Lebanese Lamb Meatball And Rice Soup Recipes

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LEBANESE LAMB MEATBALLS

An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.

Provided by English_Rose

Categories     Lamb/Sheep

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 9



Lebanese Lamb Meatballs image

Steps:

  • Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
  • Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
  • Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
  • Serve hot or cold.

4 ounces onions, chopped
2 ounces parsley
8 -10 fresh mint leaves
1 lb ground lamb
1 ounce bread, crust removed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon salt

LEBANESE LAMB MEATBALL AND RICE SOUP

I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.

Provided by Mami J

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6



Lebanese Lamb Meatball and Rice Soup image

Steps:

  • Make balls the size of a hazelnut from the kafta.
  • Heat the clarified butter in a saucepan and add the meatballs; brown.
  • Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
  • Cook until rice is tender and add salt to taste.

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

LEBANESE MEATBALLS

Make and share this Lebanese Meatballs recipe from Food.com.

Provided by The Range Rover

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9



Lebanese Meatballs image

Steps:

  • Saute onion in 1 tbsp butter until transparent.
  • Cool slightly; mix with beef, egg, bread, salt and pepper.
  • Shape into 1-1/4 inch meatballs and roll in bread crumbs.
  • Brown slowly in remaining butter.
  • drain off all but 2 tbsp of fat.
  • Spoon yogurt over and around the meatballs; gently.
  • Simmer for 20 minutes and serve hot.

Nutrition Facts : Calories 374.5, Fat 21.8, SaturatedFat 10.3, Cholesterol 112.5, Sodium 716.5, Carbohydrate 22.4, Fiber 1.2, Sugar 5.9, Protein 21.2

1/2 cup chopped onion
3 tablespoons butter
1 lb ground beef
1 egg, beaten
2 slices bread, soaked in 1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry breadcrumbs
2 cups yogurt

INDIAN LAMB MEATBALLS WITH RED WINE

Given to me by a friend - posted for safekeeping. I haven't tried this yet. Guesstimated cooking time: about 1.5 hours (the recipe did not specify the time).

Provided by coconutty

Categories     Curries

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12



Indian Lamb Meatballs With Red Wine image

Steps:

  • Prepare the meatballs:.
  • Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
  • Handlng the meat as little as possible, form 1 ½" meatballs.
  • Prepare the sauce:.
  • Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown.
  • Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
  • Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
  • When the meatballs are half cooked, add the ground coriander.
  • When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
  • Serve with basmati rice and mango chutney.
  • NOTES:.
  • A couple of optional ingredients to add at the end:.
  • a little creme fraiche (not more than about 7 Tablespoons).
  • halved hard-boiled eggs - tuck them into the bottom of the pot.

Nutrition Facts : Calories 503.8, Fat 36.9, SaturatedFat 15.8, Cholesterol 141.6, Sodium 109.6, Carbohydrate 9.2, Fiber 2.4, Sugar 3.6, Protein 27.7

2 lbs ground lamb
2 yellow onions
1 1/2 teaspoons ground cumin
1 egg, lightly beaten
oil
4 garlic cloves, peeled but left whole
1 (14 1/2 ounce) can diced tomatoes or 2 -3 fresh tomatoes, diced
3/4 cup plus 2 tablespoons red wine
1 tablespoon ground coriander
1 1/2 tablespoons curry powder
salt
1 1/2 teaspoons garam masala (optional)

LEBANESE LAMB AND RICE

I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives.

Provided by L. Duch

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9



Lebanese Lamb and Rice image

Steps:

  • Brown lamb in a bit of butter and set aside.
  • Saute' onion in rest of butter, until tender.
  • Add the rice, then saute' until rice is barely golden brown.
  • Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
  • Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
  • NOTE: This can be used with lamb that is cut up in bite size pieces also.
  • If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).

1 yellow onion, chopped
2 tablespoons butter
1 cup rice
2 cups water
1/8 cup pine nuts
1/2 teaspoon cinnamon
1/2 teaspoon allspice
salt
1 lb ground lamb

LEBANESE-STYLE MEATBALLS WITH MUJADARA

Brown rice, lentils and onions make a delicious base for this healthy dinner. We've used lean lamb mince and plenty of herbs and spices to add flavour

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 14



Lebanese-style meatballs with mujadara image

Steps:

  • Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
  • Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
  • Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
  • Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.

Nutrition Facts : Calories 497 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

250g lamb mince (10% fat or lower)
2 large onions (320g), 1 very finely chopped, 1 halved and thinly sliced
1 garlic clove , finely grated
3 tsp ground cumin
1 lemon , half zested and juiced, half cut into four wedges to serve
2 tsp rapeseed oil
200g brown basmati rice
1 tbsp bouillon powder
390g can green lentils , drained
2 tbsp tahini
4 tomatoes , cut into wedges
¼ cucumber (about 150g), sliced
12 Kalamata olives , quartered
1 tbsp chopped mint , plus a few small leaves to serve

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