Kiftah Yoghurtliya

Ingredients:

2 pounds coarsely ground lamb
1 large onion, finely chopped
½ cup minced parsley (flat leaf)
1 tsp. salt
¼ tsp. hot pepper
½ tsp. allspice
2 pounds yogurt
2 cloves garlic, mashed
4 sprigs mint, minced
1 tsp. cornstarch
¾ cup pine nuts
points of toasted Arab bread (optional)
3 tbls. butter
1 beaten egg

Preparation:

Mix meat, onion, parsley and spices and form into walnut-sized meatballs. Sautee in butter. Keep hot. To make sauce, mix corn-starch in a little water until smooth and add to yogurt with the garlic, mint, egg and salt. Put on fire and stir clockwise until it bubbles. Let it sit for a few minutes while you arrange meatballs on individual plates ringed with toast points. Pour sauce over meatballs and garnish with toasted pine-nuts and a little chopped mint. Serves six.

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