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Friday, April 17, 2015

Dillah Mehshi (stuffed Ribs)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 10
  • 5 lbs lamb ribs or 5 lbs veal ribs, deboned, and a pocket cut on one side of the ribs
  • 1/2 lb ground lamb or 1/2 lb ground beef
  • 1 cup rice
  • 1/2 cup pine nuts
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1 medium tomato, seeded and diced
  • 1 teaspoon salt
  • 1 cinnamon stick, washed
  • 1/2 cup rice, washed
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup parsley, chopped

Recipe

  • 1 mix ground meat, pine nuts, rice, spices and tomato together.
  • 2 stuff ribs with the mixture, and suture the opening closed.
  • 3 place stuffed ribs in heavy saucepan, cover with water, and add cinnamon stick and salt.
  • 4 bring to a boil, skimming the foam, and simmer until meat is cooked through.
  • 5 add water if needed.
  • 6 add rice and simmer again until rice is cooked.
  • 7 add parsley, let steep, then remove.
  • 8 remove ribs rom soup, and slice, serving alongside hot soup.

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