Yield: 7 Servings
Measure | Ingredient |
---|---|
¾ cup | Bulgar wheat, fine ground |
2 cups | Boiling water |
2 pounds | Lamb stew meat, ground fine |
½ cup | Finely chopped yellow onion |
½ cup | Pine nuts |
3 tablespoons | Olive oil |
2 \N | Eggs, beaten |
1 teaspoon | Ground coriander |
2 teaspoons | Ground cumin |
3 tablespoons | Lemon juice |
2 tablespoons | Ground fresh dill |
1 tablespoon | Chopped fresh mint |
½ teaspoon | Salt |
\N \N | Ground pepper to taste |
1>. In a small bowl allow the bulgar to soak in the boiling water for ½ hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-½ inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>.
Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
~ Jeff Smith "The Frugal Gourmet"