Suad Shallals Iraqi Lentil Soup With Meatballs Recipes

Steps:

• 1. wash lentils.
• 2. fill pot with lentils and water, pepper and salt, onion.
• 3. bring to a rapid boil.
• 4. cover, reduce heat to simmer.
• 5. cook 20-25 min until thick and yellow.

Steps:

• Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
• Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
• Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
• Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

Steps:

• Combine cornstarch and water in a small cup and stir well.
• Add milk to a soup pan or dutch oven pot.
• Stir in cornstarch mixture in milk before it gets warm.
• Add in vanilla and sugar.
• Must stir constantly until it comes to a boil.
• Let boil for 2 minutes, meanwhile still stirring.
• Serve in dessert bowls.
• Top with cinnamon and coconut or just chopped pistachios.
• It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
• Enjoy!

Steps:

• Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.
• While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.
• Bring to a boil, cover, and let simmer for 10 minutes. Stir gently; add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.