Name: Sabzi Koofteh
Ingredients: 1 lb Ground meat (beef or lamb); 2 Med. onion; Large handful of fresh mint; Large handful of fresh; Watercress; Salt; Turmeric; 1 Egg; Butter; Tomato paste; Split peas; Rice

I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Lebanese	Middle east, Lebanese, Beef, Lamb	4	Servings

INGREDIENTS

1	lb	Ground meat (beef or lamb)
2		Med. onion
		Large handful of fresh mint
		Large handful of fresh
		Watercress
		Salt
		Turmeric
1		Egg
		Butter
		Tomato paste
		Split peas
		Rice

INSTRUCTIONS

Cook same of rice and split peas (1/2-3/4 c. each) in pan - with not too
much water for 5-10 min.  Chop onion with mint and watercress. Add about
1/2 t.  salt and 1/4 to 1/2 t. turmeric on rice, then add onions and mix
with meat.  Add 1 egg.  Mix well. Coarsely chop 1 med onion and put in pan
with a little oil and about 3 T. butter Saute, then add about 1/2 t.
turmeric, 3 T. tomato paste, salt (1/2 t.), and water (about 1/2 saucepan).
Bring to a boil. Make palm-sized meatballs and place in boiling mixture.
Cook about 1/2 hr. Serve in bowls with broth. Yogurt and pickles on the
side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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