Subject: Bean and Meatball Soup (Maushawa)
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 05 2002 - 06:47:53 EST
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FOOD FUNNY
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"DRSPAGHETI" shares some of his personal philosophy with us:
Martha's way: Don't throw out all that leftover wine. Freeze into ice
cubes for future use in casseroles and sauces.
My way: What leftover wine?
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TODAY'S RECIPE
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The cooking tradition of Afghanistan bridges the distance between the
Middle East and India, as this dish demonstrates.
Bean and Meatball Soup
1 15-ounce (225 g) can kidney beans, rinsed and drained
1/2 cup (125 ml) dried yellow split peas
1/2 cup (125 ml) dried mung beans*
4 cups (1 L) water
1/2 cup (125 ml) short-grain rice
1/2 lb (225 g) ground beef or lamb
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste
3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
1 large ripe tomato, peeled and chopped
1 Tbs (15 ml) chopped fresh dill
1 cup (250 ml) yogurt
* Available in health food stores and Asian specialty shops
Combine the beans and half the water in a pot over moderate heat and
bring to a boil. Reduce the heat and simmer partially covered for 30
minutes. Stir in the rice and cook an additional 30 minutes.
Meanwhile, mix together the ground meat, cayenne, cinnamon, salt, and
pepper. Roll the mixture into small 1/2-inch (1 cm) balls. Heat the
oil in a large skillet over moderate heat and saute the onion until it
is lightly browned, about 10 minutes. Add the meatballs and brown on
all sides. Stir in the remaining water and tomatoes and simmer
covered for 30 minutes. Add the meatball mixture to the bean mixture.
Stir in the dill and yogurt and heat until almost boiling. Serve
immediately. Serves 4 to 6.
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