SHOURABAT EL QEEMA
Grind meat several times. Mix well with salt and pepper. Shape into
balls the size of marbles and brown in hot fat. Bring soup bones and
meat to boil with water in pressure cooker. Skim. Cook under pressure
for 20 minutes. Add meat balls, rice and tomato juice. Cook under
pressure for 10 minutes. Remove bones. Add parsley and cinnamon just
before serving. Makes approximately 10 servings.
- 2 1/2 cups ground lean meat
- 4 lbs. soup meat, cubed
- Several soup bones
- 1/2 Cup samneh, or other shortening
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cinnamon
- 1/4 cup chopped parsley
- 1/2 CUp tomato juice, or
- 1 Tbsp. tomato paste and half cup water
- 5 cups cold water
This is a very old recipe and here is how it was originally prepared.
Pound meat well in a stone mortar with a strong wooden mallet - called
the jorn and modaqqa - with salt and pepper until meat
becomes smooth and pasty. Shape into small balls and brown in hot fat.
Brown soup bones in fat. Add tomato juice and seasonings. Simmer until
meat balls are done. Add one half cup rice and cook until tender. Add
parsley and simmer another three minutes. Add salt to taste.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)