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Turkey meatballs and kale in lemon broth

Yotam Ottolenghi
  • minutes
  • Serves 4

INGREDIENTS

500 g

Turkey thigh

480 g

Chickpeas, cooked

2

Iranian limes, dried

250 g

Kale

1 tbsp

Lemon, rind shaved into long

15 g

Parsley

10

Prunes

3

Spring onions

10 g

Tarragon

1

Chicken stock, unsalted

1 tsp

Allspice, ground

1 tsp

Allspice berries

10

Cardamom pods

1

Salt and freshly ground black pepper

6

Star anise

1 tbsp

Vegetable oil

30 g

Breadcrumbs, fresh white