Recipe - Pomegranate Soup (Iraq)

MEAT BALLS
1 cup Lean ground beef
1 md Onion; finely chopped
One fourth cup Bread crumbs
Salt and pepper
One fourth teaspoon Cumin
1 pn Cayenne pepper

SAUTE
One fourth cup Olive oil
One half cup Finely chopped fresh
cilantro leaves
4 Cloves garlic; crushed

ADDITIONS
One half cup Finely chopped green onions
One fourth cup Finely chopped mint leaves
One half cup Lentils; washed
And soaked overnight
1 teaspoon Tarragon
One fourth teaspoon Chili powder
3 tablespoon Pomegranate syrup
8 cup Water

Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin, and
cayenne. Form into small balls. In a saucepan, saute the meatballs in the
oil over medium heat, gently turning them over until they begin to brown.

Stir in the coriander leaves and garlic and saute for a further few
minutes; then add the remaining ingredients and bring to a boil. Cover the
saucepan, and cook over medium heat for about 1 hour. Serve immediately.

*[REF: Hanneman "Shawrbat Rumman," FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books.
ISBN 1566561590 ]

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath phannema@wizard.ucr.edu on Jun 12, 1998, converted by
MM_Buster v2.0l.