| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Meats, Soups | 8 | servings | |
INGREDIENTS
| 1 | c | Lean ground beef |
| 1 | md | Onion; finely chopped |
| 1/4 | c | Bread crumbs |
| Salt and pepper | ||
| 1/4 | ts | Cumin |
| 1 | pn | Cayenne pepper |
| 1/4 | c | Olive oil |
| 1/2 | c | Finely chopped fresh cilantro leaves |
| 4 | Cloves garlic; crushed | |
| 1/2 | c | Finely chopped green onions |
| 1/4 | c | Finely chopped mint leaves |
| 1/2 | c | Lentils; washed |
| And soaked overnight | ||
| 1 | ts | Tarragon |
| 1/4 | ts | Chili powder |
| 3 | tb | Pomegranate syrup |
| 8 | c | Water |
INSTRUCTIONS
MEAT BALLS SAUTE ADDITIONS Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin, and cayenne. Form into small balls. In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they begin to brown. Stir in the coriander leaves and garlic and saute for a further few minutes; then add the remaining ingredients and bring to a boil. Cover the saucepan, and cook over medium heat for about 1 hour. Serve immediately. *[REF: Hanneman << "Shawrbat Rumman," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 ] Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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