3/4 c Bulgar wheat, fine ground 2 c Boiling water 2 lb Lamb stew meat, ground fine 1/2 c Finely chopped yellow onion 1/2 c Pine nuts 3 tb Olive oil 2 Eggs, beaten 1 ts Ground coriander 2 ts Ground cumin 3 tb Lemon juice 2 tb Ground fresh dill 1 tb Chopped fresh mint 1/2 ts Salt Ground pepper to taste 1>. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet"
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