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Traditional middle-eastern serving, cracked freekah and lamb meatballs make a full-flavored and simple dinner
I took some of the flavors from my younger days and found a meatball recipe online that brought them together. The flavors of lemon and cardamom help cut the flavor of the ground lamb a bit, and when combined with the parsley and mint make what could taste heavy instead become a light and refreshing dish.
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MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUSI was looking for some new flavors and types of foods to cook when planning our menu for the week, and found this great recipe for a Moroccan Meatloaf made with ground lamb that looked too good to pass up. The greatest thing about Moroccan food is the wide range of spices that are used to combine into dramatic new flavors. A savory dish with cumin, mint, lemon zest and cinnamon that is topped by a citrus and honey sauce can be found nowhere outside of the Middle East that I've ever seen, and this one was off the charts good.
The silky smooth gravy of Honey, Lemon, and a classic rue kicked the flavors of the meat to a new level, and the combination of sauted zucchini and mint in the couscous made the pairing perfect while sneaking veggies onto the kid's plates.
Give this one a try, the fat boys in Morocco are on to something here....
You can find the recipe on Rachel Ray's site here.
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