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Egypt   -   Meatballs With Apricot Sauce   adapted from Memories of a Lost Egypt by Collette Rossant

  • 1 Pound Ground Lamb
  • 2 Small Leeks -- Finely Chopped
  • 1 Tablespoon Rice
  • 2 Medium Eggs
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Cilantro -- Chopped
  • Salt And Pepper -- To Taste
  • 2 Cups Chicken Stock
  • 1 Cup Flour
  • 2 Tablespoons Butter
  • 1 Cup Dried Apricot Halves -- Soaked In Warm Water
  • 10 Cloves Garlic
  • 1 Teaspoon Ground Coriander
  • 1 Tablespoon Olive Oil
  • 1 Cup Chicken Stock
Directions Combine lamb, leeks, rice, eggs, olive oil, cilantro, salt and pepper. From into walnut sized meatballs. Simmer in 2 cups stock for 20 minutes. Remove and allow to cool. Reserve liquid. Roll meatballs in flour and saute in butter until browned about 6 minutes. Drain the apricots after 2 hours in the water and place in food processor. Puree with garlic, coriander and olive oil. Add the reserved stock in a thin stream along with the other 1 cup of stock. Transfer to a saucepan, season with salt and pepper and simmer for 5 minutes. Add meatballs and simmer for another 5 minutes and serve over rice.
Serves 4
Time to Make 0:00

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