Recipe - Meatballs With Noodles Tossed In Yogurt

MEATBALLS
2 pound Ground beef
One half teaspoon Ground cinnamon
2 teaspoon Ground coriander
1 teaspoon Ground turmeric
pn Cayenne pepper
Salt to taste
Black pepper to taste
2 Cloves garlic crushed
1 tablespoon Vegetable oil
1 Spanish onion finely
Chopped
6 lg Ripe plum tomatoes core,
Peel, chop
4 Sundried tomatoes finely
Chopped
NOODLES
1 pound Fresh fine egg noodles in
Asian markets
1 One half cup Plain yogurt
2 Cloves garlic finely
Chopped
One half cup Fresh mint chopped

At The Helmand, a new East Cambridge restaurant that serves Afghan food,
the specialties are highly seasoned, sophisticated, EastmeetsWest
preparations like these meatballs. Called aush, these tiny meatballs are
simmered in a tomato sauce made with plum and sundried tomatoes. That
saucy mixture is spooned over fine noodles tossed with yogurt, and the dish
is sprinkled generously with mint. When the tomato and yogurt mix together,
the sauce turns rosy.

For the meatballs:

In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt,
pepper, and half of the garlic. With clean hands, mix thoroughly, then
shape the meat into 3/4inch meatballs. Set them aside.

In a large, flameproof asserole, heat the oil, add the onion, and cook over
low heat for 10 to 15 minutes or until it is very soft. Turn the heat to
mediumhigh and add the meatballs. Cook, turning them often, until they
lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the
heat, and simmer gently for 10 minutes. Add the sundried tomatoes, salt,
and pepper and cook the mixture for 5 minutes over low heat, stirring once
or twice.

For the noodles:

Bring a large saucepan of water to a boil. Add the noodles and cook for 2
to 4 minutes or until they are tender but still have some bite.

Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic,
and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs
around the edges of each bowl of noodles, add the mint to the center and
serve at once.

Recipe By : Boston Globe 1/1/95

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip