Ingredients
-
1
-
3
-
1
-
1/2
-
1/2
-
1
-
6
-
1/2
-
2
-
-
2
-
2
-
4
-
-
Directions
Middle Eastern Lamb and Spinach Soup, Versions of this are cooked in many parts of the Mediterranean area–Greece, West Asia and North Africa Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice If you prefer, oregano can be substituted for the mint , A very interesting soup, which was very soothing on a grey autumn evening It wasn’t the easiest of soups to make, though This isn’t a dish you can ignore while it cooks – you have to be around to do things to it at regular intervals I found that I had to add more water because the soup got very thick and gloopy – and after the rice flour mixture went in, I had to stir frequently because the soup stuck to the pan In future, I would season the meatball mixture as well as the soup itself, since the meatballs seemed a little bland But apart from these minor quibbles with the method, the end-result is very good – healthy, tasty and well worth the effort I’ll make it again
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Steps
|
1
Done
|
In a Large Pan, Saute the Chopped Onion in 2 Tbs Oil Until Golden. |
|
2
Done
|
Add the Turmeric, Split Peas and 5 Cups Water; Bring to a Boil and Simmer 20 Minutes. |
|
3
Done
|
Combine the Lamb and Grated Onion. Shape Into Walnut-Sized Balls With Your Hands. |
|
4
Done
|
Add Meatballs to the Pan and Simmer 10 Minutes. |
|
5
Done
|
Add the Spinach, Cover and Simmer 20 More Minutes. |
|
6
Done
|
Mix Rice Flour With 1 Cup Cold Water to Make a Smooth Paste. Slowly Add the Paste to the Pan, Stirring Constantly. |
|
7
Done
|
Add the Lemon Juice, Salt and Pepper and Cook Over Low Heat 20 Minutes. |
|
8
Done
|
Meanwhile, Saute the Garlic in 1 Tbsp Oil in a Small Skillet Until Golden. Stir in Mint and Remove from Heat. |
|
9
Done
|
Remove the Soup from the Heat and Stir a Little Bit Into the Beaten Eggs, Then Stir the Eggs Back Into the Soup. |
|
10
Done
|
Sprinkle the Garlic and Mint Over the Top of Soup Before Serving. Serve Hot. |
