Afghani meatballs with Noodles tossed in youghurt:
Its a very heavy meal with alot of vitamins, and afghan people mostly eat this afghani meatballs with noodles tossed in youghurt in lunch time. I myself love this Afghani meatballs with noodles tossed in youghurt and i mostly cook this as a special and lovely dish.In my opinion everyone should try this afghani meatballs with noodles tossed in youghurt once and see the taste and im sure you will enjoy it.
Meatballs: Meatballs are a meat creation made with spices and almost any kind of ground meat. They are affordable and so easy to make that almost anyone can craft them. Being made entirely of meat, meatballs have their dangers but they also have their benefits. Either way you look at it, meatballs are a staple food around the world.
Instruction for Meatballs:
2 pounds ground beef
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 pinch cayenne pepper
salt to taste
black pepper to taste
2 cloves garlic crushed
1 tablespoon vegetable oil
1 spanish onion finely chopped
6 large ripe plum tomatoes core -- peel, chop
4 sun-dried tomatoes finely chopped NOODLES
1 poundfine egg noodles in Asian markets
1 1/2 cups plain yogurt
2 cloves garlic finely chopped
1/2 cup fresh mint chopped fresh
Direction 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.
Direction 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.
