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Lamb Meatballs, Persian Style


Serving Size : 6

3/4 cup Fine ground bulgur wheat
2 cups Boiling water

THE MEATBALLS
2 pounds Fine ground lamb stew meat
1/2 cup Finely chopped yellow onion
1/2 cup Pine nuts
3 tablespoons Olive oil
2 Eggs, beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoons Lemon juice
2 tablespoons Chopped fresh dill
1 tablespoon Chopped fresh mint
1/2 teaspoon Salt, or to taste
Freshly-ground black pepper, to taste

THE SAUCE
2 tablespoons Olive oil
1 medium Yellow onion, peeled and sliced
2 pints Yogurt
4 tablespoons Cornstarch
2 tablespoons Cold water
Salt, to taste

THE RICE
1 1/2 cups Basmati rice
3 cups Water
1 teaspoon Salt, or to taste

GARNISH
Sumac, to taste, see * Note
Chopped fresh parsley

* NOTE: A herb grown in the Middle East; burgundy or rust in color and has a wonderful tangy flavor.

In a small bowl allow the bulgur to soak in the boiling water 1/2 hour. Drain well.

The Meatballs:
In a large bowl combine the meatball ingredients, including the drained bulgur, 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.) Bake 20 minutes in a preheated 375 degree oven, or until just cooked through.

The Sauce:
Heat a frying pan and add the oil and the onion. Sauté until tender but do not brown. In a small saucepan heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump-free. Whisk the cornstarch mixture into the heated yogurt and stir until smooth and thickened. Add the sautéed onion and salt to taste to the yogurt. Set the sauce aside and keep it warm.

The Rice:
In a small pot bring the rice, water and salt to a boil. Cover and simmer 15 minutes.

To Serve:
Spread the rice over a large platter. Top with the meatballs and sauce. Garnish with the sumac and chopped parsley.

Serves 6 to 8.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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