Pistachio meatballs of lamb with rose and yoghurtsauce

These super easy beautiful meatballs were inspired by Adib Dada’s family kibbeh from my book Beiroet (in Dutch) . Small meatballs in a creamy tangy yoghurt sauce is just heaven. Especially that pistachio and rose, the perfect couple with meat join the meatball party. Elegance even i would say. Yummy elegance:-)

Serves 4

 100 g pistachio, shelled
2 cloves of garlic
1 tbsp dried mint 
½ tbsp sumac
1-2 tbsp of dried rose buds
350 g minced meat of lamb
salt
2 tbsp of cornstarch
200 ml goat yoghurt or Greek yoghurt

 Add the pistachio, garlic, dried mint, sumac to a hand held mixer or food processor, crumble the dried rose buds and mix. Add to the meat with salt and knead well. Mix in food processor or grind with a wooden pestle. Make quite small meatballs and bake on medium heat until golden in 5-8 min. Stir loose the cornstarch with a drop of cold water. Mix in the yoghurt. Add the yoghurt to the pan with the meatballs and leave to bubble for 5 min. Pour in a serving bowl and sprinkle some more dried mint, sumac and crumbled rose buds. Great with fragrant rice with cardamom and butter and a nice salad.