Persian wishing well soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | 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 |
| Salt and pepper | ||
| ¼ | cup | Fresh mint leaves |
| ½ | pounds | Ground lamb |
| ½ | cup | Pine nuts, toasted |
| ½ | Onion, chopped | |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
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.