Name: Persian Meat Patties
Ingredients: 1 lb Lamb or beef stewing meat; cut in one-inch cubes; 1 md Onion; quartered; 1 c Yellow split peas; 2 Eggs; 1/2 ts Cinnamon; 1/4 ts Nutmeg; 1/4 ts Turmeric; 1 1/2 ts Salt or to taste; 1/2 ts Pepper; Flour for coating; Vegetable oil for frying

Our religion is one which challenges the ordinary human standards by holding that the ideal of life is the spirit of a little child. We tend to glorify adulthood and wisdom and worldly prudence, but the gospel reverses all this. The gospel says that the inescapable condition of entrance into the divine fellowship is that we turn and become as a little child. As against our natural judgment we must become tender and full of wonder and unspoiled by the hard skepticism on which we so often pride ourselves. But when we really look into the heart of a child, willful as he may be, we are often ashamed. God has sent children into the world, not only to replenish it, but to serve as sacred reminders of something ineffably precious which we are always in danger of losing. The sacrament of childhood is thus a continuing revelation.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Jewish		1	servings

INGREDIENTS

1	lb	Lamb or beef stewing meat; cut in one-inch cubes
1	md	Onion; quartered
1	c	Yellow split peas
2		Eggs
1/2	ts	Cinnamon
1/4	ts	Nutmeg
1/4	ts	Turmeric
1 1/2	ts	Salt or to taste
1/2	ts	Pepper
		Flour for coating
		Vegetable oil for frying

INSTRUCTIONS

(Shami) Source: Secrets of Cooking
Place meat and onion in saucepan. Add 1 cup water, bring to a boil, reduce
heat to low, and simmer 45 minutes or until meat is tender. Skim surface as
necessary. Drain.
Place split peas in separate saucepan. Add 3 cups water, bring to a boil,
reduce heat to low, and simmer 45 minutes. Drain.
Place meat and split peas in container of food processor. Add eggs,
cinnamon, nutmeg, turmeric, salt and pepper. Process until pureed. Taste
and adjust seasoning. Transfer to bowl and set aside until cool.
Divide mixture into 12 equal-size balls. Roll balls in flour and flatten
into patties about 3/4 inch thick. Make hole in centre of patties to
resemble doughnuts. Sprinkle surface of holes with flour to hold shape.
Heat oil in large skillet, fry 2 minutes on each side. Serve warm, room
temperature, or cold.
Makes 12.
Serving suggestions: This is quite dry when served alone. It should be
served with pickles, salad, or an herb platter.
Posted to JEWISH-FOOD digest by "Cherie Klein" <cherieklein@email.msn.com>
on Feb 23, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”