Lebanese Lamb Meatball And Rice Soup Recipes

LEBANESE LAMB MEATBALL AND RICE SOUP

Lebanese Lamb Meatball and Rice Soup image

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

Ingredients

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

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.

LEBANESE-STYLE MEATBALLS WITH MUJADARA

Lebanese-style meatballs with mujadara image

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

Ingredients

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

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

LEBANESE LAMB MEATBALLS

Lebanese Lamb Meatballs image

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

Ingredients

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

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.

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