Basturma (pasterma)
This is an Armenian recipe for lamb meatballs. I usually bake them on a big
jelly roll sheet and serve with buttered noodles. 
--pat


* Exported from CookWorks for MasterCook II *

Cumin Meatballs (Kimionov Kufteh)

Recipe By : ARMENIAN COOKING TODAY
Serving Size : 6
Preparation Time: 0:00


Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 pound lean ground lamb
1 egg -- beaten
1/2 cup bread crumbs
1/4 cup milk
1 tablespoon parsley -- minced
1 tablespoon onion -- minced
1 teaspoon salt
1 teaspoon ground cumin

Combine all ingredients in a bowl and mix well until thoroughly blended. Shape
meat into small balls, one inch in diameter.
Place meatballs in baking pan and bake in preheated 400°F oven for fifteen
minutes. Or sauté them in a large skillet for five to ten minutes. Turn
meatballs to brown evenly on all sides. Serve hot.

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NOTES : This is from ARMENIAN COOKING TODAY by Alice Antreassian (NY: St.
Vartan Press, 1989; orig. pub, 1975).
These are good served with buttered parsley noodles.


Source: alt.cooking-chien