Title: Ash Sak (Lamb & Spinach Soup with Meatballs)
Categories: Mideast Soup Main
Yield: 8 Servings

		SOUP:
3	lb	Meat lamb bones; sawed, not
		;chopped, into 2 inch long
		;pieces
6	c	Water
1/2	lb	Spinach, fresh; washed,
		;trimmed and finely chopped
		;or 10 oz. pk chopped frozen
		;spinach, defrosted
2	c	Parsley; finely chopped and
		;preferably flat leaf
1	c	Onion; coarsely chopped
1/2	c	Iranian rice; or other long
		;grain rice, raw, soaked and
		;drained
1	tb	Dill, fresh; finely cut or
		;1 teaspoon dried dill weed
4	ts	Salt
		Black pepper; freshly ground
1/2	c	Yellow split peas, dried
1/2	ts	Turmeric
		.
		MEATBALLS:
1/2	lb	Lean ground lamb
2	tb	Iranian rice; or raw, long
		;grain rice, as noted above
2	tb	Parsley; finely chopped
1	tb	Yellow split peas, dried
1	ts	Onion; finely chopped
1/4	ts	Turmeric
1/2	ts	Salt
1		Egg
		.
		GARNISH:
1/2	c	Olive oil
2	md	Onion; peeled and cut into
		;1/4 inch thick slices
6	tb	Butter
4	tb	Mint, fresh; finely cut or 2
		;tablespoons dried mint
2	ts	Turmeric
2	c	Yoghurt, unflavored; at room
		;temperature

Soup: In a heavy 8 to 10 quart casserole, combine the lamb bones and water and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Then stir in the spinach, the 2 cups of parsley, 1 cup of onions, 1/2 cup of rice, dill, 4 teaspoon turmeric, cover tightly and simmer for 1 hour longer. (Check the casserole form time to time and add more water if necessary; the ingredients should be well covered with liquid throughout the cooking period.)

Meatballs: Combine the ground lamb, 2 tablespoons of rice, 2 tablespoons of parsley, 1 tablespoon split peas, 1 teaspoon onion, 1/4 teaspoon turmeric, 1/2 teaspoon salt and the egg in a deep bowl. Knead vigorously with both hands, then beat with a wooden spoon until fairly smooth. Moistening your hands in cold water occasionally, shape the mixture into balls about 1 inch in diameter. (There will be about 24 meatballs.) When the soup has cooked for 2 hours, gently drop in the meatballs and simmer tightly covered for about 30 minutes.

Garnish: About 15 minutes before the meatballs are done, heat 1/2 cup of olive oil in a heavy 10 to 12 inch skillet until a light haze forms above it. Add the sliced onions and, stirring frequently, cook over moderate heat for about 10 minutes, or until the onions are deeply browned. Set aside. In a small skillet or saucepan, melt the butter over low heat without letting it brown. Remove the pan from the heat and stir in the mint and 2 teaspoons of turmeric. For each serving, spoon about 1/4 cup of the yoghurt into a heated soup plate and ladle 2 cups of soup over it. Add 1 tablespoon of the melted butter and mint mixture, and stir until all the ingredients are well combined. Arrange 3 of the meatballs in each serving or the soup and sprinkle the top with a few of the browned onions. Serve at once.

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens@salata.com

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