Ash Sak (lamb & Spinach Soup With Meatballs) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SOUP:,
MEATBALLS:,
3 lbs: Meat lamb bones, sawed, not
1/2 lbs: Lean ground lamb,
, chopped, into 2 inch long
2 tbsp: Iranian rice, or raw, long
, pieces
, grain rice, as noted above
6 cup: Water,
2 tbsp: Parsley, finely chopped
1/2 lbs: Spinach, fresh, washed,
1 tbsp: Yellow split peas, dried
, trimmed and finely chopped
1 tsp: Onion, finely chopped
, or 10 oz. pk chopped frozen
1/4 tsp: Turmeric,
, spinach, defrosted
1/2 tsp: Salt,
2 cup: Parsley, finely chopped and
1: Egg,
, preferably flat leaf
.,
1 cup: Onion, coarsely chopped
GARNISH:,
1/2 cup: Iranian rice, or other long
1/2 cup: Olive oil,
, grain rice, raw, soaked and
2 medium: Onion, peeled and cut into
, drained
, 1/4 inch thick slices
1 tbsp: Dill, fresh, finely cut or
6 tbsp: Butter,
, 1 teaspoon dried dill weed
4 tbsp: Mint, fresh, finely cut or 2
4 tsp: Salt,
, tablespoons dried mint
Black pepper, freshly ground
2 tsp: Turmeric,
1/2 cup: Yellow split peas, dried
2 cup: Yoghurt, unflavored, at room
1/2 tsp: Turmeric,
, temperature
.,
Directions:
Soup:
In a heavy 8 to 10 quart casserole, combine the lamb bones and
water and bring to a boil over high heat, meanwhile skimming off the
foam and scum as they rise to the surface. Then stir in the spinach,
the 2 cups of parsley, 1 cup of onions, 1/2 cup of rice, dill, 4
teaspoon turmeric, cover tightly and simmer for 1 hour longer. (Check
the casserole form time to time and add more water if necessary; the
ingredients should be well covered with liquid throughout the cooking
period.)
Meatballs:
Combine the ground lamb, 2 tablespoons of rice, 2 tablespoons of
parsley, 1 tablespoon split peas, 1 teaspoon onion, 1/4 teaspoon
turmeric, 1/2 teaspoon salt and the egg in a deep bowl. Knead
vigorously with both hands, then beat with a wooden spoon until
fairly smooth. Moistening your hands in cold water occasionally,
shape the mixture into balls about 1 inch in diameter. (There will
be about 24 meatballs.)
When the soup has cooked for 2 hours, gently drop in the meatballs
and simmer tightly covered for about 30 minutes.
Garnish:
About 15 minutes before the meatballs are done, heat 1/2 cup of
olive oil in a heavy 10 to 12 inch skillet until a light haze forms
above it. Add the sliced onions and, stirring frequently, cook over
moderate heat for about 10 minutes, or until the onions are deeply
browned. Set aside.
In a small skillet or saucepan, melt the butter over low heat
without letting it brown. Remove the pan from the heat and stir in
the mint and 2 teaspoons of turmeric.
For each serving, spoon about 1/4 cup of the yoghurt into a heated
soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the
melted butter and mint mixture, and stir until all the ingredients
are well combined. Arrange 3 of the meatballs in each serving or the
soup and sprinkle the top with a few of the browned onions. Serve at
once.
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By BARRY WEINSTEIN On 02-22-95
Source from luhu.jp
In a heavy 8 to 10 quart casserole, combine the lamb bones and
water and bring to a boil over high heat, meanwhile skimming off the
foam and scum as they rise to the surface. Then stir in the spinach,
the 2 cups of parsley, 1 cup of onions, 1/2 cup of rice, dill, 4
teaspoon turmeric, cover tightly and simmer for 1 hour longer. (Check
the casserole form time to time and add more water if necessary; the
ingredients should be well covered with liquid throughout the cooking
period.)
Meatballs:
Combine the ground lamb, 2 tablespoons of rice, 2 tablespoons of
parsley, 1 tablespoon split peas, 1 teaspoon onion, 1/4 teaspoon
turmeric, 1/2 teaspoon salt and the egg in a deep bowl. Knead
vigorously with both hands, then beat with a wooden spoon until
fairly smooth. Moistening your hands in cold water occasionally,
shape the mixture into balls about 1 inch in diameter. (There will
be about 24 meatballs.)
When the soup has cooked for 2 hours, gently drop in the meatballs
and simmer tightly covered for about 30 minutes.
Garnish:
About 15 minutes before the meatballs are done, heat 1/2 cup of
olive oil in a heavy 10 to 12 inch skillet until a light haze forms
above it. Add the sliced onions and, stirring frequently, cook over
moderate heat for about 10 minutes, or until the onions are deeply
browned. Set aside.
In a small skillet or saucepan, melt the butter over low heat
without letting it brown. Remove the pan from the heat and stir in
the mint and 2 teaspoons of turmeric.
For each serving, spoon about 1/4 cup of the yoghurt into a heated
soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the
melted butter and mint mixture, and stir until all the ingredients
are well combined. Arrange 3 of the meatballs in each serving or the
soup and sprinkle the top with a few of the browned onions. Serve at
once.
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By BARRY WEINSTEIN On 02-22-95
Source from luhu.jp