(Lamb Meatballs and Potatoes)
Yatimcheh translates to “little orphan”. In original recipe there is no meat among the ingredients. Today, in some Family recipes, it has meat. This is a traditional meals in Iran. From one region to region, ingredients might be different. But it is known as Yatimcheh‘ or little orphan all over Iran.
This is a recipe recreation from my fellow blogger and friend, Rozina, from Rozina’s Persian Kitchen. On her blog, she will be recreating my recipe for Cincinnati Chili and this is my take on her family recipe for Yatimcheh.
Rozina is Iranian but is now living in Scotland with her husband. She is passionate about her cooking and tells the story behind the meal and how to pronounce the Iranian name.
Her recipes are in in Farsi and English along with step by step photos of preparation. She takes all of her own pictures. Rozina learned traditional Persian and Azerbaijani recipes from her mother, and she has learned from her mother.
- Listen to Rozina’s Shows on Ayrshire Online Radio
- Her show is on every Thursday at 10:15 (Persian recipe of the Day)
- Also, every Sunday at 10 pm, her show is called “Love Sings with Rozina”.
- Check out her YouTube Channel for excellent videos and recipes.
- 1 tbsp vegetable oil
- 1 shallot diced
- 1 tsp oregano
- 1 lemon zest of
- 1 lb ground lamb
- 3 tomatoes chopped
- 1/2 lb red potatoes cut in half
- 2 onions chopped
- 4 cloves of garlic minced
- 1 tbsp tomato paste
- 1 tsp turmeric
- Salt & pepper to taste
- Naan or pita bread
- Heat one tsp of oil, and fry Shallots (for the meatballs).
- To make the meatballs, season ground meat with salt and pepper in a bowl
- Add cooked shallots, oregano and lemon zest
- Mix well and shape mixture into golf ball sized meatballs.
- In a frying pan, heat 1 tsp of oil
- Add potatoes, fry until golden brown, remove fried potatoes and set aside, about 5 minutes
- Add I tsp more oil into the same pan and sauté diced onions and garlic until transparent and soft, and set aside.
- Heat the same pan and fry meat balls until brown, but not cooked thru
- In a bowl with 1.3 cups boiled water add tomato paste, turmeric powder, salt and pepper, and mix all ingredients well.
- Add cooked potatoes, onions/garlic mixture, chopped tomatoes, and meatballs in a larger pot.
- Pour prepared liquid on it. and gently give a stir.
- Simmer for about 30 minutes.
- Serve it with pita bread or Naan
Yatimcheh is one of those dishes that has its own recipe in every city. In Shiraz instead of eggplant they use, Zucchini and Azeri people make it with beans and lentils. Some of the Yatimcheh recipes, the people make it with potatoes. In Kashan they use “Dordeh” instead of Butter. “Dordeh” is one kind of oil that is formed from the melted butter in the bottom of a pan and some in Iran think that it is more delicious than the butter. Yatimcheh is a high Fiber food as well as tasty and interesting.
Our e-Cookbook, Vol 1 “Sauces” is free and available to download. You can find it here. Vol 2 “Soups”, should be out soon.
If you liked our recipe for Yatimcheh, you should try our recipe for Yorkshire Pudding
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