Meatballs with noodles tossed in yogurt

6 Servings

Ingredients

Quantity Ingredient
MEATBALLS
2 pounds Ground beef
½ teaspoon Ground cinnamon
2 teaspoons Ground coriander
1 teaspoon Ground turmeric
pinch Cayenne pepper
Salt -- to taste
Black pepper -- to taste
2 Cloves garlic -- crushed
1 tablespoon Vegetable oil
1 Spanish onion -- finely
Chopped
6 larges Ripe plum tomatoes -- core,
Peel, chop
4 Sun-dried tomatoes -- finely
Chopped
NOODLES
1 pounds Fresh fine egg noodles -- in
Asian markets
1½ cup Plain yogurt
2 Cloves garlic -- finely
Chopped
½ cup Fresh mint -- chopped

Directions

At The Helmand, a new East Cambridge restaurant that serves Afghan food, the specialties are highly seasoned, sophisticated, East-meets-West preparations -- like these meatballs. Called aush, these tiny meatballs are simmered in a tomato sauce made with plum and sun-dried tomatoes. That saucy mixture is spooned over fine noodles tossed with yogurt, and the dish is sprinkled generously with mint. When the tomato and yogurt mix together, the sauce turns rosy.

For the meatballs:

In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into ¾-inch meatballs. Set them aside.

In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

For the noodles:

Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite.

Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.

Recipe By : Boston Globe - 1/1/95 From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File

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