INGREDIENTS

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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