|3 pounds||Meat lamb bones; sawed, not|
|;chopped, into 2 inch long|
|½ pounds||Spinach, fresh; washed,|
|;trimmed and finely chopped|
|;or 10 oz. pk chopped frozen|
|2 cups||Parsley; finely chopped and|
|;preferably flat leaf|
|1 cup||Onion; coarsely chopped|
|½ cup||Iranian rice; or other long|
|;grain rice, raw, soaked and|
|1 tablespoon||Dill, fresh; finely cut or|
|;1 teaspoon dried dill weed|
|Black pepper; freshly ground|
|½ cup||Yellow split peas, dried|
|½ pounds||Lean ground lamb|
|2 tablespoons||Iranian rice; or raw, long|
|;grain rice, as noted above|
|2 tablespoons||Parsley; finely chopped|
|1 tablespoon||Yellow split peas, dried|
|1 teaspoon||Onion; finely chopped|
|½ cup||Olive oil|
|2 mediums||Onion; peeled and cut into|
|;1/4 inch thick slices|
|4 tablespoons||Mint, fresh; finely cut or 2|
|;tablespoons dried mint|
|2 cups||Yoghurt, unflavored; at room|
In a heavy 8 to 10 quart casserole, combine the lamb bones and water and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Then stir in the spinach, the 2 cups of parsley, 1 cup of onions, ½ cup of rice, dill, 4 teaspoon turmeric, cover tightly and simmer for 1 hour longer. (Check the casserole form time to time and add more water if necessary; the ingredients should be well covered with liquid throughout the cooking period.)
Combine the ground lamb, 2 tablespoons of rice, 2 tablespoons of parsley, 1 tablespoon split peas, 1 teaspoon onion, ¼ teaspoon turmeric, ½ teaspoon salt and the egg in a deep bowl. Knead vigorously with both hands, then beat with a wooden spoon until fairly smooth. Moistening your hands in cold water occasionally, shape the mixture into balls about 1 inch in diameter. (There will be about 24 meatballs.)
When the soup has cooked for 2 hours, gently drop in the meatballs and simmer tightly covered for about 30 minutes.
About 15 minutes before the meatballs are done, heat ½ cup of olive oil in a heavy 10 to 12 inch skillet until a light haze forms above it. Add the sliced onions and, stirring frequently, cook over moderate heat for about 10 minutes, or until the onions are deeply browned. Set aside.
In a small skillet or saucepan, melt the butter over low heat without letting it brown. Remove the pan from the heat and stir in the mint and 2 teaspoons of turmeric.
For each serving, spoon about ¼ cup of the yoghurt into a heated soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the melted butter and mint mixture, and stir until all the ingredients are well combined. Arrange 3 of the meatballs in each serving or the soup and sprinkle the top with a few of the browned onions. Serve at once.
Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By BARRY WEINSTEIN On 02-22-95
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