{"id":447,"date":"2021-02-01T08:19:00","date_gmt":"2021-02-01T07:19:00","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=447"},"modified":"2021-05-01T16:26:03","modified_gmt":"2021-05-01T14:26:03","slug":"meatballmonday-fleischballchen-israeli-style","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2021\/02\/01\/meatballmonday-fleischballchen-israeli-style\/","title":{"rendered":"Fleischb\u00e4llchen Israeli Style"},"content":{"rendered":"\n

After five years of terrible European foods\/flavors labeled “American”<\/a>, I don’t believe place descriptors on food unless the source demonstrates a good-faith connection to that place. Somehow I trust that the Israeli Embassy’s PR team knows Israeli cuisine.<\/p>\n\n\n\n

[Embedded Tweet deleted]<\/p>\n\n\n\n

Possibly a little Germanized; I had expected ground lamb rather than ground beef, which is more common here. We usually buy gemischtes Hackfleisch<\/em>, which is a mixture of pork and beef ground up together (it makes a great American meatloaf), but to honor the dish’s origins we splurged on pure beef. I’d love to try it with lamb sometime.<\/p>\n\n\n\n

Then I bought Baharat<\/a> Gew\u00fcrzmischung<\/em> at the Saturday weekly market. This is a word I have never heard pronounced in any language.

“Can I help you find something?”
“I am looking for Baharat.”
“What?”
“Baharat?”
“What?”
*I hand over my shopping list and point to the word “Barahat”*
“Oh! Baharat! Second row from the front. 2,75\u20ac.”

The fresh Koriander<\/em>, cilantro in American, was easier.<\/p>\n\n\n\n

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Frischer Koriander, mit Baharat and Kreuzk\u00fcmmel.<\/em><\/figcaption><\/figure>\n\n\n\n

Other than the omission of milk because koscher<\/em>, the balls are prepared similar to other boiled meatballs. The sauce is very thin at first, but reduces as the meat cooks. <\/p>\n\n\n\n