View source for Shawrbat Bayd bil-Kufta





== Ingredients ==

# 3 Tablespoons of [[oil]]
# 1 large [[Onion]], chopped, separated
# 1/2 cup of [[almond]]s
# 3/4 teaspoon of ground [[cinnamon]]
# 1/8 teaspoon [[saffron]] threads
# 7 1/2 cup of boiling [[water]]
# 1 # of ground [[Lamb]]
# 2 Tablespoons of chopped fresh coriander
# 2 [[egg]]s
# 1 cup of fine [[vermicelli]]
# 1 Tablespoon of [[parsley]], finely chopped
# 2 Tablespoons fresh [[lemon juice]]

== Procedures ==

In a large saucepan heat the [[oil]] over low heat. Add half of the [[onion]]s and sauté until golden brown. Add the [[almond]]s, [[butter]], [[salt]] and [[pepper]], [[cinnamon]] , [[saffron]] and 1 1/2 cups of the boiling [[water]]. Cook for 5 minutes over low heat.

Mix the meat , coriander , one [[egg]], remaining [[onion]]s and [[salt]] and [[pepper]]. Form into balls about the size of a marble. Add the meatballs to the mixture in the saucepan. Add the remaining 6 cups of boiling [[water]]. Continue to cook over medium heat until the meatballs are done. Add the [[vermicelli]] and cook for 5 more minutes.

Mix the other [[egg]], the [[parsley]] and the [[lemon juice]]. Add this sauce to the saucepan with the meatballs one minute before the soup is to be served. Stir well and do not allow this to boil.

[[Category:Almond Recipes]]
[[Category:Kuwaiti cuisine]]
[[Category:Kuwaiti cuisine]]
[[Category:Soup Recipes]]
[[Category:Lamb Recipes]]

[[Category:Saffron Recipes]]
[[Category:Vermicelli Recipes]]