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lean ground lamb onions ground cinnamon ground allspice salt long grain rice pomegranate juice fresh spinach parsley sugar dried spearmint pita bread
Viewed: 38 - Published at: 2 years agoIngredients
- 1 pound lean ground lamb
- 2 medium onions, grated on the coarse holes of a box grater
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and freshly ground pepper
- 1 cup long-grain rice, such as basmati, Texmati or Thai jasmine, rinsed
- 2 cups sour pomegranate juice
- 1/4 pound fresh spinach, large stems removed, leaves cut into 1-inch strips
- 1/2 cup chopped fresh parsley
- 1 tablespoon sugar
- 3 tablespoons dried spearmint
- 2 limes, cut into wedges
- Warm pita bread, for serving
Method
- In a large bowl, combine the lamb with the onions, cinnamon, allspice and 1/2 teaspoon each of salt and pepper.
- Mix well with your hands.
- Roll teaspoons of the meat mixture into firm balls and place on a lightly oiled platter; you will have about 50 meatballs.
- Pour 10 cups of cold water into a large saucepan.
- Add 1 1/2 teaspoons salt and bring to a boil.
- Stir in the rice and return to a boil.
- Reduce the heat to moderate and simmer for 5 minutes.
- Stir in the sour pomegranate juice, spinach, parsley, sugar and the meatballs and bring to a boil.
- Reduce the heat to moderate and simmer, partially covered, until the rice is tender and the meatballs are cooked through, about 15 minutes.
- Rub the mint between your fingers to form a fine powder.
- In a small bowl, combine the mint with 1 teaspoon each of salt and pepper.
- Ladle the soup into large bowls and top with a generous sprinkling of the mint mixture.
- Serve the remainder on the side, along with the lime wedges and pita bread.
