Lebaneselambmeatballandricesoup Recipes

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.

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
• Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

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.

Steps:

• In a cooking pot, add olive oil and heat for a moment. Add onions and sauté. Add ground beef and cook until beef is brown. Add allspice, cinnamon, and salt. Mix. Add spinach and sauté with meat for a moment. Once it's all mixed well together, add water to the pot , just enough to cover the spinach Cover and let the spinach meat mixure boil and then turn it down to medium heat and let it simmer/boil for a good 30 minutes. Meanwhile, get a sauté pan and add some olive oil, the garlic, and the chopped cilantro and sauté' that mixture together. Add cilantro/garlic mixture to the spinach (after the spinach has cooked for 30 minutes). Cover and let it simmer for about 15 more minutes. Serve with rice and squeeze lemon juice on top!
• • Using frozen chopped spinach works better than fresh spinach. It does not turn out the same if you use fresh. The frozen chopped is much better. I have tried both. Trust me!
• • Be sure when adding water to the pot that you don't add too much. You want just enough to cover the spinach. The spinach will release some water too!
• • Squeezing the lemon on top of the spinach dish when it's being served is the most important part of the dish! Don't forget to do that, or you'll miss out on the awesome taste of this dish!

Steps:

• To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
• In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn't be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
• In the meantime, preheat oven to 375°F. Line a baking sheet with foil and grease lightly with cooking spray or brush with oil. Set aside.
• To make the meatballs, in a large bowl, stir the ground beef, egg, bread crumbs, milk, parmesan, salt, pepper, parsley, cloves, granulated garlic, granulated onion, dried oregano, dried basil and crushed red pepper flakes until just combined. You don't want to overwork the mixture. Divide and shape into twelve even meatballs and place on the prepared baking sheet. Bake for 20 minutes and remove from the oven to cool.
• Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball. Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
• Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a tablespoon of marinara. Sprinkle the centers with mozzarella and parmesan. Place a meatball in the center of each kolache. Sprinkle with bread crumbs and parmesan and bake until golden brown, 20 to 25 minutes. Remove from oven and sprinkle with basil before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!