Lamb Meatballs, Persian Style
* exported from bigoven * 
recipe by : jeff smith 
serving size :6 
cuisine : 
main ingred. : 
categories :meatballs main dish 
lamb * persian 
amount measure ingredient -- preparation method 
3/4 cup  fine ground bulgur wheat
2 cup  boiling water
  the meatballs ==
2 lb.  fine ground lamb stew meat
1/2 cup  finely chopped yellow onion
1/2 cup  pine nuts
3 Tbsp  olive oil
2   eggs --beaten
1 tsp  ground coriander
2 tsp  ground cumin
3 Tbsp  lemon juice
2 Tbsp  chopped fresh dill
1 Tbsp  chopped fresh mint
1/2 tsp  salt --or to taste
  freshlyground black pepper --to taste
  the sauce ==
2 Tbsp  olive oil
1 medium  yellow onion --peeled and sliced
2 pint  yogurt
4 Tbsp  cornstarch
2 Tbsp  cold water
  salt --to taste
  the rice ==
1-1/2 cup  basmati rice
3 cup  water
1 tsp  salt --or to taste
  garnish ==
  sumac --to taste see * note
  chopped fresh parsley
* note: a herb grown in the middle east; burgundy or rust in color 
and has a wonderful tangy flavor. 
in a small bowl allow the bulgur to soak in the boiling water 1/2 
hour. drain well. the meatballs: in a large bowl combine the meatball 
ingredients, including the drained bulgur, and mix very well. form into 1 
1/2-inch balls and place on a baking sheet. (keep your hands damp with a 
little water to facilitate forming the meatballs.) bake 20 minutes in a 
pre-heated 375 degree oven, or until just cooked through. the sauce: 
heat a frying pan and add the oil and the onion. 
saute until tender but do not brown. in a small saucepan heat the 
yogurt to a gentle simmer, stirring regularly. mix the cornstarch and 
water together until lump-free. whisk the cornstarch mixture into the 
heated yogurt and stir until smooth and thickened. add the sauteed onion 
and salt to taste to the yogurt. set the sauce aside and keep it warm. 
the rice: in a small pot bring the rice, water and salt to a boil. 
cover and simmer 15 minutes. to serve: spread the rice over a large 
platter. top with the meatballs and sauce. garnish with the sumac and 
chopped parsley. this recipe serves 6 to 8. 
comments: this takes a little doing, but get the kids involved 
forming the meatballs and it will be fun for the whole family. 
recipe source: the frugal gourmet by jeff smith 
formatted for mastercook by joe comiskey, 
(ID: 5084) Mirror: Tue, Nov 9, 2004

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