Yield: 6 Servings
|½ pounds||Ground beef|
|1 each||Small onion, grated|
|½ cup||Parsley, chopped|
|½ cup||Green onions, chopped|
|½ tablespoon||Dill (optional)|
|½ cup||Chick peas, canned|
|2 eaches||Clove garlic|
|1 tablespoon||Dried mint|
Put the meat in a bowl. Add grated onion and seasoning and mix well.
Make meat balls the size of walnuts. Put yogurt in a 3-qt pot. Add rice, egg, flour, and seasoning and beat well. Add water and mix.
Cook over a very low fire, stirring constantly for about 20 minutes or until it thickens. Add meat balls to the yogurt mixture and let simmer for 10 minutes. Add vegetables and chick peas and let simmer for 15 minutes. Stir it often to avoid curdling.
Chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.
Source: In a Persian Kitchen typed by Leonard Smith