Pickled Turnips with Meatballs from Ashkelon
Ashkelon — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Ashkelon dish, pickled turnips with meatballs, combines the salty taste of marinated turnips with the sweet of the meatballs.
⏱️ 60 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 400g of pickling turnips
- 200g of minced meat
- 2 eggs
- 1 onion
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 clove of cinnamon
- Balsamic vinegar
- 100g of whole wheat pita bread
- 1 tablespoon of sugar
Method
- Prepare the pickling turnips by slicing them thinly and soaking them in a mixture of water, salt, and pepper for 24 hours.
- Prepare the meatballs by mixing the minced meat with the eggs, olive oil, salt, pepper, and cinnamon.
- Form thin meatball sheets by hand, being careful to make them thin.
- In a pan, cook the meatball sheets in olive oil until they are golden brown.
- In another bowl, prepare the turnip sauce by mixing balsamic vinegar, crumbled whole wheat pita bread, salt, pepper, and sugar.
- Add the marinated turnips to the sauce and let them marinate for at least 1 hour before serving.
- Serve the cooked meatball sheets warm on a plate and pour the turnip sauce over them.
The story
Pickled turnips with meatballs are a traditional dish from Ashkelon, a coastal city in Palestine, which has a long culinary tradition influenced by various peoples.
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