Archivist's Note: The use of pomegranate juice and apples, both associated
with the holiday, make this recipe appropriate for Rosh Hashana.
1 lb. lean, boneless beef
1 cups shelled walnuts
1 cup apricot nectar
1 cup pomegranate juice (see Pomegranate Juice recipe)
1 cup dried apples
1 large onion
4 Tbsp. olive oil
2 Tbsp. walnut oil
1 cups water
1 tsp. cumin
1 tsp. salt
1/4 tsp. pepper
Preparation:
a. Mix the water with the apricot nectar, the pomegranate juice, the dried
apples, and the cumin, then set aside;
b. Chop (or grind) the meat, and mince the onion;
c. Combine the meat with the onion, the salt, and the pepper;
d. Form small meat balls and fry them in the olive oil until brown and done;
e. Heat up the walnut oil in a separate pan, chop the walnuts, then roast
them in the hot walnut oil;
f. Coat the meatballs with walnuts, and pour the fruit mixture on top;
g. Bring to a boil, then simmer for about one hour.
Serves 4.
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Pomegranate Juice
INGREDIENTS:
12 pomegranates
1 tsp. salt
Preparation:
a. Cut the pomegranates in half, retrieve all the seeds, and discard the
rest of the fruit;
b. Press out the juice of the seeds, using a sieve and a pot;
c. Add the salt, cover, then boil the juice over low heat for one hour;
d. Chill the juice, then transfer it into a glass container;
Serves 6
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