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CATEGORY CUISINE TAG YIELD
Grains, Meats Beans, Meats, Soups 8 servings

INGREDIENTS

1 c Lean ground beef
1 md Onion; finely chopped
1/4 c Bread crumbs
Salt and pepper
1/4 ts Cumin
1 pn Cayenne pepper
1/4 c Olive oil
1/2 c Finely chopped fresh cilantro leaves
4 Cloves garlic; crushed
1/2 c Finely chopped green onions
1/4 c Finely chopped mint leaves
1/2 c Lentils; washed
And soaked overnight
1 ts Tarragon
1/4 ts Chili powder
3 tb Pomegranate syrup
8 c Water

INSTRUCTIONS

MEAT BALLS
SAUTE
ADDITIONS
Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin, and
cayenne. Form into small balls. In a saucepan, saute the meatballs in the
oil over medium heat, gently turning them over until they begin to brown.
Stir in the coriander leaves and garlic and saute for a further few
minutes; then add the remaining ingredients and bring to a boil. Cover the
saucepan, and cook over medium heat for about 1 hour. Serve immediately.
*[REF: Hanneman << "Shawrbat Rumman," FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
ISBN 1566561590 ]
Recipe by: FROM THE LANDS OF FIGS AND OLIVES*
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.

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