Sumac-Scented Chicken Meatballs with Mograbieh

Mograbieh, what a mouthful, no pun intended! Well, maybe a little pun is intended. So, just what the dickens is it? Put simply, it's a very large couscous, and it's pretty easy to find in the international section of most grocery stores. If you can't find it, Israeli or Pearl Couscous is a great substitute.

Speaking of the international section, that's where sumac will most-likely be located as well. Sumac is a very popular spice in a lot of Mediterranean, Middle Eastern and South Asian communities. I found a Lebanese market near my house that carries it, and I know for sure they carry it at both Co-op and Superstore here in Calgary. It has an earthy, almost citrus-like flavour, and a stunning reddish colour. Fun-fact, sumac are widely distributed throughout the world, and many have been used since antiquity for food and medicinal purposes, especially in Africa and the Americas. A lot of them are also great garden plants! My favourite is the Tiger-Eye variety, as it has fuzzy stems, and can have up to five different colours on the plant all at once! I keep several in my own garden.

Sumac-Scented Chicken Meatballs with Mograbieh

A light, summery dish. So satisfying, it will never cross your mind that this is a diet-friendly meal! Serves up to 4.

1 pound (or 0.5 kg) of lean ground chicken

1 large egg, lightly beaten

2 tbsp (or 30 ml) of finely-minced yellow or white onion

1/4 tsp (or 1.25 ml) each ground sumac, turmeric, black pepper, and garlic powder

1 tsp (or 5 ml) each dried oregano, dried basil, and sea salt

Pinch of ground cloves

1 cup (or 250 ml) Mograbieh, Israeli, or Pearl Couscous, rinsed

1 cup (or 250 ml) of button or Cremini mushrooms, diced

2 tbsp (or 30 ml) of diced yellow or white onion

2 tbsp (or 30 ml) of olive oil

1 clove garlic, minced

1/4 tsp (or 1.25 ml) of ground sumac

1 tbsp (or 15 ml) of red wine vinegar

Sea salt and black pepper, to taste

1) Preheat the oven to 375°F/190°C. Line a wide-lipped baking tray with parchment paper. Mix the ground chicken with the egg, onion, spices and seasonings. Form into rough balls, and spread out on the baking tray (the mixture will be very wet). Bake for 15-18 minutes, or until cooked all the way through.

2) Bring a large pot filled with salted water to a boil. Boil the Mograbieh until al-dente, about 9-10 minutes. Drain, and set aside.

3) Sauté the mushrooms and onions in the oil until tender, about 8 minutes. Add the garlic, and sauté until just caramelized. Add the sumac and vinegar, then add the Mograbieh, and season to taste. Mix in the meatballs.

I like to serve this dish on a bed of fresh spinach.