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What You Need:
(To Serve: 6)
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2 slices day-old bread
4 cups chicken broth
2 pounds lean ground beef
1 egg, slightly beaten
1 large onion, finely chopped
2 cloves garlic, minced
¼ cup finely-minced parsley
1 teaspoon finely-minced mint or ¼ teaspoon dried mint
1 teaspoon salt
1/8 teaspoon pepper
¾ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons butter
1 cup long-grained rice
3 egg yolks
3 tablespoons lemon juice
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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5. Gently stir into the rice and meat ball mixture. Let stand 5 minutes. Serve sprinkled with additional chopped parsley.
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