Delightful Iraqi Meatball and Dill Stew
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.
Ingredients
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: 441kcalCarbohydrates: 25gProtein: 26gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 134mgSodium: 995mgPotassium: 167mgFiber: 7gSugar: 3gVitamin A: 574IUVitamin C: 7mgCalcium: 126mgIron: 3mg
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