Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 \N | Onion, chopped |
¼ teaspoon | Turmeric |
¼ teaspoon | Ground cinnamon |
½ cup | Rice |
¼ pounds | Dried apricots, cut into thin strips |
½ cup | Chopped fresh Parsley |
8 cups | Chicken stock or water |
1 cup | Cooked chick peas |
\N \N | Salt and pepper |
¼ cup | Fresh mint leaves |
½ pounds | Ground lamb |
½ cup | Pine nuts, toasted |
½ \N | Onion, chopped |
½ teaspoon | Ground cinnamon |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
SOUP
LAMB BALLS
Source: A Good Day for Soup by: J. Ferrary And Louise Fiszer To make the lamb balls, mix all ingredients until well combined. Form into walnut sized balls and set aside.
To make the soup, in a large pot, heat oil over medium heat. Lower heat and cook onion over low heat until golden , about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until transluscent, about 3 minutes. Add apricots, parsley and stock. Bring to a boil and add lamb balls. Reduce heat and simmer about 20 minutes. Add chick peas and cook another 5 minutes. Taste for salt and pepper. Serve garnished with mint leaves.
Posted to JEWISH-FOOD digest V97 #024 by alotzkar@... (Al) on Jan 21, 1997.