Pomegranate soup (iraq)

8 servings

Ingredients

Quantity Ingredient
1 cup Lean ground beef
1 medium Onion; finely chopped
¼ cup Bread crumbs
Salt and pepper
¼ teaspoon Cumin
1 pinch Cayenne pepper
¼ cup Olive oil
½ cup Finely chopped fresh cilantro leaves
4 Cloves garlic; crushed
½ cup Finely chopped green onions
¼ cup Finely chopped mint leaves
½ cup Lentils; washed
And soaked overnight
1 teaspoon Tarragon
¼ teaspoon Chili powder
3 tablespoons Pomegranate syrup
8 cups Water

Directions

MEAT BALLS

SAUTE

ADDITIONS

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 begin to brown.

Stir in the coriander leaves and garlic and saute for a further few minutes; then add the remaining ingredients and bring to a boil. Cover the saucepan, and cook over medium heat for about 1 hour. Serve immediately.

*[REF: Hanneman << "Shawrbat Rumman," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.

ISBN 1566561590 ]

Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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