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

  • 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

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