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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Tahini and sumac turkey meatballs baked in yogurt custard


These Tah-chin custard baked meatballs are inspired by a similar Greek dish of yogurt roasted meatballs. The offered meatballs are moist and the dish showcases a spectrum of vivid colors. A very fine looking offering for occasions, potlucks, or parties indeed.

Ingredients:
Tahini and sumac meatballs (recipe follows)
Yogurt custard (recipe follows)
1/2 cup caramelized onions*
2 TBSP tomato paste
Parsley, sumac, and sesame seeds to garnish
* If you don't have pre-made caramelized onions, make it by carmelizing one large yellow onion.
Tahini and sumac meatballs:
1 Pound (~450 gr) 85/15 ground turkey, cold
2 TBSP granulated onion
1 TSP granulated garlic
2 TBSP tahini
1 TBSP sumac
1 TSP salt
1 TSP hot sauce
Yogurt custard:
1/2 cup 2% yogurt
2 egg yolks
2 TBSP butter, melted
1 TSP sugar
1 TBSP rich saffron solution
Salt to season

The following pictures are based on 1/2 of the recipe.
Make the meatballs by mixing all the ingredients. Form golf ball sized meatballs from the meat mixture. Brown the meatballs in a preheated pan and set aside. Rub the tomato paste on the bottom of an ovenproof dish. Spread the caramelized onion on the bottom tomato bed.
Make the custard by mixing all the ingredients.
Arrange the meatballs on the bottom of the pot and pour the custard on top.
Bake in the preheated 375 F (~190 C) oven for twenty minutes.

Sprinkle with chopped parsley, sumac, and sesame seeds and serve.


You may make a thicker custard by using strained yogurt and skipping the saffron solution, replacing it with dry saffron instead.

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