| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Ground cinnamon |
| 1/2 |
c |
Rice |
| 1/4 |
lb |
Dried apricots, cut into thin strips |
| 1/2 |
c |
Chopped fresh Parsley |
| 8 |
c |
Chicken stock or water |
| 1 |
c |
Cooked chick peas |
|
|
Salt and pepper |
| 1/4 |
c |
Fresh mint leaves |
| 1/2 |
lb |
Ground lamb |
| 1/2 |
c |
Pine nuts, toasted |
| 1/2 |
|
Onion, chopped |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
SOUP
LAMB BALLS
Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer
To make the lamb balls, mix all ingredients until well combined. Form into
walnut sized balls and set aside.
To make the soup, in a large pot, heat oil over medium heat. Lower heat and
cook onion over low heat until golden , about 6 minutes. Stir in turmeric,
cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add
apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce
heat and simmer about 20 minutes. Add chick peas and cook another 5
minutes. Taste for salt and pepper. Serve garnished with mint leaves.
Posted to JEWISH-FOOD digest V97 #024 by alotzkar@direct.ca (Al) on Jan 21,
1997.
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