Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos

Name: Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos
Yield: 6
Ingredients: 3 Tbsp Extra virgin olive oil; 180 g Dried Turkish figs, stalks removed, figs sliced (Main); 2 Onions, thinly sliced; 1 Lemon, zest only; 2 Garlic cloves, chopped; 2 Tbsp Brown sugar; 2 Tbsp Red wine vinegar; ¾ cup Pine nuts, roasted; 500 g Lamb mince (Main); 2 Garlic cloves, crushed with 1 tsp flaky sea salt; 1 small Pita bread, about 12cm in diameter, broken into small pieces and soaked in ½ cup of milk, then mashed; 1 tsp Ground cinnamon; 2 Tbsp Dried thyme; 2 Tbsp Sumac powder; 6 Tbsp Sesame seeds; 6 Tbsp Extra virgin olive oil; 3 small Raddichio, halved lengthways (Main); 3 Baby cos lettuce, halved lengthways (Main); 2 Lemons, in wedges, for serving

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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The jam is my version of one they served with chicken at Luminae restaurant on a cruise I took aboard Celebrity Reflection. It is good with grilled or barbecued pork, chicken, steak, roast eggplant or potatoes, or with cheese.

For the jam

3 Tbsp	Extra virgin olive oil
180 g	Dried Turkish figs, stalks removed, figs sliced (Main)
2	Onions, thinly sliced
1	Lemon, zest only
2	Garlic cloves, chopped
2 Tbsp	Brown sugar
2 Tbsp	Red wine vinegar
¾ cup	Pine nuts, roasted

For the lamb

500 g	Lamb mince (Main)
2	Garlic cloves, crushed with 1 tsp flaky sea salt
1 small	Pita bread, about 12cm in diameter, broken into small pieces and soaked in ½ cup of milk, then mashed
1 tsp	Ground cinnamon
2 Tbsp	Dried thyme
2 Tbsp	Sumac powder
6 Tbsp	Sesame seeds
6 Tbsp	Extra virgin olive oil
3 small	Raddichio, halved lengthways (Main)
3	Baby cos lettuce, halved lengthways (Main)
2	Lemons, in wedges, for serving

Directions

To make the jam

Heat the oil in a frying pan over moderate heat and add the figs, onions, zest and garlic. Fry gently without browning for 20 minutes or until the figs and onions are soft.
Turn up the heat and add the sugar and vinegar. Let the sugar melt and the vinegar bubble and evaporate.
Taste the mixture and season with salt and freshly ground black pepper.
Just before serving, mix in the pinenuts.

To make the lamb

Heat the oven to 200C.
Place the mince, garlic, bread and cinnamon in a bowl and mix well.
Form into 16 small slightly flattened meatballs and place side by side on a plate.
Mix the thyme, sumac and sesame seeds in a small bowl.
Roll each meatball in the sesame seed mix.
Heat 4 Tbsp of the oil in a frying pan and fry the meatballs gently on each side until browned. Place side by side on an ovenproof tray and place in the oven for 10 minutes or until cooked through.
Brush the cut sides of the radicchio and cos and pan-fry on that side until they are well browned and starting to wilt.
Season, drizzle a little more extra virgin olive oil over them and serve with the meatballs, lemon wedges and jam.