1. Put bread, ½ cup chicken broth, onion, garlic, parsley, mint, salt, pepper, oregano, and cumin in a covered dish and cook in the microwave oven 5 minutes, stirring once.
2. Add to ground beef, mix lightly; add egg and mix well. Form into small meat balls. Put into a large covered casserole and cook, covered, 5 minutes, stirring gently.
3. Add the rice, butter, and 2 cups chicken broth. Re-cover. Cook until the rice is tender (about 14 to 15 minutes), stirring very gently twice during the cooking time.
4. Heat the remaining broth in a cup. Beat egg yolks until light and fluffy in a small bowl. Gradually beat in the lemon juice and then the hot broth.
5. Gently stir into the rice and meat ball mixture. Let stand 5 minutes. Serve sprinkled with additional chopped parsley.
