Pomegranate soup (iraq)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lean ground beef |
| 1 | medium | Onion; finely chopped |
| ¼ | cup | Bread crumbs |
| Salt and pepper | ||
| ¼ | teaspoon | Cumin |
| 1 | pinch | Cayenne pepper |
| ¼ | cup | Olive oil |
| ½ | cup | Finely chopped fresh cilantro leaves |
| 4 | Cloves garlic; crushed | |
| ½ | cup | Finely chopped green onions |
| ¼ | cup | Finely chopped mint leaves |
| ½ | cup | Lentils; washed |
| And soaked overnight | ||
| 1 | teaspoon | Tarragon |
| ¼ | teaspoon | Chili powder |
| 3 | tablespoons | Pomegranate syrup |
| 8 | cups | Water |
Directions
MEAT BALLS
SAUTE
ADDITIONS
Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin, and cayenne. Form into small balls. In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they begin to brown.
Stir in the coriander leaves and garlic and saute for a further few minutes; then add the remaining ingredients and bring to a boil. Cover the saucepan, and cook over medium heat for about 1 hour. Serve immediately.
*[REF: Hanneman << "Shawrbat Rumman," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
ISBN 1566561590 ]
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.