Lamb Rolls with Pine Nuts
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Posted by:jrt
Popular Israeli dish brought to Israel by immigrants from Arab countries. Goes well accompanied by rice or sauteed potatoes.
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Ingredients
2 medium onions, peeled and grated
2 large eggs, lightly beaten
1 kg lean lamb, minced very finely (can substitute beef)
salt and pepper to taste
4 tbl. pine nuts
1 1/2 tbl. each margarine and olive oil, melted together
Chopped parsley and lemon slices for garnish
Directions
- Combine the onions, egg and lamb. Season with salt and pepper to taste and mix well.
- Knead the mixture vigorously by hand or in a food processor, making sure that it is very soft and pasty.
- Divide the mixture into six equal portions and flatten each into a rectangular shape.
- About 1/2 inch from the edges of the longer sides of each rectangle place a row of pine nuts and then roll each rectangle into a fat sausage shape, starting from an edge lined with pine nuts.
- Arrange the six rolls in an ovenproof dish just large enough to hold all of them side by side.
- Brush the rolls with the melted margarine and oil mixture, sprinkle with about 3 tablespoons of water and bake in a preheated oven for 45 minutes or longer at 350 degrees (F), depending on the thickness of the rolls.
- Transfer the meat rolls to a preheated serving dish, garnish with chopped parsley and lemon slices and serve hot.
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