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  Bulgur 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Lean meat 1 Pound, ground
  Onions 1 Tablespoon, minced
  Hot red pepper To Taste (To)
  Oil 2 Cup (32 tbs) (For Frying)
  Swiss chard 2 Pound, chopped
  Lamb shanks 1 Pound, boned
  Salt To Taste
  Canned chick peas 1 Pound
  Yogurt 2 Cup (32 tbs)
  Garlic/Garlic powder to taste 2 Clove (10 gm), pressed

Soak the bulgur with water for about ten minutes.
Add the ground meat, onion, salt and red pepper.
Moisten your hands with water, knead the mixture about ten minutes to make a soft mass.
Divide the mixture into marble-size balls, fry in hot oil.
Chop Swiss chard, boil five minutes in water, drain.
Place the lamb shank into a large pot and cover with water.
Bring to boil.
Skim the foam from the surface.
Add salt, cover and cook until the meat is tender.
Add Swiss chard, chick peas and meat balls, boil for five minutes more.
Transfer the Borani in a serving bowl.
Serve accompanied with yogurt seasoned with garlic.

Recipe Summary

Side Dish

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