Inspired by a recipe in The Food of Oman by Felicia Campbell, this recipe is a great way to use up leftover okara. If you've never cooked savoury food with dates, you are in for a real treat.
Omani-inspired meatball and date stew
Despite the number of ingredients, this recipe is less faffy than it seems. Serve it with basmati rice (in my photo it is cooked chelow style with a tahdik, made yellow because the oil I used was achiote oil that needed using up).
Stock ingredients
- 4 cardamom pods, lightly crushed
- 3 whole cloves
- 1 inch piece cinnamon
- ¾ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon whole black peppercorns
- 1 onion, peeled and halved
- 3 cloves garlic, smashed
- 3 thin slices fresh ginger
- handful of roughly chopped root vegetables (daikon, carrot, etc...)
- ¾ teaspoon salt
- 1 litre water
- 60 grams (1 heaped cup) dried okara
- 60 grams (6 tablespoon) vital wheat gluten
- 25 grams (2 tablespoons) chickpea/gram flour
- ½ teaspoon ground turmeric
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- ⅛ MSG (optional)
- 2 teaspoons any oil
- 170 millilitres cold water
- 4-5 tablespoons oil, divided
- 1 onion, finely diced
- 2 large cloves garlic, minced
- 2 teaspoons finely minced ginger
- 500 millilitres stock
- 1 tablespoon cornstarch
- ½ cup pitted dates
- toasted slivered almonds and/or pistachio (optional)
- chopped fresh herbs for serving (optional)
Directions/Method
- First make the stock. Add the cardamom pods, cloves, cinnamon, cumin seeds, coriander seeds, and black peppercorns to a 2 litre saucepan. Toast over medium heat for a minute or two until fragrant. Add all remaining ingredients, including water. Bring to the boil and then turn down to a low simmer. Cover and cook for 30-45 minutes. When finished, strain solids and keep the liquid only. Reserve 500 millilitres of the stock (if that much isn't left, top up with water). Save the rest for another use.
- Meanwhile make the meatballs. Combine the okara, vital wheat gluten, and chickpea flours in a large bowl and whisk together along with all of the spices, salt, and MSG (if using). Add the oil and water. Knead into a firm dough, which will be a little dry and shaggy. You should be able to pinch off tablespoon sized pieces and knead into rough balls. You can add more water if necessary. Make approximately 20 balls (approx 1 tablespoon dough in each) by clenching the dough in your fist until it comes together, then smoothing it out into a rough sphere shape.
- Heat 3 tablespoons of the oil for the stew in a large frying pan or saute pan to medium high heat. Add the meatballs, tossing to cover in oil. Cook for around 5-10 minutes, until the meatballs are browned. Alternatively you can deep fry them if you are like me and always have a vat of oil on the hob. When finished, remove to a plate.
- Add the remaining oil to the pan, along with the onion, garlic, and ginger. Cook, stirring frequently, for 3-5 minutes. Add the meatballs back to the pan and the 500 millilitres of stock. Cook for five minutes.
- Meanwhile mix the cornstarch with two tablespoons of water. Pour into the stew and stir until the liquid thickens. Add dates. Simmer on medium heat for about 20 minutes, until the liquid has reduced a bit and the dates are very soft. Taste and add salt if necessary. Serve with fresh herbs and nuts on top, alongside basmati rice.
- Author: Kip Dorrell
- Makes: about 20 meatballs and serves 3-4 with rice
- Cuisine: Omani inspired