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

INGREDIENTS

1 c Lean ground beef
1 Onion, finely chopped
1/4 c Bread crumbs
Salt and pepper
1/4 t 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 t Tarragon
1/4 t Chili powder
3 T Pomegranate syrup
8 c Water

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 36.2mg
Potassium: 114.8mg
Carbohydrates: 7.5g
Fiber: 1.7g
Sugar: 1.2g
Protein: 2g


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