Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce
Spiced lamb meatballs browned and then braised in a vivid sauce of fresh tomatoes, dried apricots, and tamarind that produces a flavor unlike any other Syrian dish — simultaneously savory, sour, and faintly sweet. Despite the name, there is no Indian connection; the "hindi" likely refers to the tomato, once called "tuffah hindi" (Indian apple) in Levantine Arabic.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 600 g minced lamb
- 1 medium yellow onion, grated
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 1 tsp Aleppo pepper
- 1½ tsp salt
- 3 tbsp vegetable oil
- 4 large ripe tomatoes, roughly chopped
- 2 tbsp tomato paste
- ¾ cup dried apricots, halved
- 2 tbsp tamarind paste
- 1 tsp sugar
- 1 cup water
- ¼ cup fresh coriander, chopped
Instructions
- Combine lamb, grated onion, allspice, cinnamon, cumin, Aleppo pepper, and salt. Mix with your hands for 3 minutes. Roll into walnut-sized balls (about 35g each).
- Heat oil in a wide heavy pan over medium-high. Brown the meatballs in batches on all sides, about 5 minutes per batch. Remove and set aside.
- In the same pan, cook the chopped tomatoes over medium heat for 10 minutes until collapsed. Add tomato paste and stir 2 minutes.
- Add tamarind paste, sugar, water, and dried apricots. Stir well.
- Return meatballs to the pan. Bring to a gentle simmer, cover, and cook 25 minutes until the sauce is thick and deeply colored.
- Taste for balance: the sauce should be predominantly savory-sour with a background sweetness from the apricots. Adjust with more tamarind (sour), sugar (sweet), or salt.
- Scatter fresh coriander over the top. Serve with plain rice or flatbread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce?
Spiced lamb meatballs browned and then braised in a vivid sauce of fresh tomatoes, dried apricots, and tamarind that produces a flavor unlike any other Syrian dish — simultaneously savory, sour, and faintly sweet. Despite the name, there is no Indian connection; the "hindi" likely refers to the tomato, once called "tuffah hindi" (Indian apple) in Levantine Arabic.
Where is Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce from?
Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce vegetarian?
No — as written, Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground allspice in Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce?
The ground allspice called for here is part of the traditional recipe and gives Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce?
In a Syrian mains spread, Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Meatballs in Tangy Tomato, Apricot, and Tamarind Sauce ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.