|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|
|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.