This classic Iraqi recipe was taught to me by my mother-in-law on one of her visits. Even though it is a meat dish, it is a light dish with a blend of Middle-Eastern flavors and a refreshing taste from the parsley and tumeric. Even better, it is easy to make and a fabulous crowd-pleaser. Traditionally this is served with white rice because the "soup" of this dish is so delicious soaked into the rice. This recipe is a regular part of our recipe rotation week to week.
Recipe reprinted with permission from "Cook, Pray, Eat Kosher: The Essential Kosher Cookbook for the Jewish Soul," by Mia Adler-Ozair, Feldheim, November 2015
- Cook Time
- Prep Time
- 2 pounds lean ground beef
- 1 bunch parsley (approximately 1 cup, rinse well), finely chopped
- 1 onion, chopped
- 2 tablespoons salt, or to taste
- 2 tablespoons fresh black pepper, or to taste
- 1 tablespoon grapeseed oil
- 3 cups water
- 1-1/2 teaspoons dry chicken soup mix
- 1 teaspoon salt
- 1/4 teaspoon pepper, or to taste
- Tumeric to color light yellow
- 1/8 teaspoon curry
- 2 bay leaves
- 1 large bag frozen green peas
1. Combine ingredients for meatballs in large bowl and set aside to rest for 15 minutes.
2. Form meatballs.
3. Except for peas, combine sauce ingredients, bring to boil; add meatballs and cook covered for 25 minutes on medium heat, stirring gently once or twice during this time.
4. Add frozen peas to pot.
5. Continue to cook 20 to 30 minutes on medium heat, stirring occasionally.
Serve with white rice.