Title: Meatballs with Noodles Tossed in Yogurt
Categories: Afghan Ground Beef Pasta
Yield: 6 Servings

		Meatballs
2	lb	Ground beef
1/2	ts	Ground cinnamon
2	ts	Ground coriander
1	ts	Ground turmeric
	pn	Cayenne pepper
		Salt; to taste
		Black pepper; to taste
2	cl	Garlic; crushed
1	tb	Vegetable oil
1		Spanish onion; finely chopped
6	lg	Ripe plum tomatoes; core, pe el, chop
4		Sun-dried tomatoes; finely chopped
		Noodles
1	lb	Fresh fine egg noodles; in asian markets
1 1/2	c	Plain yogurt
2	cl	Garlic; finely chopped
1/2	c	Fresh mint; chopped

Recipe by: Boston Globe - 1/1/95 At The Helmand, a new East Cambridge restaurant that serves Afghan food, the specialties are highly seasoned, sophisticated, East-meets-West preparations -- like these meatballs. Called aush, these tiny meatballs are simmered in a tomato sauce made with plum and sun-dried tomatoes. That saucy mixture is spooned over fine noodles tossed with yogurt, and the dish is sprinkled generously with mint. When the tomato and yogurt mix together, the sauce turns rosy.

For the meatballs:

In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set them aside.

In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.

Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.

For the noodles:

Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite.

Drain the noodles and transfer them to a bowl. Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.

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