Arabic Sesame Lamb Meatballs With Mint Yoghurt

How many, how suitable, how sovereign are the supports our heavenly Father affords to His afflicted children! They make the affliction, which in itself would seem heavy and tedious appear to be light, and but for a moment. It is happier to be in the furnace of affliction with these supports than to be in the highest prosperity without them! Blessed with the hopes and comforts of Christ! The true Christian would prefer the lot of Lazarus, with all the poverty and distress which he endured to the lot of the rich man, who, amidst all the splendor and affluence which this world could afford – lived a life of alienation from God, and destitute of the sovereign supports which can only be enjoyed, by those who love and fear Him.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Arab	Tamara1	1	Servings

INGREDIENTS

1		Minced onion
1		Garlic clove, minced
1 1/2	t	Olive oil
1/2	t	Dried mint, crumbled
1/2	t	Salt
1/4	t	Ground allspice
		A pinch of cinnamon
1/2	kg	Minced lamb
1	c	Fine fresh bread crumbs
1		Egg, beaten lightly
2	T	Dried currants, optional
1/4	c	Black sesame seeds**
1/4	c	White sesame seeds, toasted
		lightly
2	c	Plain yogurt
1/4	c	Packed fresh mint leaves
		chopped
1/2	t	Salt, or to taste

INSTRUCTIONS

Saut the onion and garlic in the olive oil in a non-stick frypan until
golden then transfer the mixture to a bowl and add the mint,, salt,
allspice, cinnamon, lamb, breadcrumbs, egg and currants (if using) and
using your hands, combine the ingredients thoroughly.  Shape the mince
mixture into tablespoon size balls and set aside.  Roll half the
meatballs in black sesame seeds and roll the remainder  in white sesame
seeds. Transfer the meatballs to a baking tray and  bake at 220c. for
10 minutes until golden and cooked through.  Alternatively, you can pan
fry the meatballs in olive or peanut oil.  To make the yoghurt,
transfer the yoghurt mixture to a sieve that has  been lined with some
muslin or cheesecloth and set over a bowl,  covered and chilled for
three hours.  Discard the liquid in the bowl and transfer yoghurt
cheese to bowl.  Add fresh mint and salt and stir well. Serve the
cooked meatballs  with the yoghurt.  Converted by MC_Buster.  Per
serving: 525 Calories (kcal); 27g Total Fat; (45% calories from  fat);
25g Protein; 48g Carbohydrate; 249mg Cholesterol; 2420mg Sodium  Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fruit; 4  1/2
Fat; 1 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2036 Calories From Fat: 846 Total Fat: 94.4g Cholesterol: 550.4mg Sodium: 4531.1mg Potassium: 3722mg Carbohydrates: 145.8g Fiber: 16.9g Sugar: 57.6g Protein: 150.1g