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Delightful Iraqi Meatball and Dill Stew
Gretel Shaw
This Iraqi meatball and dill stew is a delicious stew recipe you must try. This is a super easy recipe you can make to try out Iraqi food.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main Course
Cuisine
Iraqi
Servings
4
people
Calories
441
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Base Ingredients
½
cup
split peas
1
medium
onion
-
whole, peeled
6
whole
cloves
1
small
bay leaf (bay leaves)
1
tablespoon
vinegar
1
teaspoon
salt
Meatball Ingredients
450
grams
ground lamb (minced lamb)
1
small
egg whites
½
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
spice mix
Stew Ingredients
1
small
egg yolk
3
tablespoons
cornflour
½
cup
milk
-
cold
½
cup
dill
-
chopped
Instructions
Soak the split peas for at least an hour.
Stud the whole onion with the cloves, place in a pot with the bay leaf, vinegar, salt, drained split peas, and 6 cups of water.
Bring to a boil and simmer for 10 minutes; discard the studded onion and bay leaf.
Meanwhile, mix all the meat ingredients and form meatballs, erring on smaller ones (we call them birds’ heads or sparrows’ heads).
Drop the meatballs in the simmering liquid, bring back to boil, and simmer 10 minutes more.
Dissolve the cornstarch in the cold milk, and stir it into the simmering liquid.
Bring back to boil and simmer 5 minutes more, stirring constantly.
Whisk the egg yolk in a small bowl, adding a ladle of the hot liquid from the pot to temper it.
Add the yolk mixture into the simmering pot, adding the chopped fresh dill.
Simmer gently 5 to 10 minutes more, taste to adjust seasonings, and serve with rice (preferably mung bean rice).
Nutrition
Calories:
441
kcal
Carbohydrates:
25
g
Protein:
26
g
Fat:
27
g
Saturated Fat:
12
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Trans Fat:
2
g
Cholesterol:
134
mg
Sodium:
995
mg
Potassium:
167
mg
Fiber:
7
g
Sugar:
3
g
Vitamin A:
574
IU
Vitamin C:
7
mg
Calcium:
126
mg
Iron:
3
mg
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