Meatballs With Noodles Tossed In Yogurt Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Meatballs,
2 lbs: Ground beef,
1/2 tsp: Ground cinnamon,
2 tsp: Ground coriander,
1 tsp: Ground turmeric,
pn Cayenne pepper,
Salt, to taste
Black pepper, to taste
2 centiliter: Garlic, crushed
1 tbsp: Vegetable oil,
1: Spanish onion, finely chopped
6 large: Ripe plum tomatoes, core, pe el, chop
4: Sun-dried tomatoes, finely chopped
Noodles,
1 lbs: Fresh fine egg noodles, in asian markets
1 1/2 cup: Plain yogurt,
2 centiliter: Garlic, finely chopped
1/2 cup: Fresh mint, chopped
Directions:
Recipe by: Boston Globe - 1/1/95 At The Helmand, a new East Cambridge
restaurant that serves Afghan food, the specialties are highly
seasoned, sophisticated, East-meets-West preparations -- like these
meatballs. Called aush, these tiny meatballs are simmered in a tomato
sauce made with plum and sun-dried tomatoes. That saucy mixture is
spooned over fine noodles tossed with yogurt, and the dish is
sprinkled generously with mint. When the tomato and yogurt mix
together, the sauce turns rosy.
For the meatballs:
In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne,
salt, pepper, and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs. Set them
aside.
In a large, flameproof asserole, heat the oil, add the onion, and
cook over low heat for 10 to 15 minutes or until it is very soft.
Turn the heat to medium-high and add the meatballs. Cook, turning
them often, until they lose their pink color.
Add the plum tomatoes and remaining garlic. Cover the pan, turn down
the heat, and simmer gently for 10 minutes. Add the sun-dried
tomatoes, salt, and pepper and cook the mixture for 5 minutes over
low heat, stirring once or twice.
For the noodles:
Bring a large saucepan of water to a boil. Add the noodles and cook
for 2 to 4 minutes or until they are tender but still have some bite.
Drain the noodles and transfer them to a bowl. Stir in the yogurt,
garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon
meatballs around the edges of each bowl of noodles, add the mint to
the center and serve at once.
Source from luhu.jp
restaurant that serves Afghan food, the specialties are highly
seasoned, sophisticated, East-meets-West preparations -- like these
meatballs. Called aush, these tiny meatballs are simmered in a tomato
sauce made with plum and sun-dried tomatoes. That saucy mixture is
spooned over fine noodles tossed with yogurt, and the dish is
sprinkled generously with mint. When the tomato and yogurt mix
together, the sauce turns rosy.
For the meatballs:
In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne,
salt, pepper, and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs. Set them
aside.
In a large, flameproof asserole, heat the oil, add the onion, and
cook over low heat for 10 to 15 minutes or until it is very soft.
Turn the heat to medium-high and add the meatballs. Cook, turning
them often, until they lose their pink color.
Add the plum tomatoes and remaining garlic. Cover the pan, turn down
the heat, and simmer gently for 10 minutes. Add the sun-dried
tomatoes, salt, and pepper and cook the mixture for 5 minutes over
low heat, stirring once or twice.
For the noodles:
Bring a large saucepan of water to a boil. Add the noodles and cook
for 2 to 4 minutes or until they are tender but still have some bite.
Drain the noodles and transfer them to a bowl. Stir in the yogurt,
garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon
meatballs around the edges of each bowl of noodles, add the mint to
the center and serve at once.
Source from luhu.jp