Middle-Eastern recipes

Lamb Meatballs, Persian Style

Course : Middle-Eastern
Source: Jeff Smith, The Frugal Gourmet
Serves: 7

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Ingredients:

3/4 cup Bulgar wheat -- fine ground

2 cups Boiling water

2 pounds Lamb stew meat -- ground fine

1/2 cup Finely chopped yellow onion

1/2 cup Pine nuts

3 tablespoons Olive oil

2 large eggs -- beaten

1 teaspoon Ground coriander

2 teaspoons Ground cumin

3 tablespoons Lemon juice

2 tablespoons Ground fresh dill

1 tablespoon Chopped fresh mint

1/2 teaspoon Salt

1/2 teaspoon Ground pepper to taste

Preparation / Directions:

1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3. Bake 20 minutes in a pre-heated 375øF oven, or until just cooked through.

Lamb Meatballs, Persian Style

Ingredients:

Preparation / Directions:

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