Lebaneselambmeatballandricesoup Recipes

LEBANESE LAMB MEATBALL AND RICE SOUP

Steps:

• Make balls the size of a hazelnut from the kafta.
• Heat the clarified butter in a saucepan and add the meatballs; brown.
• Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
• Cook until rice is tender and add salt to taste.

LEBANESE LAMB AND RICE

Steps:

• Brown lamb in a bit of butter and set aside.
• Saute' onion in rest of butter, until tender.
• Add the rice, then saute' until rice is barely golden brown.
• Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
• Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
• NOTE: This can be used with lamb that is cut up in bite size pieces also.
• If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).

LEBANESE LAMB MEATBALLS

Steps:

• Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
• Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
• Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
• Serve hot or cold.