Yield: 7 Servings
|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|
|\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"