1 ½ lbs. Ground beef or lamb
1 large onion (grated)
chopped parsley
2 ½ slices dry whole-wheat bread (soaked in water and squeezed dry)
cumin (or small amount of curry powder)
2 eggs
salt & pepper
1 T. flour
2 T. butter
2 medium tomatoes (or ¼ c. tomato paste)
Combine meat, grated onion, parsley, bread, eggs and spices. Shape into small balls and dust with flour. Brown in frying pan with melted butter. Add tomatoes (or tomato paste and 1 cup of water). Cover and cook over medium heat for 25 minutes. Serve with rice.
PILAW (Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
POTATO SUBZI (POTATO VEGETARIAN DISH) (Pakistan)
3 or 4 medium potatoes
1 small onion
1/3 tsp. Garlic powder
2/3 ginger
1 tsp. Tumeric
salt to taste
3 T. vegetable oil
Optional:
2 cloves
1 whole cardamon
1 whole bay leaf
Boil potatoes until tender. Peel and crush potatoes with a fork. Chop onion and brown in oil. Add potatoes, spices and ½ c. water. Stir until mixed. Lower heat and cook for 5 to 7 minutes.
Dessert:
POUND CAKE (U.S.A.)
1 ¾ c. sugar
2 c. flour
4 eggs-less one white
½ lb. butter or margarine
½ cup milk
1 tsp. Baking powder
vanilla or almond flavoring (to taste)
