olga_d_ont
Well-known member
IRANIAN SWEET AND SOUR MEATBALLS / Hodu Kabab
1/2 lb. boneless lean lamb, diced
2 cups water
1/2 cup dried lentils
Salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon saffron threads
4 hard cooked eggs, chopped
6 prunes, chopped
1 Tablespoon raisins, chopped
1 egg, slightly beaten
1 Tablespoon sliced almonds
3 Tablespoons vegetable oil
FOR THE SAUCE:
4 1/2 teaspoons butter
2 onions, finely chopped
1 cup stock or broth
1/3 cup wine vinegar
Juice of 3 lemons
2/3 cup sugar
1 cup reserved cooking liquid
In a large saucepan, combine lamb, water, lentils, 1/2 teaspoon salt, cloves, cardamom, cinnamon and saffron. Simmer 1 hour or until lamb and lentils are tender. Drain, RESERVING cooking liquid.
In blender, process cooked lamb mixture until minced. In a large bowl, combined minced lamb mixture, hard cooked eggs, prunes, raisin, whole egg and almonds. Shape mixture into balls. Heat oil in a large skillet. Add meatballs; cook until browned.
FOR THE SAUCE: Melt butter in a medium saucepan. Add onions; sauté until transparent. Stir in stock or broth, vinegar, lemon juice, sugar and 1 cup cooking liquid. Boil until slightly reduced. Season with salt. Add cooked meatballs; simmer in sauce 5 minutes. Spoon into a shallow serving bowl. Makes 4 servings.
Best of International Cooking
1/2 lb. boneless lean lamb, diced
2 cups water
1/2 cup dried lentils
Salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon saffron threads
4 hard cooked eggs, chopped
6 prunes, chopped
1 Tablespoon raisins, chopped
1 egg, slightly beaten
1 Tablespoon sliced almonds
3 Tablespoons vegetable oil
FOR THE SAUCE:
4 1/2 teaspoons butter
2 onions, finely chopped
1 cup stock or broth
1/3 cup wine vinegar
Juice of 3 lemons
2/3 cup sugar
1 cup reserved cooking liquid
In a large saucepan, combine lamb, water, lentils, 1/2 teaspoon salt, cloves, cardamom, cinnamon and saffron. Simmer 1 hour or until lamb and lentils are tender. Drain, RESERVING cooking liquid.
In blender, process cooked lamb mixture until minced. In a large bowl, combined minced lamb mixture, hard cooked eggs, prunes, raisin, whole egg and almonds. Shape mixture into balls. Heat oil in a large skillet. Add meatballs; cook until browned.
FOR THE SAUCE: Melt butter in a medium saucepan. Add onions; sauté until transparent. Stir in stock or broth, vinegar, lemon juice, sugar and 1 cup cooking liquid. Boil until slightly reduced. Season with salt. Add cooked meatballs; simmer in sauce 5 minutes. Spoon into a shallow serving bowl. Makes 4 servings.
Best of International Cooking
IRANIAN SWEET AND SOUR MEATBALLS Hodu Kabab
Browse or search our collection of more than 1,000 Ukrainian recipes and over 6,000 international recipes, from holidays to everyday recipes. We have traditional Ukrainian recipes (food) like Varenyky (Perogies), Borshch, Paska, Babka, Kovbasa, Kolach, Kutia, and many more.
www.ukrainianclassickitchen.ca
Last edited by a moderator: