Lamb meatballs with barberries, yoghurt & herbs from Jerusalem (page 199) by Yotam Ottolenghi and Sami Tamimi
- ground allspice
- bay leaves
- coriander leaves
- ground cinnamon
- dill
- dried figs
- mint
- onions
- parsley
- tarragon
- thyme
- Greek yoghurt
- minced lamb
- sunflower oil
- chicken stock
- barberries
- banana shallots
-
EYB Comments
The online recipe uses dried cherries whereas the recipe in the book uses barberries.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.