Bulgur meatballs (keftede)

3/4 c bulgur
1/2 c chickpeas -- 4 oz,cooked
1 lb ground lamb -- lean
1/2 c bread crumbs
1 (finely pita,crumbled bread)
1 lg egg -- slightly,beaten
1/4 c fresh lemon juice
1 clove garlic --,crushed
1 1/2 t coriander,ground
1 t cumin,ground
1/2 t salt
1/4 t white pepper
1/4 c parsley -- (or mint),chopped
1 or mix
3 t virgin olive oil ? (or less)
1 sprig fresh mint -- for garnish
1 salad leaves --,for garnish
1/3 c plain lowfat yogurt --

preparation (30 minutes) - place

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Recipe by: vÀn

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb boned leg of veal,sliced
2 T onion,Chopped
1 t salt
1/2 t pepper
2 T fresh coconut,or canned
1 flaked coconut
1/4 t thyme
1/4 t cloves,Ground
1/4 c chicken fat (or olive oil)
2 tomatoes,peeled
1 c dry white wine

Wipe off the meat and cut into thick chunks, about 2 inches square.
Place in a shallow casserole or skillet with the onion, salt, pepper,
coconut, thyme and cloves. Mix thoroughly and put aside in a cool
place for 2 hours. Heat the fat or olive oil and add it to the meat
in the casserole.Saute for 3 minutes, moving the pan continously. Add
the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours
till meat is tender. Serve hot with white or saffron rice. Serves 6