Old Baghdad and Fragrant Lamb Meatballs with Sour Sauce

Thief of Baghdad 1

Today we are treated to another guest post by the brilliant Deana Sidney from the site Lost Past Remembered.  Deana is a professional designer by day and an avid food historian and accomplished cook all the time.  She writes:

Whenever I see the word Baghdad, a small door in my brain opens to a storybook world where perfumed silks billow over marble floors, scimitars flash and veiled woman have black-lined eyes and perfect beauty.

I guess it’s pretty obvious the visuals for the stories in One Thousand and One Nights made a big impression on me as a child when I saw them in Maxfield Parrish’s illustrations for Arabian Nights and in Michael Powell’s Technicolor masterpiece, The Thief of Baghdad –– the images enchant all these years later.  The idea of Baghdad is still tremendously alluring. Now it has a flavor too!

Thief of Baghdad 2

I know –– the truth of Baghdad today is a world of different.  But I am going to go back in time to the golden age of Baghdad.  The one thing that hasn’t changed is food … it is and was spectacular.

Kitab al-Ṭabīḫ (The Book of Dishes) was written by Muhammad bin Hasan al-Baghdadi in 1226, at the end of the golden age of the Abbasid Caliphate (an end brought about by the Mongol hoards that destroyed Baghdad in 1258).  The Abbasid were incredibly sophisticated and inclusive of many other cultures, including Chinese as well as Persian and Turkish.  The Caliphate reached the height of its powers in the 9th century when it stretched all through the Mediterranean to the Arabian Sea.  Math, science and literature flourished. One of my favorite books, One Thousand and One Nights, was written during this time … combining tales of many cultures and giving us Aladdin, Sinbad and Ali Baba.  There really was a world like the one in my imagination –– once upon a time.

Illustration from 1001 Nights

The cookbook was a huge hit and became famous, especially in Turkey where a copy ended up … remarkable since all copies were written by hand. There were originally 160 recipes that were expanded to 260 through the centuries.

I found the book quite by accident, intrigued by an online recipe about the addictive salted sauce called murri that came from a translation of a recipe by Charles Perry (I wrote about murri HERE).  That discovery compelled me to get a copy of A Baghdad Cookery Book.   Once I opened it, I began cooking my way through it.

Book of Dishes

I had the good fortune to meet Mr. Perry at the Oxford Food Symposium. He has translated many manuscripts in many languages in addition to being a former LA Times food critic and Rolling Stone writer… what an interesting life he’s led!  He was accessible and terribly nice.

When I went out to LA for the Lambapalooza dinner (that I wrote about HERE), I couldn’t think of a better companion for the meal than Mr. Perry since I made his recipe for Rutabiyya as my offering for the feast.  He walked me through preparation of the classic murri and with his help I made another version by rotting barley for weeks!  I shared samples of ambergris and manna that I had procured for the dinner with him as a small thank you for his help.

Fat-tailed sheep

The recipe I am sharing today is called Mudaqqaqat Hamida (which means sour meatballs).  I have been on a meatball roll lately (so to speak)… they are all the rage in NYC this year and perfect food for a cold winters night. This recipe is slightly exotic, but easy to make.  They are like proto-Swedish meatballs since they are sweet and sour from the natural sweetness of the reduced stock and the lemon, sumac and pomegranate molasses.

One ingredient that I do not use is something called tail fat.  It comes from the fat-tailed sheep that I read makes up an astounding 25% of the world’s sheep population. I hear it may be available in the US but would be very difficult to come by. Almost every recipe in the book calls for using it.  Absent tail fat, I would say using an animal fat like lard or duck fat would be similar to add extra flavor.  A vegetable oil will be fine if you are squeamish about animal fat.

Stone bowl from Uruk

I know that mastic is not on every pantry shelf –– it is available online and in most Middle-Eastern markets and looks like a rough yellow diamond (it is a dried resin).   You need very little.  I learned that the hard way the first time I used it.  The amount for the dish wasn’t really listed so I put in too much because I love the way it smelled –– it’s best when it is delicately used, then it’s lovely and haunting.  Honestly, there is nothing that remotely tastes like it so I couldn’t think of making a substitution.  The closest thing would be a splash of Retsina… but that wouldn’t be quite right. Sumac is also unusual, but is also available in those markets and online –– use extra lemon if you don’t have it.  The meat has a wonderful sweetness to it and contrasts beautifully with the sour sauce.  As with most dishes that have lots of warm spices, it perfumes your mouth when you eat it and is deeply satisfying. Serve with any flatbread or whole-wheat couscous.

Mudaqqaqat Hamida (sour meatballs) serves 4

1 pound ground lamb
1 t ground coriander
1 t ground pepper
1 t ground cinnamon
¼ t ground mastic (use a mortar and pestle, or roll it between foil with a rolling pin)
2/3 c chickpeas, mashed (I tried both frozen green chickpeas from WF and canned… I don’t know which is more authentic but I loved the taste of the green… both are delicious in the lamb)
2 small onions chopped
2 t salt or to taste
oil to brown meat (I used leftover fat from cooking a pheasant for added flavor but duck fat, lard or olive oil is fine)
juice of 1 lemon
1 t sumac (optional)
½ t saffron threads
3 T pomegranate molasses
¼ to ½ cup chopped fresh mint (to your taste)
3 cups unsalted stock
1 – 2 drops Aftelier Rose Chef’s Essence  or 2-3 T rosewater – to taste
Seeds from 1 pomegranate

Combine the lamb and spices and chickpeas and 1 onion.  Roll into balls… small golf ball size is good.  Brown in the fat with the rest of the onion and pour off any excess fat.

Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame.

Reduce the liquid till it thickens somewhat. Add pomegranate molasses and rose essence/rosewater to taste and cook for another few minutes.  The natural sweetness of the reduced stock is perfect with the sour additions.  If you don’t reduce the sauce the sourness is unbalanced.  Toss in some of the chopped mint and stir.  Serve with Pomegranate seeds and fresh mint sprinkled on top.

Mudaqqaqat Hamida

Original recipe:

“Cut red meat into thin slices, then mince fine, adding seasonings, coriander, pepper, cinnamon and mastic together with chickpeas and a little onion.  Made into cabobs, smaller than oranges.  Melt fresh tail [fat], and throw in the cabobs, stirring until browned then cover with water.  Cut up two or three onions and add.  When cooked, removed the oils and sprinkle on top a little lemon or grape-juice, or a mixture of both, or sumach-juice, or pomegranate-juice.  Rub over the saucepan some sprigs of dry mint, and throw in a little mastic, pepper and cinnamon.  If desired, sprinkle in a little wine-vinegar, and color with saffron.  Spray the saucepan with a little rose-water, and wipe the sides with a clean rag.  Leave over the fire and hour: then remove.”

__________

Thanks Deana for another amazing historical food adventure! (Words and photograph of Mudaqqaqat Hamida by Deana Sidney.  Illustration of The Thief of Baghdad 1 & 2 by Maxfield Parrish from Wikipedia; illustration from 1429 edition of 1001 Nights from Answers.com; Book of Dishes from the Yale Library; photo of fat-tailed sheep from Wikipedia; and photo of stone bowl from Uruk from FAO.

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21 thoughts on “Old Baghdad and Fragrant Lamb Meatballs with Sour Sauce

  1. Caffettiera

    Thank you, Deana and Laura, for this jewel of a guest post. I am deeply fascinated by Baghdad: I just made a little travel there with my imagination. The recipe sounds wonderful. I have some mastic in my pantry that my mother brought me as a gift from Greece. I’ve not used it yet, and this sounds like the best place where to start.

    Reply
    1. lauramk Post author

      Hi C:

      So glad you could stop by! Mastic is a great addition to lots of things. And easy enough to come by in this age of internet shopping. If you make this recipe – let us know how you liked it!

      Laura

      Reply
  2. tasteofbeirut

    As always Deana never fails to enchant me with her taste, scholarly approach to food and beautiful photographs! Love Baghdad and the Iraqi people that I had the chance to visit decades ago; their history is so rich and interesting. This dish would please me immensely!

    Reply
    1. lauramk Post author

      Hi Joumana:

      Deana did a another beautiful job with this, I’m so happy she guest posts form time to time. You might want to look at some of the dishes we did for the first Mesopotamian Cookoff. Its not just onions anymore! Many used modern Levantine dishes as a guide – and got much better results than Bottero had anticipated.

      Laura

      Reply
  3. Eha

    From me also a huge ‘thank you’ to Deana and Laura for the wonderful story and a recipe begging to be tried if I can only find some mastic semi-rurally outside of Sydney, Australia, where many parts of our state have had a decade’s rain in about a week! Delightful to visit Baghdad old and new under the circumstances!

    Reply
    1. lauramk Post author

      Hi Eha:

      Glad you could come by and leave a comment! Sorry to hear about the deluge! There’s probably a lot of damage done by that kind flooding.

      You are welcome to ‘escape’ here anytime . . .

      Laura

      Reply
  4. lauramk Post author

    Thanks mils Deana – a beautiful and romantic post and recipe!

    I just wanted to let readers know about the availability of tail fat in the US. I have no problem getting it. Our local Persian market has it. I’m guessing that any place that does a good business in Halal meats either has tail fat or can get it from a sister-store.

    For those with no Persian markets nearby, Alibaba.com has a Chinese company listed that will ship as little as 1.5 Kg of frozen tail fat to the US.

    Barring that, I’m going to Kashgar in a few weeks and can gladly pick out a live fat tail for you at the Sunday Bazaar.

    Reply
  5. Faith

    Lovely guest post! I’ve always been enamored with One Thousand Nights and a Night…I could read its stories all day long and spend the rest of the time dreaming every detail to life in my imagination.

    The meatballs sound fantastic, I love the complexity of flavors in there, especially the bit of piney flavor from the mastic!

    Reply
    1. lauramk Post author

      Agreed!

      They do sound fabulous! I love the complex flavor of good meatballs and kabobs – we had Uzbek kabobs with Dill and Black Pepper last night and they were delicious over saffron rice – and the kids loved them!

      Kabobs are one the “theme” dishes that are followed in the Silk Road Gourmet from Georgia to Vietnam – like rolled grape leaves, and stuffed peppers and “five-spice” powders.

      Laura

      Reply
  6. Laz

    You could not have chosen a better person to guest post. Deana is classy, thorough, extremely well-written and just plain awesome. More than anything is a very sweet friend.

    Glad to have you both in our little group.

    Reply
    1. lauramk Post author

      Hi Laz:

      Agreed on all accounts about Deana!

      Honored and happy to be a member of 5-star Foodie Challenge!

      Laura

      Reply
  7. Sally - My Custard Pie

    I’ve only just discovered your site through a linkedin group. I live in the Gulf so am fascinated by the differing cuisines of the region (Middle Eastern food as a category is ridiculously broad). This sounds more like an Iranian, rather than Iraqi dish so I’m intrigued – of course there is a lot of cross over. I can easily get mastic but have never used it so this will be a first. Everyone loves meatballs.

    Reply
    1. lauramk Post author

      Hi Sally:

      Nice to meet you! Glad you could join us from the UAE! Yes, there is a lot of overlap between cuisines. It is a tad problematic as a cookbook writer to have to assign a dish to one country when it is prepared and enjoyed across and entire region. I’d love to have you guest post on the food of the UAE if you would like to – perhaps in regards to a holiday? let me know if you’d like that.

      Laura

      Reply
    1. lauramk Post author

      Hi Angela:

      You can read the RSS feed at the top of the page if you desire – that is dark on light – better yet, subscribe!

      Reply
  8. Jeffrey Witt

    I would like to know if there was a real Sinbad the Sailor? Like it was writen in the book, “One Hundred And One Arabian Nights”? What country was Sinbad born? wear did the reaklll Sinbad died? Was all his tales real? Did he have a son? Was the story of Sinbd truth or fiction!On Sinbad”s 7th voyage, did he fight the rock, on Cyclops Island!

    Reply
  9. Pingback: 5+ Recipes Using Pomegranate - The Noruyo

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