Barley Pudding with Lamb
INGREDIENTS:
3/4 c Bulgar wheat, fine ground 1 ts Ground coriander
2 c Boiling water 2 ts Ground cumin
2 lb Lamb stew meat, ground fine 3 tb Lemon juice
1/2 c Finely chopped yellow onion 2 tb Ground fresh dill
1/2 c Pine nuts 1 tb Chopped fresh mint
3 tb Olive oil 1/2 ts Salt
2 Eggs, beaten Ground pepper to taste
3/4 c Bulgar wheat, fine ground 1 ts Ground coriander
2 c Boiling water 2 ts Ground cumin
2 lb Lamb stew meat, ground fine 3 tb Lemon juice
1/2 c Finely chopped yellow onion 2 tb Ground fresh dill
1/2 c Pine nuts 1 tb Chopped fresh mint
3 tb Olive oil 1/2 ts Salt
2 Eggs, beaten Ground pepper to taste
1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2. In a large bowl combine the meatball ingredients, including the drained bulgar, 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). 3. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
~ Jeff Smith "The Frugal
~ Jeff Smith "The Frugal