| 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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