Yield: 8 Servings
|2 tablespoons||Vegetable oil|
|1 \N||Onion, chopped|
|¼ teaspoon||Ground cinnamon|
|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||Freshly ground pepper|
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.