1/4 cup chicken fat
2 Tablespoons potato flour
4 cups water
3 fresh mint leaves
1 thread saffron
1/8 teaspoon salt
1 medium onion, minced
Melt the fat and then brown the flour in it. Add rest of ingredients and bring to a slow boil in saucepan. Be sure to stir occasionally. While it is coming to a boil, make the meatballs.
1 pound ground round steak
2 large eggs, beaten
2 Tablespoons corriander seed, ground
1 Tablespoon ground fresh black pepper
1 cup matzoh meal
3 cloves garlic, finely chopped
1 teaspoon salt
1 medium onion, finely diced
Mix all the ingredients well. The meatballs should be around the size of a walnut. Let slow boil for 10 minutes and then simmer 1/2 hour or until meat is cooked through.
Serve with potatoes; Passover
noodles or rice (for Sepharidim).
Source: It Tastes Too Good to be Kosher (1996)
by Peter A. Weissenstein
for more information contact him at: firstname.lastname@example.org