This Armenian specialty makes a hearty main dish. It has a pure and fresh quality and is an entirely different experience from eating an Italian or Asian pasta dish.

　　

Ingredients

serves 6

　　1 pound ground lamb or beef

　　1 medium onion, finely chopped or grated

　　Salt and pepper

　　1 teaspoon cinnamon

　　1 chicken bouillon cube

　　3/4 pound pasta shells or other small pasta shapes

　　1 egg, lightly beaten

　　1 quart plain whole-milk yogurt

　　

To Garnish

4 tablespoons butter

　　4–5 cloves garlic, crushed

　　3 tablespoons crushed dried mint

　　

Step 1

Mix the ground meat and onion and add salt, pepper, and cinnamon. Work to a soft paste with your hands and roll into 3/4-inch balls. Bring to the boil, with the bouillon cube, enough water to cover the meatballs. Drop them in and poach them for about 15 minutes.

　　

Step 2

Cook the pasta in boiling salted water until done al dente.

　　

Step 3

Beat the egg into the yogurt (so that the yogurt doesn’t curdle; see page 113) and season with salt and pepper. Slowly bring to the boil, stirring every so often. Add the drained meatballs and drained pasta and heat through.

　　

Step 4

For the garnish, melt the butter, and stir in the garlic and the mint. Let it bubble for a moment only. The garlic should not fry.

　　

Step 5

Serve hot with the garnish dribbled on top.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf