Comments on: FESENJAN : lamb recipe

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 02 Sep 2009 13:45:37 +0000

Hi Carol,
thank you for your comment. This is a wonderful recipe – the lamb stays very tender and can even be kept in the fridge and reheat without the meat drying out, if you make a large batch. I would love to hear how it turns out.
Erika

By: carol

carol — Wed, 02 Sep 2009 13:19:15 +0000

This sounds delicious! I’m going to try it this week.
Carol Wood

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Thu, 11 Jun 2009 09:16:49 +0000

Hi Sara,
Thanks for your note. We LOVED the dish, and have made it several times for friends and family, who have been equally enthusiastic.
Where can you buy pomegranate paste? I have also tried to find roasted chickpea flour, but have only been able to find regular chickpea flour in Geneva.
Hope you are enjoying the summer, speak to you soon

Erika

By: Sara

Sara — Fri, 29 May 2009 00:36:20 +0000

Its nice to hear that you guys like this dish!
BTW,the traditional way is kind of diffrent from this recipe. Its very unusual to use tomatoes. We use Pomegranate paste and saffron instead of pomegranate juice and tomatoes.
Nice try!

Cheers, Sara

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 28 Jan 2009 09:56:27 +0000

Cenk : you’re welcome. The cinnamon makes all the difference. I have tried making the meatballs with & without and noticed a big difference. Also you may like the sauce a little thinner – if so then add an extra 1/4 cup of water when blending the ingredients. Love to hear how it turns out

By: Cenk

Cenk — Wed, 28 Jan 2009 08:18:09 +0000

Thanks for the link Erika! Looks so yummy, I’ll definitely try this.

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Tue, 27 Jan 2009 13:19:29 +0000

Olivier: I tried the sauce before adding the pommegranate juice, just to see if it really made a difference, and it really did. Despite the small quantity, it helps to bring all the flavours together and add a subtle taste to the dish. I have also found that most meatball recipes, regardless if they use bread of not, tend to be on the dry side. These ones are not – they are soft, moist & flavourfull as you say – even when reheated the next day!

By: Olivier

Olivier — Mon, 26 Jan 2009 20:32:31 +0000

I have never tasted anything like this before. The tomato sauce with the walnuts is so good and the pommegranate juice adds a subtle touch. The meat of this dish is so soft and full of flavour. Un vrai régal!

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 21 Jan 2009 10:00:20 +0000

LIMEandLEMON : thanks for your note. I wish there was a scratch & sniff button on the blog, as you really need to make this recipe to appreciate the unique mix of flavours & fragrant smells that waft through the kitchen. It has become one of my favourites. NOTE : you can always add a little extra water to the sauce if you find it is too thick.

By: limeandlemon

limeandlemon — Tue, 20 Jan 2009 16:23:46 +0000

looks delicious ..love the blend of flavours .. Laila