2 flour tortillas
3 slices of mozarella cheese
3 slices of pepper: red, yellow, green
Butter or cooking spray
Heat up the butter in a large pan. When it’s hot, place the first tortilla flat, add the peppers and the cheese and cover with the second tortilla. Press down with a spatula. After 2-3 minutes, flip it very carefully on the other side and toast it for again 2 to 3 minutes.
This is a typical moroccan recipe for meatballs and I m happy to share it. The recipe was passed down to me from my sister and I’m grateful she did. How did I not know about this recipe for so long? The taste is so wonderful and special that you just want to keep eating it. I cooked them with mushrooms which is a great addition to this tasty dish.
- 1 pound of ground lamb
- 1 onion
- 1 small potato
- 1/4 cup of parsley
- 1/2 cup of bread crumbs
- 1 egg
- 2 tbsp of turmeric
- 1 tomato
- 3 shallots
- 1 cup of assorted mushrooms such as portobellos, crimini, oyster and shiitakes
- 1 tbsp of saffron
Finely chop in the food processor the onion with potato and parsley. Add this mixture to the lamb and mix. Mix in the egg, bread crumbs, salt, pepper and turmeric. Store it in the fridge for 10 to 15 minutes.
Chop the tomato and the shallots.
In a large pot, heat up one tbsp of vegetable oil, sauté for about 10 minutes and add the mushrooms, salt, pepper, turmeric and saffron. Form the meatballs and add to the pot. Add 1/2 cup of water, cover and cook for 15 minutes.