I've had better

I don't know how many other food bloggers bother keeping a record of dishes they feel a bit ho hum about. Presumptuous of me perhaps to think that I am not the only one who finds a recipe here and there that doesn't live up to expectations. I've blogged about the things I cook because it's great to have a reference for myself, if I want to make a dish again, to see what I thought and what I did. If some fellow bloggers want to stop in now and then and see what's happening in my kitchen, then that pleases me no end. I'm no star in the kitchen, I am a mum trying to satisfy her family day-in-day-out with dishes that entice more often than they repel.

No-one was repelled tonight, in fact, the meal was eaten with a great deal of pleasing enjoyment, but I was left wanting. I had an idea of what I wanted to serve up, and it didn't come to fruition. As a good tradie never blames his tools, neither should a good home cook blame their cookbook. I was tasting as I went along, and I knew things were pear-shaped. I did my best to bring the dish up to the standard I had in my head, but I think I only made it half way.

I was cooking once again from The Lebanese Table from Abla Amad. I have no doubt that when Abla cooks this dish it is aromatic, exotic and delightful, but what I came up with was, well it was pedestrian. To say I was making meatballs and rice then, you'd be forgiven for saying that the dish IS pedestrian. When it reads Kafta bi Riz, and you know that the meatballs are little lamb versions filled with onion, allspice and parsley, it perhaps starts to sound a little special.

Maybe it was my allspice, though it smelt aromatic enough. Freshly ground was stipulated, so I did that. In fact, I increased the amount of allspice. One kilo of meat could handle more than a teaspoon of allspice I figured. It was too subtle for me. The parsley was very noticeable. The tomato sauce, even after I also added some allspice to that, and upped the salt, was insipid. Could I have overdone the water? Would a squeeze of lemon juice, such a popular addition to so many Lebanese dishes have helped?

There are some leftovers, and I feel there is a great chance these meatballs will taste better on the morrow. Meanwhile, it's back to the drawing board for me. Pleased as I am that the rest of the family chowed down, it wont do me to make it the way I did this time. I'll either tinker, or I'll never return to it.

Kafta bi Riz (Kafta with Rice)

for the kafta
1 large onion
2 1/2 tsp salt
1 tsp freshly ground allspice (I used 2)
1 tsp freshly ground black pepper
1 kg lamb mince
2 cups chopped parsley
for the sauce

2 medium red onions cut into half moons
1 tbsp olive oil
3 tbsp tomato paste
water
1 tsp allspice
1 tsp salt

Whizz the onion in a food processor along with the salt, spices and parsley. Add the to the mixture and whizz about until it is well combined.

Using wet hands form the mixture into golf ball size balls. Set aside while you start the sauce.

Cook off the onion in the oil until the onion is browning at the edges. Add the tomato paste and cook off for a moment before adding the meatballs and enough water to cover. Bring to the boil, reduce heat to simmer and cover. Leave to simmer, stirring gently now and then to make sure the meatballs don't stick together, for about 30-40 minutes.

Serve with Lebanese Rice

Serves 4-6

My children love their meat, and are particularly found of little meatballs. They found these flavours easy to enjoy, and of course, the rice is a relative regular, so no trouble there. I think I need to eat at our local Lebanese restaurant to see if I can pick up some hints in their flavours.