Post by Amani on Aug 3, 2008 16:49:16 GMT -5
Pomegranate Soup (Iraq)
adapted from "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
1 Pound Ground Beef
1 Medium Onion, finely chopped
1/4 Cup Breadcrumbs
Salt And Pepper, to taste
1/4 Teaspoon Cumin
1 Pinch Cayenne
1/4 Cup Olive Oil
1/2 Cup Cilantro, finely chopped
4 Cloves Garlic, finely chopped
1/2 Cup Scallion, finely chopped
1/4 Cup Mint, finely chopped
1/2 Cup Lentils
1 Teaspoon Tarragon
1/4 Teaspoon Chili Powder
3 Tablespoons Pomegranate Concentrate
8 Cups Broth
Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin and cayenne. Form into small balls.
In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they brown. Stir in cilantro and garlic. Saute for 5 minutes. Add remaining ingredients and bring to a boil. Cover the saucepan and cook over medium heat for 1 hour. Serve.
Serves 6.
adapted from "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
1 Pound Ground Beef
1 Medium Onion, finely chopped
1/4 Cup Breadcrumbs
Salt And Pepper, to taste
1/4 Teaspoon Cumin
1 Pinch Cayenne
1/4 Cup Olive Oil
1/2 Cup Cilantro, finely chopped
4 Cloves Garlic, finely chopped
1/2 Cup Scallion, finely chopped
1/4 Cup Mint, finely chopped
1/2 Cup Lentils
1 Teaspoon Tarragon
1/4 Teaspoon Chili Powder
3 Tablespoons Pomegranate Concentrate
8 Cups Broth
Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin and cayenne. Form into small balls.
In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they brown. Stir in cilantro and garlic. Saute for 5 minutes. Add remaining ingredients and bring to a boil. Cover the saucepan and cook over medium heat for 1 hour. Serve.
Serves 6.