Prepared by Chef Badia Chaia of Al-Barmaki Restaurant, Beirut. Donald Aspinwall Allan, This was Beirut, Saudi Aramco World, November/ December 1975.

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

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 6

Chef Badia Chaia