| 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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