| 1 | lb | Ground beef |
| 1 | md Onion, finely chopped | |
| ½ | bn Coriander, chopped | |
| ½ | bn Parsley, chopped | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Paprika |
| ½ | cup | Tomato paste |
| ½ | cup | Chopped onion |
| 1 | md Tomato, diced | |
| ½ | tablespoon | Garlic |
| ½ | tablespoon | Cumin |
| ½ | tablespoon | Salt |
| ½ | tablespoon | White pepper |
| ½ | bn Parsley, chopped | |
| 1 | bn Coriander | |
| 2 | ounces | Olive oil |
Combine beef, onion, corinader, parsley, salt, pepper, cumin and paprika.
Roll into meatballs. Brown and boil in shermula sauce until done. For
shermula sauce, combine remaining ingredients, bring to a boil and reduce
sauce until it reaches desired thickness.
Posted to MC-Recipe Digest V1 #323
Recipe by: Morocco
From: gtg@phoenixat.com (Glen T Greenman)
Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
Roll into meatballs. Brown and boil in shermula sauce until done. For
shermula sauce, combine remaining ingredients, bring to a boil and reduce
sauce until it reaches desired thickness.
Posted to MC-Recipe Digest V1 #323
Recipe by: Morocco
From: gtg@phoenixat.com (Glen T Greenman)
Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)
| Keywords Epcot cente, Food and wi, 1996 |
Source
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Servings
6
Preparation times
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