INGREDIENTS

INSTRUCTIONS

Combine the lamb with the garlic, salt to taste, pepper, mint, pine nuts
and parsley. Mix thoroughly. Form into 40 meat balls about 1 1/4 inches in
diameter. (Make it easy;divide the meat into 4 parts, divide each part into
10 meatballs). Heat the oil in a large skillet. Saute the meatballs until
nicely browned on the outside, but still a little pink on the inside. Turn
them often with a spatula. Remove excess grease as it is rendered. Serve
the meatballs on a bed of lettuce in 5 rows of 8 each or someother clearly
numerical arrangement. With them serve Rice or Bulghur Pilaf Variation: You
can also add to the mixture 1/2 tsp allspice or coriander. In a number of
countries a special dish is prepared once a year to honor the memory of the
Forty Martyrs of Sebaste... In Aremenia they eat forty stuffed wheat balls
(whose ingredients are hard to come by in this country); in Greece as well
the Forty Martyrs are honored by the eating of dishes that stress the
number 40. There are pies made with forty layers of phyllo pastry, dishes
consisting of forty pancakes or made with 40 kinds of wild herbs. Marion
Baumgarten Marion10@wwa.com Mother to Martha (6) and Peter (3) Die
Wunderkinder
Posted to MC-Recipe Digest V1 #345
Recipe by: A Continual Feast by Evelyn Birge Vitz
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Mon, 16 Dec 1996 09:01:20 -0500

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