However, you’ve probably not have tasted them all yet. Here’s one with a cinnamon/coriander/turmeric combination.
Additions/Omissions: Since I started writing about our dinner adventures, every time I have the hankering to have just pasta and my homemade sauce, I look for a recipe for meatballs that are different from my passed-down Italian recipe.
So I use my sauce and normally do not make the noodles or pasta called for in the recipe but substitute a Ronzoni/Barilla pasta and a similar gluten-free one. In this case, I am not a fan of yogurt anyway, but it sounds like it would be delicious if I was.
Taste Test: As you may already know, I prefer savory over sweet and while these are not sweet per se, I was not crazy about the cinnamon. My family liked the taste but the texture was not the same as my meatballs. I usually add an egg and at least some breadcrumbs to all meatball recipes and cook them for a long time in the sauce. If I make them again, I would omit the cinnamon and add an egg, some breadcrumbs and cook in the sauce for a longer period.
Zip Facts about Tajikistan:
- Tajikistan, the “Land of the Tajiks” and one of the smallest countries in central Asia is land locked and is mountainous and rocky in over 90% of its land mass
- The Wakhan Corridor, or Wakhan Salient was one part of the “Silk Road”, a trade route between China and Europe, that passed through Tajikistan
- Tajikistan broke from Uzbekistan, became independent in 1991, and moved toward a free market and democracy after its civil war ended in 1997
- Although originally part of the Persian Empire, the Tajiks distinguish themselves from Iranians, but their culture is still Persian influenced and their language, Tajik, is a variety of the Persian language
- There are still stories and sightings of the Yeti (Abominable Snowman) in the Pamir Mountains (he may be living with Rudolph)
Dastarkhan (2005) – Azam Atakhanov. Dastarkhan
Link to Recipe: https://theworldfrommykitchen.wordpress.com/tajikistan/