PM

                  It's from the Jerusalem cookbook, but if you don't mind metric measurements, try here: http://seasonalcookinturkey.blogspot....

                  1. re: helou
                    cheesecake17 Dec 20, 2013 08:36 AM

                    Yep, it's from Jerusalem. It's cooking now and it smells delicious. I will definitely let you know how it turned out.
                    (I can tell you it's definitely not as pretty as the picture in the book)

                    1. re: helou
                      cheesecake17 Dec 21, 2013 03:15 PM

                      The recipe turned out delicious. We had no leftovers!
                      Meatballs were juicy & flavorful, not at all greasy. The shallots (left whole) took on the flavor of the sauce. Ottolenghi says that the flavor of the figs is important, but the texture becomes different. Husband loved the figs, I didn't care for the soggy texture.

                      Toddler approved, too!

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