Zahav Recipe

Prepare mixture

In a large bowl combine ground lamb, grated onion (squeeze out excess liquid), chopped parsley, minced garlic, cumin, coriander, cinnamon, paprika, salt and pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender. Chill mixture 20 minutes to firm up.

Form and cook

Divide the mixture into 12 equal portions and shape into small oval meatballs (about 1.5 inches long) or round patties. Heat 2 tbs olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and cook 3–4 minutes per side until deeply browned and cooked through (internal temp 160°F/71°C for lamb). Transfer to a plate and tent with foil to keep warm.

Char the eggplant whole over an open gas flame or under a hot broiler, turning frequently, until skin is blackened and flesh collapses (about 12–15 minutes). Alternatively, roast at 475°F/245°C until collapsed, 30–40 minutes. Let cool slightly, then peel and discard the skin and stem and scoop the flesh into a sieve. Drain 10 minutes to remove excess liquid.

Transfer eggplant flesh to a bowl or food processor. Add tahini, lemon juice, grated garlic, 1 tbs olive oil and 3/4 tsp salt. Pulse or mash until a smooth, slightly chunky purée forms. Taste and adjust salt or lemon. Spoon the purée onto a shallow serving platter in an even layer where the meatballs will sit.

Whisk together Greek yogurt, ground turmeric, honey and 1/4 tsp salt until smooth and pale yellow. If mixture is too thick, stir in 1–2 tbs water to loosen to a spoonable consistency. Dollop or smear the yogurt on the serving platter either on top of or beside the eggplant purée (traditional Zahav layers often show both).

Place saffron threads in 1 tbs hot water and let steep 5 minutes to bloom. In a small saucepan, melt butter over low heat until it foams and turns lightly nutty (1–2 minutes) — do not burn. Stir in bloomed saffron and its water, honey, turmeric and Aleppo pepper. Warm gently 30 seconds to combine and remove from heat.

Arrange the warm meatballs on top of the eggplant purée and yogurt, spacing them evenly. Drizzle the saffron-butter emulsion generously over the meatballs and across the platter so it soaks into the purées.

Scatter the chopped za'atar or mint and toasted pine nuts on top. Finish with a drizzle of extra virgin olive oil and a light sprinkle of smoked paprika if desired. Serve immediately with warm pita or laffa and lemon wedges for squeezing over.

Leftovers: store components separately in airtight containers for up to 3 days (meatballs refrigerated). Reheat meatballs gently in a 350°F/175°C oven 8–10 minutes and rewarm saffron butter; assemble as directed.