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"