INGREDIENTS:
2 lbs. ground lamb
1 1/2 cups sliced onions
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 Cup samneh (or other shortening)
1/4 Cup pine nuts
1 Tbsp. tomato paste
1 1/2 Cups water
This dish carries to posterity the name of a Turkish Pasha who lived in
Lebanon and who was very fond of these well seasoned meat balls.
Grind meat several times through fine blade of meat grinder. (In Lebanon
the meat is struck in a mortar with a pestle until it becomes quite pasty.)
Mix meat and seasonings together well, using the hands to achieve a
smooth blend. Form the meat into small balls the size of marbles. Fry
until brown in the hot samneh or other fat. Add sliced onions and pine
nuts. continue to fry gently until well sauteed. Add tomato paste diluted
with the water. Simmer until meat is well done. Serve with rice. Serves 8
persons.
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2 lbs. ground lamb 1 1/2 cups sliced onions 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 Cup samneh (or other shortening) 1/4 Cup pine nuts 1 Tbsp. tomato paste 1 1/2 Cups waterThis dish carries to posterity the name of a Turkish Pasha who lived in Lebanon and who was very fond of these well seasoned meat balls. Grind meat several times through fine blade of meat grinder. (In Lebanon the meat is struck in a mortar with a pestle until it becomes quite pasty.) Mix meat and seasonings together well, using the hands to achieve a smooth blend. Form the meat into small balls the size of marbles. Fry until brown in the hot samneh or other fat. Add sliced onions and pine nuts. continue to fry gently until well sauteed. Add tomato paste diluted with the water. Simmer until meat is well done. Serve with rice. Serves 8 persons.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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