Ash sak (lamb and spinach soup with meatballs)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SOUP: | ||
| 3 | pounds | Meat lamb bones; sawed, not |
| ;chopped, into 2 inch long | ||
| ;pieces | ||
| 6 | cups | Water |
| ½ | pounds | Spinach, fresh; washed, |
| ;trimmed and finely chopped | ||
| ;or 10 oz. pk chopped frozen | ||
| ;spinach, defrosted | ||
| 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 | ||
| ;drained | ||
| 1 | tablespoon | Dill, fresh; finely cut or |
| ;1 teaspoon dried dill weed | ||
| 4 | teaspoons | Salt |
| Black pepper; freshly ground | ||
| ½ | cup | Yellow split peas, dried |
| ½ | teaspoon | Turmeric |
| . | ||
| MEATBALLS: | ||
| 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 |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| . | ||
| GARNISH: | ||
| ½ | cup | Olive oil |
| 2 | mediums | Onion; peeled and cut into |
| ;1/4 inch thick slices | ||
| 6 | tablespoons | Butter |
| 4 | tablespoons | Mint, fresh; finely cut or 2 |
| ;tablespoons dried mint | ||
| 2 | teaspoons | Turmeric |
| 2 | cups | Yoghurt, unflavored; at room |
| ;temperature | ||
Directions
Soup:
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.)
Meatballs:
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.
Garnish:
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.
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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-08-95 (1626)