Persian Meatball And Yogurt Soup Recipes

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ASHEH MAST | PERSIAN YOGURT SOUP



Asheh Mast | Persian Yogurt Soup image

Ash mast is one of the most favorable Persian foods and has a lot of fans in Iran. This food can be made both with and without meat. If cooked with meat, mutton or minced beef meat balls are used in the recipe.

Provided by PersianGood Team

Categories     Main Course     Side Dish

Number Of Ingredients 11

1 cup cotyledons
1 cup lentils
1 cup rice
1 large onion
700 grams Vegetables for Ash (Sabzi Ash) (including ,parsley , coriander, scallion, spinach)
300 grams mined beef
1 grated onion
2 glasses sour yogurt
3 tablespoons fried mints
Salt, turmeric and pepper (as much as required)
Piaz Dagh and Sir Dagh (as much as required)

Steps:

  • First, soak the rice, cotyledons and lentils in separate bowls from the night (12 hours) before you want to cook Ash Mast, and change the water with fresh water at least 4times.
  • Choose a suitable pot and pour 4 or 5 liters water into it and place the pot on the heat. When water boils, add cotyledons.
  • Wait for 20 minutes, then add lentils and leave the ingredients for some minutes till they boil gently.
  • In this step, add rinsed and drained rice to the pot. Wait till the whole combinations gets a thicker texture.
  • Add fried onions which you'd made before, some salt and black pepper. Put the pot lid and Let the content cook over low heat gently.
  • In the meantime, grate the second onion and one garlic clove. Place them in a bowl and add 1/8 tablespoon turmeric, salt and pepper.
  • Mix them well together. Add the minced meat and once again mix the ingredients all well.Make meatballs with the meat mixture about the size of a cherry.
  • Sauté meatballs with a little oil and then add them to the pot.
  • Add fried mint and wait till yoghurt soup cooks with the rest of the ingredients.
  • Turn off the heat and taste your dish and check if you need to add some salt.
  • Once Ash e Mast is ready, you can either add 2 cups of yogurt to the pot or a dollop of yogurt to each bowl.
  • Mix the yogurt, and enjoy the dish.

IRANIAN YOGURT SOUP - ASHE MAST



Iranian Yogurt Soup - Ashe Mast image

I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only. This recipe is passed down from my grandmother to my mother to me and it is fantastic! The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking. Enjoy!

Provided by One Little Deer

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1 small onion, grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups plain yogurt
1/4 cup rice, uncooked
1 egg
1 tablespoon flour
4 1/2 cups water
1/2 cup parsley, chopped
1/2 cup green onion, chopped
1/2 cup cilantro, chopped
1/2 tablespoon dill (optional)
1 (16 ounce) can garbanzo beans
1 (16 ounce) can white beans
2 garlic cloves
1 tablespoon dried mint

Steps:

  • Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
  • Put yogurt in a 3-qt pot. Add rice, egg, flour and mix well. Add water. Cook over low heat, stirring constantly for about 20 minutes or until it thickens and rice cooks.
  • Add meat balls to the yogurt mixture and let simmer for 10 minutes.
  • Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
  • Stir often to avoid curdling.
  • As a soup garnish, chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.

PERSIAN-INSPIRED MEATBALLS



Persian-Inspired Meatballs image

Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.

Provided by LauraF

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 58m

Yield 30

Number Of Ingredients 11

1 ½ pounds ground lamb
½ cup panko bread crumbs
½ cup minced scallions
2 tablespoons chopped fresh mint
1 tablespoon advieh
2 teaspoons dried dill
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 eggs, lightly beaten
cooking spray
2 tablespoons pomegranate molasses, or to taste

Steps:

  • Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
  • Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  • Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g

CHILLED PERSIAN YOGURT SOUP



Chilled Persian Yogurt Soup image

Provided by Marian Burros

Categories     soups and stews, appetizer

Time 1h5m

Yield Eight servings

Number Of Ingredients 7

4 cups plain yogurt
2 cups peeled, seeded, grated cucumber
3/4 cup seedless raisins
2 small cloves garlic, minced
Salt and white pepper to taste
1 cup finely chopped walnuts
1/2 tablespoon minced fresh dill

Steps:

  • Beat the yogurt in an electric mixer or with a rotary beater.
  • Combine the yogurt, cucumber, raisins and garlic with one cup cold water.
  • Season with salt and pepper and refrigerate for at least one hour.
  • When ready to serve, add the walnuts and dill to the soup.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 14 grams

SPICED MEATBALLS WITH YOGURT SAUCE



Spiced Meatballs with Yogurt Sauce image

Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Time 1h10m

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1 large onion, chopped
6 large cloves garlic, 3 minced, 3 sliced
Coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 cup panko breadcrumbs
1 1/4 cups low-sodium chicken broth
1 1/2 pounds ground beef
1 large egg, plus 3 large yolks
1/2 cup coarsely chopped fresh cilantro, plus more for serving
1 1/2 cups plain whole-milk yogurt
1 tablespoon cornstarch
Cooked rice, for serving
Ground sumac and red-pepper flakes, for serving

Steps:

  • In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
  • In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
  • Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
  • In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)



Madzoon Ov Kufteh (Meatball Yogurt Soup) image

This is an Armenian recipe from my Mom. The bulgar can be found in any Middle Eastern grocery store.

Provided by ohcarolita

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 teaspoon salt
2 cups cracked wheat
1 small onion, minced
1 teaspoon dry red pepper
1 teaspoon black pepper
1 egg
2 tablespoons butter
32 ounces plain yogurt
2 tablespoons dried mint
1 egg
2 (14 1/2 ounce) cans chicken broth

Steps:

  • Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
  • For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
  • Once broth is nearly boiling add meatballs and heat for ten minutes.
  • Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.

Nutrition Facts : Calories 208.6, Fat 11.7, SaturatedFat 5.6, Cholesterol 76.7, Sodium 516, Carbohydrate 12.1, Fiber 0.4, Sugar 4.3, Protein 13.8

COLD YOGURT SOUP (ABDOOGH KHIAR)



Cold Yogurt Soup (Abdoogh Khiar) image

This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.

Provided by Shadi HasanzadeNemati

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 12

2 cups Greek-style yogurt
1 teaspoon salt
2 teaspoons crushed dried mint
2 cups cold water, or more as needed
2 Persian cucumbers, diced
¼ cup raisins
¼ cup chopped walnuts
½ cup chopped fresh mint
½ cup chopped fresh parsley
2 teaspoons ground dried Persian rose petals
ice cubes
2 pita bread rounds, or to taste

Steps:

  • Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
  • Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
  • Pour one-fourth of the yogurt mixture into each bowl.
  • Top with rose petals, and add a few ice cubes to each bowl.
  • Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 33.2 g, Cholesterol 22.5 mg, Fat 15.4 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 793.1 mg, Sugar 13.1 g

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