Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

SOUP: MEATBALLS:
3 lb Meat lamb bones; sawed, not 1/2 lb Lean ground lamb
;chopped, into 2 inch long 2 tb Iranian rice; or raw, long
;pieces ;grain rice, as noted above
6 c Water 2 tb Parsley; finely chopped
1/2 lb Spinach, fresh; washed, 1 tb Yellow split peas, dried
;trimmed and finely chopped 1 ts Onion; finely chopped
;or 10 oz. pk chopped frozen 1/4 ts Turmeric
;spinach, defrosted 1/2 ts Salt
2 c Parsley; finely chopped and 1 Egg
;preferably flat leaf .
1 c Onion; coarsely chopped GARNISH:
1/2 c Iranian rice; or other long 1/2 c Olive oil
;grain rice, raw, soaked and 2 md Onion; peeled and cut into
;drained ;1/4 inch thick slices
1 tb Dill, fresh; finely cut or 6 tb Butter
;1 teaspoon dried dill weed 4 tb Mint, fresh; finely cut or 2
4 ts Salt ;tablespoons dried mint
Black pepper; freshly ground 2 ts Turmeric
1/2 c Yellow split peas, dried 2 c Yoghurt, unflavored; at room
1/2 ts Turmeric ;temperature
.

Soup:
In a heavy 8 to 10 quart casserole, combine the lamb bones and
water and bring to a boil over high heat, meanwhile skimming off the
foam and scum as they rise to the surface. Then stir in the spinach,
the 2 cups of parsley, 1 cup of onions, 1/2 cup of rice, dill, 4
teaspoon turmeric, cover tightly and simmer for 1 hour longer. (Check
the casserole form time to time and add more water if necessary; the
ingredients should be well covered with liquid throughout the cooking
period.)

Meatballs:
Combine the ground lamb, 2 tablespoons of rice, 2 tablespoons of
parsley, 1 tablespoon split peas, 1 teaspoon onion, 1/4 teaspoon
turmeric, 1/2 teaspoon salt and the egg in a deep bowl. Knead
vigorously with both hands, then beat with a wooden spoon until
fairly smooth. Moistening your hands in cold water occasionally,
shape the mixture into balls about 1 inch in diameter. (There will
be about 24 meatballs.)
When the soup has cooked for 2 hours, gently drop in the meatballs
and simmer tightly covered for about 30 minutes.

Garnish:
About 15 minutes before the meatballs are done, heat 1/2 cup of
olive oil in a heavy 10 to 12 inch skillet until a light haze forms
above it. Add the sliced onions and, stirring frequently, cook over
moderate heat for about 10 minutes, or until the onions are deeply
browned. Set aside.
In a small skillet or saucepan, melt the butter over low heat
without letting it brown. Remove the pan from the heat and stir in
the mint and 2 teaspoons of turmeric.
For each serving, spoon about 1/4 cup of the yoghurt into a heated
soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the
melted butter and mint mixture, and stir until all the ingredients
are well combined. Arrange 3 of the meatballs in each serving or the
soup and sprinkle the top with a few of the browned onions. Serve at
once.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-08-95 (1626)

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