Bundles of Joy
I recently returned from a trip to the Dominican Republic that has inspired me in so many ways. The people of that country give friendliness a whole new meaning! I had known a coworker from there who I always thought had the most beautiful smile. It turns out that all the locals there have that same exact smile!
I came back home a few days ago to realize that we had a new member in our family, Talal (Little T). I might be biased, but he is one of the cutest babies I have ever seen! He’s my cousin Linda’s first baby and we are all so delighted to have him in our lives. As she puts it, he’s our bundle of joy!
By now many of you have realized that I can best express myself through cooking and the food I make. Little T has been on my mind ever since he came to life a few days ago, and the whole “bundle of joy” phrase that my cousin put as her Facebook status next to his picture really got to me. So what do I do? I make a dish and call it “Bundles of joy!”
1 lb lean ground beef
1 lb lean ground lamb
1 bunch parsley
Fresh mint leaves
2 medium sized eggplants
1 bunch swiss chard
1 bunch spinach
½ cup Feta cheese (optional)
1 tsp black pepper
½ tsp salt
1 tsp cinnamon
1 cup figs
1 cup balsamic vinegar
- Chop the parsley and onion finely
- Mix the beef, lamb, chopped onion, chopped parsley and spices.
- Chop the eggplants into thin slices then add salt and pepper.
- Deep-fry the eggplants until golden brown.
- Boil spinach leaves for 1 minute.
- Blanch the swiss chard for 30 seconds.
- Roll the meat into balls, place a layer of spinach, then a layer of eggplant.
- Wrap in swiss chard.
- Place in a pan and add fresh mint, lemon juice and a pinch of salt.
- Cover pan and place in oven after preheating to 400 F.
- Cook for 45 minutes and broil for 5 minutes.
- To make the sauce, mix the balsamic vinegar and figs in the food processor.
- Let it simmer on low heat for 10 minutes or until desired consistency.
- Serve over meatballs!