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Middle Eastern   -   Shish Barak (Iranian Ravioli)   adapted from Hot and Spicy by Marlena Spieler

  • 1/2 Cup Pine Nuts
  • 1 Medium Onion -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 12 Ounces Ground Lamb
  • 1 Medium Egg
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Cumin
  • 1 Tablespoon Tomato Paste
  • 1/4 Cup Cilantro -- chopped
  • 1/4 Cup Mint -- chopped
  • 2 Teaspoons Hot Salsa
  • Salt -- to taste
  • 15 Medium Egg Roll Skins
  • 4 Cups Beef Broth
  • 3 Medium Green Onion -- finely chopped
  • Salsa -- to taste
  • Lemon Wedges
Directions Toast pine nuts in skillet until golden brown. Brown meat, onion and garlic until meat is thoroughly cooked. Drain grease. Let cool to room temp. Add egg, cinnamon, cumin, tomato paste, half of the cilantro and mint, salsa, salt and pine nuts. Place 1-2 tablespoons in the middle of an egg roll wrapper. Fold over into a triangle, wet and seal the edges. Arrange on lightly floured baking sheet to dry. Heat broth to boiling. Cook for a few minutes until noodles are tender. Garnish with remaining herbs, green onion, salsa and lemon wedges.
Serves 4
Time to Make 0:00

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