World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Middle Eastern   -   Pomegranate Soup (Iraq)   adapted from From the Lands of Figs and Olives by Salloum and Peters

Description
Ingredients
  • 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
Directions 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
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org