- 14 ounces [400 g] ground beef
- 3 1/2 ounces [100 g] chopped onion
- 3/4 ounce [20 g] semolina
- 3 garlic cloves, crushed
- 1 container plain yogurt
- 1 teaspoon [5 mL] caraway
- 1 teaspoon [5 mL] coriander
- Pepper, to taste
Broth
- 3 1/2 ounces [100 g] peeled carrot pieces
- 1 3/4 ounces [50 g] cleaned leek slices
- 1 'bouquet garni'
- Bay leaves, to taste
- 1 onion, finely chopped
- 2 cloves
- 3 cups [750 mL] water
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- Into a casserole, bring together all broth ingredients to a boil.
- Leave broth to simmer for 1 hour; strain broth into a clean casserole.
- Into a bowl, really well mix together ground beef, chopped onion, semolina and crushed garlic; pepper mixture.
- Shape mixture into small meatballs.
- Bring filtered broth to a boil before adding meatballs.
- Bring back to a boil and leave to simmer, uncovered, until broth is reduced to 4/5th.
- Beat together yogurt, caraway and coriander until smooth.
- Remove casserole from heat and stir in seasoned yogurt.
- Serve immediately.
- If needed, reheat mixture into a double-boiler over hot yet not boiling water, as yogurt must not boil.
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