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Meatballs With Noodles Tossed In Yogurt
2 pounds ground beef
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 pinch cayenne pepper
salt to taste
black pepper to taste
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 spanish onion, finely chopped
6 large ripe plum tomatoes, cored, peeled, chopped
4 sun-dried tomatoes finely chopped
1 pound fresh fine egg noodles (from an Asian market)
1 1/2 cups plain yogurt
2 cloves garlic, finely chopped
1/2 cup fresh mint, chopped
In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne,
salt, pepper, and half of the garlic. With clean hands, mix
thoroughly, then shape the meat into 3/4-inch meatballs. Set them
aside.
In a large, flameproof asserole, heat the oil, add the onion, and
cook over low heat for 10 to 15 minutes or until it is very soft.
Turn the heat to medium-high and add the meatballs. Cook, turning
them often, until they lose their pink color.
Add the plum tomatoes and remaining garlic. Cover the pan, turn
down the heat, and simmer gently for 10 minutes. Add the sun-dried
tomatoes, salt, and pepper and cook the mixture for 5 minutes over
low heat, stirring once or twice.
Bring a large saucepan of water to a boil. Add the noodles and cook
for 2 to 4 minutes or until they are tender but still have some
bite. Drain the noodles and transfer them to a bowl. Stir in the
yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide
bowls. Spoon meatballs around the edges of each bowl of noodles,
add the mint to the center and serve at once.
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Aush 01