In the Sephardic world of flavor, cinnamon is a prominent and essential spice
Photography by Chay Berger
Food Prep by Leah Hamaoui
You know how some things speak for themselves? They don’t even need an introduction. This recipe falls into that category, and while I’m still going to write an introduction, these are mini showstoppers that will have everyone at the table saying wow!
In the Sephardic world of flavor, cinnamon is a prominent and essential spice. Whether in desserts, savory stews, or even in a cup of coffee, Moroccans throw in a cinnamon stick for some extra depth of flavor. Naturally, it’s also found in most meat dishes.
About a year ago, we were in Los Angeles at my parents, and I was watching my mother make these fantastic and hearty meatballs. She shaped each one and placed them on a lined baking sheet, and I was thinking to myself, Okay, so far so good. Then, BOOM! She delicately inserted a whole cinnamon stick into each meatball. Instead of using cinnamon as a spice, it became a piece of art while releasing its flavor into the meat. The earthy richness of the meatballs harmonizes beautifully with the sweet woody notes of cinnamon, elevating these Moroccan meatballs to new heights. Bottom line: My mother is a genius. Since then, it’s become a regular in our home and a favorite among friends and family.
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