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Kofta a la sauce tomate from The Book of Jewish Food: An Odyssey from Samarkand to New York, with More Than 800 Ashkenazi and Sephardi Recipes by Claudia Roden

  • ground allspice
  • ground cinnamon
  • ground lamb
  • sunflower oil
  • tomatoes
  • tomato purée

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Notes about this recipe

  • Melanie on October 12, 2014

    I made the Tunisian variation of this dish, using parsley, mint, onion, garlic, cinnamon, harissa and rosebud powder in the meatballs. However, despite the numerous flavourings used, the meatball wasn't full of flavour. I would make this dish again but increase the flavours, as overall I liked the dish, which felt comforting. I cooked the meatballs in the oven before adding to the tomato sauce, and served with Ottolenghi's baked rice dish from Plenty More.

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