Boeuf Abdullah (Lebanese Meatballs)
With its distinctively tart yogurt sauce, this is particularly good served with wheat pilaf.
With its distinctively tart yogurt sauce, this is particularly good served with wheat pilaf.
Yield:
Serves 6-8Ingredients
1/2 cup chopped onion
3 tablespoons butter
1 pound ground beef
1 egg, beaten
2 slices bread soaked in 1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry bread crumbs
2 cups plain yogurt
Instructions
Sauté onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread, and seasonings. Shape into 1-1/4″ balls and roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoon butter. Drain off all but 2 tablespoon fat. Gently spoon yogurt over and around meatballs. Simmer for 20 minutes. Serve hot with rice or wheat pilaf. For extra flavor dissolve a bouillon cube in the water used to cook the rice.
