Christmas Foods - Seasons Greetings!

• ¾ cup fine ground bulgur wheat
• 2 cups boiling water

The Meatballs:

• 2 lbs. lamb stew meat, ground fine
• ½ cup finely chopped yellow onion
• ½ cup pine nuts
• 3 tbs. olive oil
• 2 eggs, beaten
• 1 tsp. ground coriander
• 2 tsp. ground cumin
• 3 tbsp. lemon juice
• 2 tbsp. fresh chopped dill
• 1 tbsp. chopped fresh mint
• ½ tsp. salt
• Freshly ground black pepper to taste

In a small bowl, allow the bulgur to soak in the boiling water ½ hour. Drain well.

In a large bowl, combine the meatballs ingredients, including the drained bulgur, and mix very well. Form into 1½ inch balls and place on a baking sheet. Bake 20 minutes in a preheated 375ºF oven, or until just cooked through.
The sauce:

• 2 tbsp. olive oil
• 1 medium onion yellow onion, peeled and sliced
• 2 pt. Yogurt
• 4 tbsp. cornstarch
• 2 tbsp. cold water
• Salt to taste

Heat a frying pan and add the oil and the onion. Sauté until tender but do not brown. In a small saucepan, heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump free. Whisk the cornstarch mixture into the heated yogurt, and stir until smooth and thickened. Add the sautéed onion and salt to taste to the yogurt. Set the sauce aside and keep warm.
The Rice:

• 1½ cups Basmati rice
• 3 cups water
• 1 tsp. salt, or to taste

In a small pot, bring the rice, water, and salt to a boil. Cover and simmer 15 minutes.
Garnish:

• Sumac (This is an herb that is grown in the Middle East.)
• Chopped fresh parsley

To serve, spread the rice over a large platter. Top with the meatballs and the sauce. Garnish with the sumac and chopped parsley.