Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 35 tines of a fork, crimp all around the edges, lightly brush tops with egg wash, and sprinkle with black sesame seeds if desired. Repeat with remaining piecrust and filling. Arrange hand pies at least 1-inch apart on prepared baking sheet. Make a small slit in the top of each pie to vent, and bake in the middle of the oven for 25 minutes, or until pastry is golden on top and bottoms are firm and browned. Remove from oven and allow to cool on a wire rack before eating. MOROCCAN MEATBALLS WITH FETA, RAS EL HANOUT, AND ZUCCHINI RIBBONS Written by Elaine Khosrova Photographed by Mark Ferri Styled by Leslie Orlandini Ras el hanout is a blend of six or more ground spices, similar in concept to curry powder, but with notes of cinnamon. It's available in most markets, but if necessary, substitute equal parts cinnamon, cumin, and cardamom. Heat ½ tablespoon olive oil over medium heat in a large skillet. Cook meatballs in batches, gently turning them to brown all sides and cook through, about 20 minutes for each batch. Meanwhile, shave zucchini into long ribbons using a vegetable peeler. Lightly toss zucchini with salt and place in a colander for 15 minutes. When meatballs are cooked, remove from skillet and keep warm. Stir beef broth into skillet and scrape any browned bits from bottom. Add garlic and heat to simmer. Cook until broth is reduced by half. Whisk lemon zest and remaining 1½ tablespoons oil into reduced broth. Add zucchini ribbons, and cook, gently tossing in pan juices, until slightly softened (but not limp), 6 to 8 minutes. To serve, arrange zucchini ribbons on each plate and top with meatballs. Makes 4 to 6 servings ½ pound ground lamb ½ pound ground beef ²⁄ ³ cup panko breadcrumbs ²⁄ ³ cup crumbled firm-style feta 3 tablespoons chopped fresh parsley 1 teaspoon garlic powder 1 teaspoon ras el hanout 1 teaspoon turmeric ½ teaspoon kosher salt, plus more for zucchini 1 large egg, lightly beaten 2 tablespoons olive oil, divided 3 medium zucchini ½ cup beef broth or water 3 cloves garlic, minced Zest of 1 lemon Combine lamb, beef, breadcrumbs, feta, parsley, garlic powder, ras el hanout, turmeric, and salt in a large bowl and mix until well combined. Add egg and stir until blended. Form mixture into 24 meatballs. Moroccan Meatballs with Feta, Ras el Hanout, and Zucchini Ribbons

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