Meatballs With Noodles Tossed In Yogurt

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs	Afghan	Meats	6	Servings

INGREDIENTS

		MEATBALLS
2	lb	Ground beef
1/2	t	Ground cinnamon
2	t	Ground coriander
1	t	Ground turmeric
	pn	Cayenne pepper
		Salt, to taste
		Black pepper, to taste
2		Cloves garlic, crushed
1	T	Vegetable oil
1		Spanish onion, finely
		Chopped
6		Ripe plum tomatoes, core
		Peel, chop
4		Sun-dried tomatoes, finely
		Chopped
		NOODLES
1	lb	Fresh fine egg noodles, in
		Asian markets
1 1/2	c	Plain yogurt
2		Cloves garlic, finely
		Chopped
1/2	c	Fresh mint, chopped

INSTRUCTIONS

At The Helmand, a new East Cambridge restaurant that serves Afghan
food, the specialties are highly seasoned, sophisticated,
East-meets-West preparations -- like these meatballs. Called aush,
these tiny meatballs are simmered in a tomato sauce made with plum  and
sun-dried tomatoes. That saucy mixture is spooned over fine  noodles
tossed with yogurt, and the dish is sprinkled generously with  mint.
When the tomato and yogurt mix together, the sauce turns rosy.  For the
meatballs:  In a bowl, combine the beef, cinnamon, coriander, turmeric,
cayenne,  salt, pepper, and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs. Set them
aside.  In a large, flameproof asserole, heat the oil, add the onion,
and  cook over low heat for 10 to 15 minutes or until it is very soft.
Turn the heat to medium-high and add the meatballs. Cook, turning  them
often, until they lose their pink color.  Add the plum tomatoes and
remaining garlic. Cover the pan, turn down  the heat, and simmer gently
for 10 minutes. Add the sun-dried  tomatoes, salt, and pepper and cook
the mixture for 5 minutes over  low heat, stirring once or twice.  For
the noodles:  Bring a large saucepan of water to a boil. Add the
noodles and cook  for 2 to 4 minutes or until they are tender but still
have some bite.  Drain the noodles and transfer them to a bowl. Stir in
the yogurt,  garlic, and salt. Toss thoroughly and transfer to 6 wide
bowls. Spoon  meatballs around the edges of each bowl of noodles, add
the mint to  the center and serve at once.  Recipe By     : Boston
Globe - 1/1/95  From: Dscollin@aol.Com                Date: Sun, 19 Feb
1995 22:06:15  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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