Lamb Meatballs, Persian Style

Recipe Ingredients

3/4 cup	177ml	Fine ground bulgur wheat
2 cups	474ml	Boiling water
		The Meatballs
2 lbs	908g / 32oz	Fine ground lamb stew meat
1/2 cup	31g / 1.1oz	Finely chopped yellow onion
1/2 cup	118ml	Pine nuts
3 tablespoons	45ml	Olive oil
2		Eggs - beaten
1 teaspoon	5ml	Ground coriander
2 teaspoons	10ml	Ground cumin
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Chopped fresh dill
1 tablespoon	15ml	Chopped fresh mint
1/2 teaspoon	2.5ml	Salt - or to taste
		Freshly-ground black pepper - to taste
		The Sauce
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Yellow onion - peeled and sliced (medium)
2		Yogurt
4 tablespoons	60ml	Cornstarch
2 tablespoons	30ml	Cold water
		Salt - to taste
		The Rice
1 1/2 cups	240g / 8.5oz	Basmati rice
3 cups	711ml	Water
1 teaspoon	5ml	Salt - or to taste
		Garnish
		Sumac, to taste - see * Note
		Chopped fresh parsley

Recipe Instructions

* 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 pre-heated 375 degree oven, or until just cooked through.

The Sauce: Heat a frying pan and add the oil and the onion. Saute 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 sauteed 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. This recipe serves 6 to 8.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 12-09-1992 issue - The Springfield Union-News

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