| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions |
| 2 |
ts |
Salt |
| 1/2 |
lb |
Lean ground beef |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Oil |
| 1/4 |
ts |
Turmeric |
| 1/4 |
c |
Chick-peas or yellow split peas |
| 10 |
c |
Water |
| 1/2 |
c |
Lentils |
| 1/2 |
c |
Rice |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Chopped cilantro (coriander) |
| 3 |
|
Sprigs fresh tarragon |
| 1/2 |
c |
Chopped scallions |
| 1 |
c |
Chopped dill |
| 3 |
|
Chopped turnips |
| 2 |
c |
Yogurt |
| 5 |
|
Sprigs spinach; washed, trim and wash, chopped |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Grate one of the onions and combine with meat in a bowl. Season with 1/2
teaspoon salt and 1/4 teaspoon pepper. Mix and shape into chestnut-size
meatballs. Set aside. Chop remaining onion and brown it in 1/3 cup oil in a
large pot. Add 1-1/2 teaspoons salt, 1/4 teaspoon pepper and turmeric. Pour
in 10 cups water and add the chick-peas and lentils. Cover and simmer for
35 minutes over medium heat. Add rice and meatballs and simmer 25 minutes
more. Add chopped herbs, spinach and turnips and cook another 50 minutes,
stirring occasionally. Check to see if peas and meatballs are done and
adjust seasoning. Cook a bit longer if necessary. Add yogurt, stirring
constantly for 5 minutes to prevent curdling.
Just before serving, reheat soup and prepare *Garnish* by browning 3 cloves
(minced) in remaining oil. Remove from heat and add 1 teaspoon dried mint
flakes. Serve the soup with garnish on top.
Note: This soup is an excellent remedy for a cold (or so I am told!)
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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