Syrian Meatball Stew with Baby Zucchini

When a friend goes out into his garden to harvest seeds just for you, the gratitude is unreal. I happily carried a small jar of fresh coriander plucked right before my eyes from their cilantro-flowers, from Corona to the Upper East Side, thinking of all the dishes I’d love to add them to.

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This Syrian stew, for starters. Even though the seeds are not something you have to have to make this stew happen, it’s something I did have and it made beautiful, floral sense to use them alongside orange peels and fresh tomatoes and delicately spiced meatballs.

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Let’s not act surprised to see orange peels in this pot. The combination of spiced tomato broth with citrus and floral undertones will always be my thing. You can omit them if you’d like, but why not give it a try? I’ve seen you over there skipping that part in 90 percent of my recipes (I’m laughing). And as for the zucchini, I usually stuff them with this meat and rice mixture (hashu), but look at how tinyyyy these are.

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Baby zucchini is not only adorable, but they are adorable, less watery, less seedy, less all-the-things I don’t really like about zucchini, and sometimes they come with their blossoms attached. You don’t even have to core them! What? But please, using the full-grown guys is also okay for this recipe if you’re not stumbling upon the babies at your local farmers market. I actually found some packaged at Trader Joe’s the other day, and see them often at organic grocery stores. Now on to the recipe:

for the Hashu (spiced ground meat with rice)

-1 pound grass fed ground beef
-1/4 c dill, chopped
-1/4 c parsley, minced
-1/3 c basmati rice
-1 spring onion/scallion, sliced then chopped, or 1 sm onion finely chopped
-3 garlic cloves, minced
-1 tsp allspice or baharat
-1/2 tsp aleppo pepper
-1/4 tsp cinnamon

for the stew

-1 tsp cumin seeds
-1/2 tsp fresh coriander seeds, crushed (optional)
-olive oil, enough to lightly coat pot
-1 1/2 cup fresh tomatoes, chopped
-3 long strips of zest from an orange
-fresh sprigs of oregano (optional)
-1/2 tsp tomato paste
-8 oz can tomato sauce
-about 2 1/2 cups water or stock*
(this thickens into a stew-like consistency so if you’d like a loose broth, add more water)
-baby zucchini or core larger ones and slice
-1 large potato, peeled and diced

1. Make your spiced meat mixture, being careful not to overmix.

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2. Shape them into small balls, which will give you about 25-28. Set aside while you start up the sauce.

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3. Under low heat, gently toast the cumin seeds for about a minute, then add a long drizzle of olive oil. Turn up the heat to medium and add your chopped tomatoes, orange peels, tomato paste, fresh coriander seeds, oregano, Aleppo pepper, and saute for a couple of minutes before adding your tomato sauce and water/stock. Let simmer for 5 minutes.

4. Add your meatballs, gently stirring occasionally. After about 15 minutes, add your potatoes. 5 minutes later, before you turn off your pot, you’ll add your baby zucchini. The meatballs cook through within 30 minutes, any longer and they’ll be tough.

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The sauce thickens with time and I think a piece of bread to sop it all up would be magic. Add some fresh herbs and enjoy. Let me know if you end up cooking with orange zest so I can hug you from here. It doesn’t take much to make my day. ❤

Blood Orange Z’hug

Blood Orange Z’hug

“…What is Z’hug!?” was a popular question I received last week when I shared the recipe to a Citrus and Z’hug Marinated Manchego party-starter (and maybe ender. You decide). While it used a spice blend inspired by z’hug’s main ingredients, this is all fresh and seriously addictive.

It’s a gorgeous green sauce originating from Yemen that is delicately spiced with cardamom, cumin, coriander, and crushed red pepper. It also packs a punch from using fresh, hot chile peppers and garlic. What makes this z’hug (AKA zhoug) a bit less traditional is that I’ve added citrus flavors because, well, it’s still citrus season and I’m still celebrating. You’ll want to drizzle this onto everything, spoon it into anything, swirl it, plop it, drop it (like it’s hot). Okay, I’ll stop.

Need some ideas?

It goes with ANYTHING tomato. Fresh or roasted or even sauce!

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I made a pumpkin cannellini bean stew and swirled green right into it. You can add this to any stew, soup, spread. It’ll also make a nice addition to your next cheeseboard.

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Use it as a quick marinade by adding some more fresh juice to it. I’ve rubbed a fair amount of blood orange z’hug onto a whole chicken, veggies, and even a tenderloin, which roasted so nicely in the oven. It’d be perfect for grilling season.

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It shares a similarity to my other favorite green sauces: chimichurri, sofrito. But it’s my go-to now because it contains the spices I love most. Try to only use freshly ground spices or high quality bottled up ones. This sauce is as much about the spice as it is the green. You can use plain (but very good) olive oil, and any hot pepper you adore. Play with the greens, too. Some recipes use all parsley or all cilantro. Some add mint. Sky’s the limit on which citrus you’d like to use. I hear Sumos hit the markets very recently and everyone’s going crazy for them.

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Blood Orange Z’hug (Yeminite Green Sauce), small batch

– 1 cup fresh cilantro with small stems, tightly packed
– half cup parsley leaves, tightly packed
– 2 garlic cloves
– 1-2 jalapeños, sliced (or other pepper variety)
– 1 tsp freshly ground cumin, toasted
– 1/2 tsp ground cardamom
– 1/2 tsp ground coriander, toasted
– 1/4 tsp crushed red pepper (I use Aleppo), or more to taste
– 1/4 cup plus 1 tbs Blood Orange Olive Oil
– juice from 1 small blood orange, or other orange variety
– small squeeze of fresh lemon
– zest from orange
– salt, to taste

Directions: Add everything to your food processor and blend til thoroughly combined. Feel free to add more olive oil and fresh juice if you’d like a looser consistency. Use z’hug for all the things.

Let me know how you end up using it!

This is what z’hug looks like when you use a blender instead of a food processor BTW:

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Still edible. And pretty.