| 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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