CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains, Meats | Beans, Meats, Soups | 8 | Servings |
INGREDIENTS
1 | c | Lean ground beef |
1 | Onion, finely chopped | |
1/4 | c | Bread crumbs |
Salt and pepper | ||
1/4 | t | 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 | t | Tarragon |
1/4 | t | Chili powder |
3 | T | Pomegranate syrup |
8 | c | Water |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 36.2mg
Potassium: 114.8mg
Carbohydrates: 7.5g
Fiber: 1.7g
Sugar: 1.2g
Protein: 2g