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Ash Sak (Lamb & Spinach Soup With Meatballs) beef, indian, iraqi, main dish, middle east soups 1 soup: 3 lb meat lamb bones; sawed, not 1 ; chopped, into 2 inch long 1 ; pieces 6 cup water 1/2 lb spinach, fresh; washed, 1 ; trimmed and finely choppe 1 ; or 10 oz. pk chopped froz 1 ; spinach, defrosted 2 cup parsley; finely chopped and 1 ; preferably flat leaf 1 cup onion; coarsely chopped 1/2 cup iranian rice; or other long 1 ; grain rice, raw, soaked a 1 ; drained 1 tablespoon dill, fresh; finely cut or 1 ; 1 teaspoon dried dill wee 4 teaspoon salt 1 black pepper; freshly ground 1/2 cup yellow split peas, dried 1/2 teaspoon turmeric 1 . 1 meatballs: 1/2 lb lean ground lamb 2 tablespoon iranian rice; or raw, long 1 ; grain rice, as noted abov 2 tablespoon parsley; finely chopped 1 tablespoon yellow split peas, dried 1 teaspoon onion; finely chopped 1/4 teaspoon turmeric 1/2 teaspoon salt 1 egg 1 . 1 garnish: 1/2 cup olive oil 2 medium onion; peeled and cut into 1 ; 1/4 inch thick slices 6 tablespoon butter 4 tablespoon mint, fresh; finely cut or 2 1 ; tablespoons dried mint 2 teaspoon turmeric 2 cup yoghurt, unflavored; at room 1 ; temperature 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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