Persian Meatball And Yogurt Soup Recipes

ASHEH MAST | PERSIAN YOGURT SOUP

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.

PERSIAN-INSPIRED MEATBALLS

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.

PERSIAN MEATBALL AND YOGURT SOUP

Steps:

• Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
• Saute the Chopped Onion till golden.
• Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
• In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
• * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
• Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
• Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

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.

CHILLED PERSIAN YOGURT SOUP

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.