Ingredients
1/2 lb lean venison or lamb,
1 ground twice
1/2 cup cooked rice, ground wheat
1 or bulghour
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
2 can condensed chicken broth
1 (10-1/2 ounces each)
2 can water
1/3 cup lemon juice
2 eggs
1 salt, pepper
Directions
Combine first four ingredients. Shape into 3/4-inch balls. Heat
broth and water to the simmering point. Add meatballs; simmer 15 to
20 minutes. In a soup tureen, beat lemon juice and eggs until smooth.
Gradually beat in hot broth. Add meatballs last. Season to taste
with salt, pepper.
Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232235 -0800
Servings: 6 servings
Arkayagan Abour (Meatball Soup) Recipe brought to you by Recipe Ideas
Categories: Meat; Meatball; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into distant history, at least as far into history as ancient Egypt, and maybe further still. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans used many aromatic flavors, including some familiar names like basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new culinary innovations created an explosion in manuscripts on cooking, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery books were starting to become popular mostly due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Arkayagan Abour (Meatball Soup) recipe.
