Post by April B. on Aug 29, 2004 9:01:12 GMT -6
Youvarlakia
1 lb Ground beef
1/4 lb Onion; grated
3 Garlic cloves; minced
1/2 ts Oregano
1 ts Ground cumin
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1/2 ts Freshly ground black pepper Salt
1/4 c Long-grain rice
4 tb Fruity olive oil
TOMATO SAUCE
1/2 c Finely chopped onion
4 Garlic cloves; minced
1/2 ts Freshly ground cinnamon
1 tb Honey
2 lb Tomatoes - skinned, seeded & chopped Salt
Freshly ground black pepper
1/2 c Herb broth or water
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1 tb Finely chopped fresh basil
Put the ground beef in a bowl with the grated onion, garlic, oregano,
cumin, parsley, mint, an! d pepper and add salt. Rinse, then scald
the rice by pouring boiling water over it in a bowl; leave to soak for 5
minutes. Drain, add to the beef, and mix all ingredients well. Form
small sausage shapes.
Heat the oil in a large skillet and fry the meatballs until brown.
Drain on paper towels.
Add the onion to the oil remaining in the pan and fry over gentle heat
until translucent. Add the garlic, cinnamon, and honey and stir until
carmelized. Add the chopped tomato, season, and simmer for about 15
minutes until the sauce has reduced. Add the herb broth and the
meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped
herbs
1 lb Ground beef
1/4 lb Onion; grated
3 Garlic cloves; minced
1/2 ts Oregano
1 ts Ground cumin
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1/2 ts Freshly ground black pepper Salt
1/4 c Long-grain rice
4 tb Fruity olive oil
TOMATO SAUCE
1/2 c Finely chopped onion
4 Garlic cloves; minced
1/2 ts Freshly ground cinnamon
1 tb Honey
2 lb Tomatoes - skinned, seeded & chopped Salt
Freshly ground black pepper
1/2 c Herb broth or water
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1 tb Finely chopped fresh basil
Put the ground beef in a bowl with the grated onion, garlic, oregano,
cumin, parsley, mint, an! d pepper and add salt. Rinse, then scald
the rice by pouring boiling water over it in a bowl; leave to soak for 5
minutes. Drain, add to the beef, and mix all ingredients well. Form
small sausage shapes.
Heat the oil in a large skillet and fry the meatballs until brown.
Drain on paper towels.
Add the onion to the oil remaining in the pan and fry over gentle heat
until translucent. Add the garlic, cinnamon, and honey and stir until
carmelized. Add the chopped tomato, season, and simmer for about 15
minutes until the sauce has reduced. Add the herb broth and the
meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped
herbs